A delightful twist on the classic chicken shawarma, these wraps are flavorful, easy to make, and perfect for any meal.
Combine the yogurt, vinegar, minced garlic, pepper, salt, cardamom, and allspice in a mixing bowl to create the marinade.
Ensure the marinade coats the chicken evenly for consistent flavor.
Add the chicken to the marinade, cover, and refrigerate for at least 8 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the chicken.
Cook the marinated chicken in a saucepan over medium heat until fully cooked, about 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Mix tahini, minced garlic, lemon juice, and yogurt in a bowl to prepare the sauce.
Adjust the sauce consistency with water if needed.
Prepare the filling by slicing the cucumber, onion, tomato, and pickle, and chopping the parsley.
Use fresh vegetables for the best flavor and texture.
Warm the pita bread and spread a layer of the sauce on each.
Warming the pita makes it more pliable and easier to roll.
Add the cooked chicken and prepared filling to the pita, then roll it up tightly.
Roll the pita tightly to keep the filling secure.
Serve the wraps immediately and enjoy.
Pair with a side salad or fries for a complete meal.
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