You won’t need a rotating spit or a laundry list of ingredients to enjoy the flavors of shawarma. We cleverly used the combination of curry powder and pumpkin pie spice to create the balance of savory and sweet spices normally used in the marinade. And a mix of mayonnaise and hummus nicely replaces tahini sauce, while dill pickles stand in for the traditional ruby red turnip pickles.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3/4 teaspoon pumpkin pie spice
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed of excess fat, sliced 1/8-inch thick across the grain
- Juice of 1/2 lemon
- 1 teaspoon curry powder
- Kosher salt and freshly ground black pepper
- 3 pieces pocket pita bread, each separated into 2 thin rounds
- 1/2 cup mayonnaise
- 1/2 cup prepared hummus
- 2 whole dill pickles, each cut lengthwise into 6 spears
- 1 plum tomato, diced
- 1 1/2 cups shredded romaine or iceberg lettuce
- Hot sauce (optional)
Instructions
- Toss the chicken with the lemon juice, curry powder, pumpkin pie spice, 1 tablespoon olive oil, 1 grated garlic clove, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper.
- Heat a large nonstick skillet over medium heat. Warm up the pita rounds on the skillet on one side only, about 10 to 15 seconds. Wrap the stacked pita rounds in aluminum foil to keep warm. Wipe out the pan.
- Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. When the oil is just about to smoke, add the chicken and spread out in a shallow layer in the pan. Turn the heat up as high as it will go. Don’t stir the chicken; allow it to develop some nice golden brown color on one side, about 4 minutes. Give the chicken a quick stir and cook for another 2 minutes to develop more color. Transfer to a bowl. Taste for seasoning and add more salt, if necessary.
- Mix together the mayonnaise, hummus and remaining grated garlic clove in a small bowl.
- Assemble the wraps: Have 6 sheets of aluminum foil or parchment paper ready. On a pita round, smear about 2 tablespoons of garlic mayonnaise hummus sauce along the middle, then top with a scant 1/2 cup chicken, a pickle spear, diced tomato, shredded lettuce, and hot sauce, if using. Roll the pita tightly around the filling. Wrap with foil to hold the roll together. Repeat with the remaining pitas.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 96 mg |
| Sodium | 504 mg |
Reviews
I’m wondering if you can make this
with strip steak? If so, I m going to try it.
with strip steak? If so, I m going to try it.
Been using this for a while… love it!!!!
So easy and delicious.
Ok, I have literally never left a review here. I love to cook and use many recipes from Food Network, but this is the first recipe that inspired me to review it! It was amazing!! Chicken was beautifully flavored—you’d never know it just had two spices on it! The hummus sauce with pressed garlic gave it the perfect zing. My four teens were over the moon with this recipe! Not difficult, just delicious!
This wonderful. 2nd time doing. They are messy bit delicious. Neat way to use up pumpkin pie spice and curry powder
Excellent and surprising recipe. Simple steps. The seasoning on the chicken was spot-on and a ringer for my much-missed schwarma from my old city neighborhood. Interesting to consider pumpkin pie spice as a key ingredient. Husband and 8-year-old son enjoyed it. Will definitely make again.
Loved this!
My husband & kids loved it! Used homemade hummus with roasted garlic & red pepper.
Great weekday meal. Fast and tasted amazing.
Kids loved it. Served it with roasted sweet potatoes and rice instead of the pita and hummus. Adding it to the dinner rotation.