A delightful twist on the classic Chicken Shawarma, perfect for a flavorful and satisfying meal.
Preheat your grill to high heat.
Ensure the grill is clean and oiled to prevent sticking.
In a mixing bowl, combine the coriander, cumin, cardamom, chili powder, juice of half a lemon, minced garlic, and olive oil to create a marinade.
Mix the marinade thoroughly to ensure even coating on the chicken.
Coat the chicken breasts with the marinade and let them sit for at least 30 minutes.
Marinating longer enhances the flavor.
Grill the marinated chicken for 6-7 minutes on each side until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Slice the grilled chicken into thin strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
Heat olive oil in a skillet over medium-high heat and sauté the sliced onions and bell peppers until softened.
Stir frequently to prevent burning and ensure even cooking.
In a bowl, mix the remaining lemon juice, tahini, yogurt, and a pinch of salt to make the sauce.
Adjust the consistency of the sauce with a little water if needed.
Warm the pita bread on the grill for about 1 minute on each side.
Grilling the pita adds a nice charred flavor.
Assemble the wraps by placing sliced chicken, sautéed vegetables, and a dollop of sauce onto each pita.
Fold the pita neatly to keep the filling intact.
Serve the wraps warm and enjoy your meal.
Pair with a fresh salad or pickles for a complete meal.
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