Save to Pinterest A festive twist on classic chicken shawarma: tender, spiced chicken marinated in Greek yogurt, wrapped with vibrant holiday vegetables, tangy pickles, and a creamy yogurt sauce. Perfect for a cheerful holiday meal.
I enjoy making this shawarma wrap every Christmas as it brings vibrant flavors and a festive feel to our family table.
Ingredients
- For the Chicken Marinade: 500 g boneless skinless chicken thighs sliced, 200 g Greek yogurt (plain full fat), 2 tbsp olive oil, 3 cloves garlic minced, 1½ tsp ground cumin, 1½ tsp ground coriander, 1 tsp smoked paprika, ½ tsp ground cinnamon, 1 tsp ground turmeric, ½ tsp cayenne pepper, 1½ tsp salt, ½ tsp black pepper, Juice of 1 lemon
- For the Yogurt Sauce: 150 g Greek yogurt, 1 tbsp lemon juice, 1 tbsp tahini (optional), 1 garlic clove minced, 2 tbsp chopped fresh parsley, Salt and pepper to taste
- For the Wraps: 4 large flour or whole wheat tortillas or flatbreads, 1 cup red cabbage finely shredded, 1 cup baby spinach or arugula, ½ cup pomegranate seeds, ½ cup thinly sliced cucumber, ½ cup cherry tomatoes halved, ½ cup pickled red onions or pickles, ¼ cup fresh mint leaves
Instructions
- Step 1:
- In a large bowl combine all marinade ingredients Add chicken mix to coat well cover and refrigerate for at least 1 hour (up to overnight for best flavor)
- Step 2:
- For the yogurt sauce mix Greek yogurt lemon juice tahini (if using) garlic parsley salt and pepper in a small bowl Chill until ready to use
- Step 3:
- Preheat oven to 220°C (425°F) or heat a grill pan over medium-high heat
- Step 4:
- Remove chicken from marinade shaking off excess Arrange on a baking sheet or grill pan Roast or grill for 15-20 minutes turning once until fully cooked and slightly charred at edges Let rest 5 minutes then slice or shred
- Step 5:
- Warm tortillas or flatbreads briefly in a dry pan or oven
- Step 6:
- To assemble spread a generous spoonful of yogurt sauce on each wrap Layer with spinach/arugula cabbage cucumber tomatoes pickles and chicken Sprinkle with pomegranate seeds and mint
- Step 7:
- Roll up tightly slice in half if desired and serve immediately
Save to Pinterest This recipe always brings joy and warmth to our family gatherings during the holiday season.
Notes
For a festive touch use red and green vegetables and add a sprinkle of toasted pine nuts Substitute turkey for chicken for a more traditional Christmas protein For a gluten-free version use gluten-free wraps Pair with a dry Riesling or pomegranate spritzer
Required Tools
Mixing bowls Baking sheet or grill pan Chefs knife Cutting board Measuring spoons/cups
Allergen Information
Contains dairy (Greek yogurt optional tahini) Contains gluten if using regular wraps Double-check labels for tortillas/wraps and tahini for cross-contamination if allergies are a concern
Save to Pinterest This Greek Yogurt Chicken Shawarma Christmas Wrap is sure to impress your guests and make your holiday meal unforgettable.
Common Recipe Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour, though overnight yields deeper flavors.
- → Can I use turkey instead of chicken?
Yes, turkey works well as a substitute and offers a traditional holiday protein alternative.
- → What type of yogurt is best for the marinade?
Full-fat plain Greek yogurt is recommended for its creaminess and tang to tenderize the chicken.
- → How can I make this gluten-free?
Use gluten-free flatbreads or tortillas to keep the wraps gluten-free.
- → Which spices give this dish its unique flavor?
Ground cumin, coriander, smoked paprika, cinnamon, turmeric, and cayenne pepper create the warm, aromatic profile.
- → What drinks pair well with this wrap?
A dry Riesling or a pomegranate spritzer complements the flavors and adds a refreshing touch.