Creamy Toum Chicken Shawarma
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Ingredients
- 2 large pita bread or flatbreads (or your preferred bread)
- 1 cup of homemade or store-bought Toum (garlic sauce)
- 2 grilled chicken breasts (or thighs), sliced thinly
- 1 cup of mixed greens (like arugula, spinach, or lettuce)
- ½ cucumber, thinly sliced
- 1 medium tomato, thinly sliced
- ¼ red onion, thinly sliced
- 2 tablespoons of pickled turnips (optional, but highly recommended for an authentic touch)
- 1 tablespoon of fresh parsley, chopped
- Olive oil for grilling (optional)
- A squeeze of fresh lemon juice
- A pinch of sea salt and black pepper
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Instructions:
- Grill the Chicken
- Season the chicken breasts (or thighs) with your favorite spices (paprika, cumin, coriander, garlic powder, or shawarma seasoning blend).
- Drizzle with olive oil (optional) and grill until cooked through, about 5–7 minutes per side. Slice thinly and set aside.
- Prepare the Veggies
- Wash and dry the mixed greens.
- Thinly slice the cucumber, tomato, and red onion.
- Assemble the Shawarma
- Warm the pita or flatbreads on a skillet or grill for 1–2 minutes.
- Spread a generous layer of creamy toum across the bread.
- Layer It Up
- Add a handful of mixed greens as the base.
- Top with sliced grilled chicken, cucumber, tomato, and red onion.
- Add a few pickled turnips for an authentic tangy kick.
- Finish with Freshness
- Sprinkle with chopped parsley.
- Add a squeeze of fresh lemon juice and a pinch of sea salt and black pepper.
- Wrap and Serve
- Roll or fold the shawarma into a wrap or leave it open-faced. Serve immediately and enjoy!