Grilled Lebanese Chicken Shawarma Wraps with Garlic Toum

Whisk the olive oil, cumin, coriander, paprika, cinnamon, minced garlic and 2 tablespoons lemon juice into a marinade.

Serves 4

Ingredients

• 1 1/2 lbs boneless chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 3 cloves garlic, minced, plus 6 cloves for toum
• 3 tablespoons lemon juice
• 1 cup neutral oil, for toum
• 4 large flatbreads or pita
• Sliced tomatoes, pickles and parsley, for serving

Instructions

1. Whisk the olive oil, cumin, coriander, paprika, cinnamon, minced garlic and 2 tablespoons lemon juice into a marinade.
2. Toss the chicken thighs in the marinade and let them sit for at least 30 minutes.
3. Make the toum by blending the 6 garlic cloves with the remaining lemon juice, then slowly streaming in the neutral oil until thick, fluffy and white.
4. Heat the grill to medium-high and oil the grates well.
5. Grill the chicken for 5 to 6 minutes per side until charred at the edges and cooked through.
6. Rest the chicken for 5 minutes, then slice it into thin strips.
7. Warm the flatbreads on the grill, spread with garlic toum, and fill with chicken, tomatoes, pickles and parsley before rolling tightly.
8. Shawarma traces its roots to the vertical spit-roasting of the Ottoman era, and in Lebanon it became a beloved street food layered with the country's signature garlic toum — an emulsion so potent and airy it is often called liquid garlic. Fired over charcoal at a summer cookout, these wraps deliver that same smoky-garlicky punch straight off the backyard grill.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 34g
• Fat: 30g
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg