Chicken Shawarma Wrap

Ingredients

• 700g boneless, skinless chicken thighs
• 1/2 cup plain yogurt
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 5 cloves garlic, minced, divided
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 1/2 teaspoons salt, divided
• 1 cup neutral oil
• 3 tablespoons lemon juice, for the garlic sauce
• 4 large pita or flatbreads
• 1/2 cup pickled turnips, sliced
• 1 tomato, sliced
• 1 cup shredded lettuce
• 1/2 red onion, thinly sliced

Before you cook

• Whisk the yogurt, olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, cardamom and 1 teaspoon salt together in a bowl.
• Add the chicken thighs and coat them thoroughly in the marinade.
• Cover and refrigerate for at least 2 hours, or overnight.
• Thinly slice the red onion and tomato.

Steps

1. Preheat the oven to 450°F (230°C).
2. Blend the remaining 3 garlic cloves with the remaining 1/2 teaspoon salt into a paste.
3. Whisking constantly, drizzle the neutral oil into the garlic paste a few drops at a time.
4. Alternate the oil with the remaining lemon juice as you whisk, until the garlic sauce is thick and fluffy.
5. Arrange the marinated chicken in a single layer on a sheet pan.
6. Roast for 20 minutes until cooked through.
7. Switch the oven to broil and char the chicken for 3 minutes until the edges darken.
8. Rest the chicken for 5 minutes.
9. Slice the chicken thinly against the grain.
10. Warm the pita breads.
11. Spread garlic sauce over each pita.
12. Layer the sliced chicken, pickled turnips, tomato, lettuce and red onion onto each pita.
13. Roll each wrap tightly and slice in half to serve.