Though chicken souvlaki and chicken shawarma may have different origins and slightly disparate ingredients, they both feature garlicky, lemony marinades perked up with various herbs and spices. I love them both, and since they share some common ground, I decided a souvlaki/shawarma mashup was in order. After marinating chicken thighs in a mixture of olive oil, lemon juice, garlic, fresh oregano, cumin, paprika, and red pepper flakes, I roasted them at high heat in the oven along with some pickled red onions tossed in the marinade. They emerged sticky, tangy, and with a slight char. Folded up in warm piece of naan (slightly unorthodox but nonetheless delicious), slathered with hummus and topped with crunchy cucumbers, a hefty splash of hot sauce and yogurt, and a few more pickled onions, it was truly one of the best things I’ve eaten in a while.
- ¼ cup lemon juice
- 3 cloves garlic, minced
- 2 Tbsp fresh minced fresh oregano, or ½ Tbsp dried
- ½ cup olive oil
- 2 tsp cumin
- 2 tsp paprika
- Pinch red pepper flakes
- 1/2 tsp salt
- ½ tsp black pepper
- 4 boneless, skinless chicken thighs, fat trimmed
- ¼ cup pickled red onions, plus more for serving
- Hothouse cucumbers,
- sliced into rounds or strips
- Flatbread of choice
- Hot sauce
- Sour cream or yogurt
- Whisk together all ingredients in a bowl except for pickled onions. Add chicken, stirring to coat, and marinade chicken in mixture in fridge for at least 30 minutes.
- Preheat oven to 425. Line a sheet tray with parchment paper and place chicken on pan. Toss red onions in remaining marinade mixture and reserve.
- Cook chicken for 20 minutes, then add the pickled onions and cook for 10 more minutes. Remove from oven, cover with foil, and let rest for 5 minutes.
- To assemble wraps, spread hummus on lavash or naan (or other flatbread), then dot with sliced cuke rounds or strips, and fresh pickled onions. Slice chicken into bite-size pieces, and place on top, making sure to include some of the roasted pickled onions. Drizzle with yogurt or sour cream and a few lashings of hot sauce.