Name: Chicken Shawarma Lettuce Wraps with Tahini Yogurt Sauce
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 to 6 servings
Ingredients: For marinade & dressing:; 1 cup yogurt; 1/4 cup tahini; 1/4 cup lemon juice; 2 Tbsp. olive oil; 4 cloves garlic, minced; 1 1/2 lbs. boneless, skinless chicken thighs; For chicken & salad:; 1 large cucumber, peeled, seeded, and diced; 1 1/2 cups cherry tomatoes, halved; 1 cup chopped parsley; 1/4 cup minced red onion; 1 Tbsp. lemon juice; 1 head bibb or butter lettuce, whole leaves rinsed; 4 pieces pita bread

Home | Recipes | Chicken Shawarma Lettuce Wraps with Tahini Yogurt Sauce

Chicken Shawarma Lettuce Wraps with Tahini Yogurt Sauce

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Quick & Easy Meals

Healthy Cooking

Keep things light and refreshing with crisp lettuce cups filled with juicy marinated chicken and a simple cucumber salad. Top them with a nutty yogurt sauce and a sprinkle of zesty sumac for a meal that looks as good as it tastes!

Jump to Recipe

Serves 4 to 6 servings

Prep Time 15 minutes

Cooking Time 10 minutes

Email Share

Chicken Shawarma Lettuce Wraps with Tahini Yogurt Sauce

Ingredients

For marinade & dressing: 1 cup yogurt 1/4 cup tahini 1/4 cup lemon juice 3 Tbsp. Shawarma Seasoning 2 Tbsp. olive oil 4 cloves garlic, minced

1 tsp. Salt & Pepper Tableside Seasoning

1 1/2 lbs. boneless, skinless chicken thighs For chicken & salad: 1 large cucumber, peeled, seeded, and diced 1 1/2 cups cherry tomatoes, halved 1 cup chopped parsley 1/4 cup minced red onion 1 Tbsp. lemon juice Salt & pepper, to taste 1 tsp. Ground Sumac, plus more to garnish 1 head bibb or butter lettuce, whole leaves rinsed 4 pieces pita bread

Shawarma Seasoning (Salt-Free)

Ground Sumac Berries

Directions

Step 1 To make the marinade and dressing: in a medium bowl, combine yogurt, tahini, lemon juice, Shawarma Seasoning, olive oil, garlic, and Salt & Pepper Tableside Seasoning. Mix until smooth. Transfer 1/2 cup of the mixture to a small, shallow baking dish. Cover and chill remaining mixture to use as dressing.

Step 2 To marinate the chicken: to shallow baking dish with yogurt mixture, add chicken thighs. Turn chicken to thoroughly coat in marinade. Cover and refrigerate for 2 to 12 hours.

Step 3 To grill the chicken: preheat grill or grill pan to medium-high. Remove chicken from marinade and grill for 5 to 7 min. per side, or until internal temperature reaches 165 degrees. Remove chicken from grill and tent with foil to keep warm.

Step 4 To make the salad: in a large bowl, toss cucumber, cherry tomatoes, parsley, and red onion with lemon juice and add Salt & Pepper Tableside Seasoning to taste. Stir Ground Sumac Berries into reserved yogurt mixture.

Step 5 To assemble and serve: slice chicken and divide evenly between lettuce leaf cups. Top with salad, drizzle with dressing, and sprinkle with additional Ground Sumac Berries to garnish. Serve with pita bread and remaining dressing on the side.

Recipe Notes

Vegetarian: Substitute chicken thighs with 2 (14 oz.) blocks of firm tofu, sliced thick. Marinate as recipe directs and grill on cleaned and well-oiled grates. Adjust cooking time as needed.

Vegan: Follow vegetarian directions above and use a plain non-dairy yogurt.