resembles a baked chicken shawarma roll.

Baked Chicken Shawarma Roll

Ingredients

For the Chicken Marinade:

• 500 grams boneless chicken thighs or breasts (sliced into strips)

• 3 tablespoons plain yogurt

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon ground cinnamon

• 1 teaspoon garlic paste

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional, for heat)

For the Garlic Sauce (optional):

• 1/2 cup mayonnaise

• 2 tablespoons plain yogurt

• 2 garlic cloves, finely grated or minced

• 1 tablespoon lemon juice

• Salt to taste

For Assembly:

• Flatbreads (pita, tortilla, or Lebanese-style wraps)

• Sliced onions

• Sliced tomatoes

• Shredded lettuce or cabbage

• Pickles (optional)

• Foil or parchment paper (for wrapping)

Instructions

1. Marinate the Chicken:

In a large bowl, combine all the marinade ingredients. Mix thoroughly until the chicken is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

2. Bake the Chicken:

• Preheat the oven to 220°C (428°F).

• Line a baking tray with foil or parchment paper. Lightly grease it.

• Spread the marinated chicken pieces on the tray in a single layer.

• Bake for 20–25 minutes, turning once halfway through, until fully cooked and slightly charred at the edges.

• Optionally, broil for 2–3 minutes at the end to enhance browning.

3. Prepare the Garlic Sauce:

In a small bowl, mix mayonnaise, yogurt, garlic, lemon juice, and salt. Adjust seasoning to taste. Chill until ready to use.

4. Assemble the Rolls:

• Warm the flatbreads slightly to make them pliable.

• Place a portion of baked chicken on each flatbread.

• Add lettuce, tomatoes, onions, and pickles as desired.

• Drizzle with garlic sauce.

• Roll tightly into a wrap. You may wrap the base in foil or parchment to hold it together.

5. Final Bake (Optional):

For a crisp finish, place the wrapped shawarma rolls in a preheated oven (180°C / 356°F) for 5–7 minutes. This helps meld the flavors and slightly toasts the bread.

Serving Suggestion:

Serve warm with a side of fries, salad, or extra sauce.

Let me know if you’d prefer a stove-top or pan version, or if you want a vegetarian alternative.