Chicken Shawarma Wrap

Ingredients

• 0.25 cup lemon juice – freshly squeezed (for marinade)
• 0.25 cup olive oil – (for marinade)
• 6 cloves garlic – finely grated (for marinade)
• 2 tsp ground cumin – (for marinade)
• 2 tsp paprika – (for marinade)
• 1.5 tsp ground coriander – (for marinade)
• 1 tsp ground turmeric – (for marinade)
• 0.5 tsp ground allspice – (for marinade)
• 0.5 tsp ground cinnamon – (for marinade)
• 0.25 tsp cayenne pepper – (for marinade)
• 1 tsp black pepper – freshly ground (for marinade)
• 2 tsp kosher salt – (for marinade)
• 2 pounds chicken thighs, boneless skinless – trimmed
• 10 cloves garlic – (for garlic sauce)
• 0.5 tsp kosher salt – (for garlic sauce)
• 2 tbsp lemon juice – freshly squeezed (for garlic sauce)
• 2 tbsp ice water – (for garlic sauce)
• 1 cup neutral oil – such as sunflower or canola (for garlic sauce)
• 1 small red onion – thinly sliced
• 0.5 cup parsley leaves – chopped
• 1 tsp sumac
• 1 tbsp lemon juice – freshly squeezed (for onion salad)
• 0.25 tsp kosher salt – (for onion salad)
• 6 pitas pita bread – warmed for serving
• 2 medium tomatoes – sliced
• 1 cup cucumber pickles – sliced (for serving)
• 1 cup pickled turnips – sliced (for serving)

Instructions

1. Make the marinade: In a large bowl whisk together 0.25 cup lemon juice, 0.25 cup olive oil, 6 grated garlic cloves, cumin, paprika, coriander, turmeric, allspice, cinnamon, cayenne, 1 tsp black pepper, and 2 tsp kosher salt until combined.
2. Marinate the chicken: Add the chicken thighs, turning to coat well. Cover and refrigerate at least 4 hours and up to 12 hours.
3. Make the garlic sauce (toum): In a food processor, combine 10 garlic cloves and 0.5 tsp kosher salt; process to a smooth paste, scraping the bowl as needed. With the machine running, add 2 tbsp lemon juice, then very slowly stream in 1 cup neutral oil, alternating with 2 tbsp ice water, until thick, white, and fluffy. Transfer to a covered container and refrigerate.
4. Make the onion-parsley salad: In a bowl, toss the sliced red onion, chopped parsley, sumac, 1 tbsp lemon juice, and 0.25 tsp kosher salt. Set aside 10 minutes to mellow.
5. Roast the chicken: Heat the oven to 425°F. Arrange the marinated thighs on a foil-lined sheet pan fitted with a rack (or directly on the pan). Roast until just cooked through, 20–25 minutes, or until the thickest part reads 165°F; juices should run clear.
6. Rest and slice: Let the chicken rest 5 minutes, then slice thinly across the grain. For charred edges, return the sliced chicken to the pan and broil on high until lightly crisped, 3–5 minutes, watching closely.
7. Warm the bread: Warm the pitas on a dry skillet or directly on the oven rack until pliable, 1–2 minutes.
8. Assemble the wraps: Spread a generous spoonful of garlic sauce down the center of each warm pita. Top with sliced chicken, a handful of onion-parsley salad, tomato slices, and some cucumber pickles and pickled turnips. Wrap tightly, tucking in the ends, and serve immediately.