Grilled Chicken Shawarma Wraps with Raita

Name: Grilled Chicken Shawarma Wraps with Raita
Total time: 165
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil; ½ medium lemon, juiced; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon crushed red pepper flakes, or to taste; ½ teaspoon ground turmeric; ½ teaspoon salt, or to taste; ¼ teaspoon ground black pepper, or to taste; ⅛ teaspoon ground cinnamon; 1 pound boneless, skinless chicken thighs; 1 (5.3 ounce) container plain Greek yogurt; ½ cup peeled, shredded cucumber, drained; 2 tablespoons shredded yellow onion; 2 tablespoons chopped fresh cilantro; ½ teaspoon ground cumin; ½ teaspoon salt, or to taste; ¼ teaspoon ground black pepper, or to taste; 2 (8.8 ounce) packages naan breads (2 per package), warmed; 2 cups shredded lettuce; 4 thin slices red onion, separated into rings; 1 medium tomato, thinly sliced

Recipe by Bibi from allrecipes.com

Dinner,Lunch 3 Hr. 45 Mins.

Ingredients

4 servings

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3 tablespoons extra-virgin olive oil
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½ medium lemon, juiced
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon ground coriander
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½ teaspoon crushed red pepper flakes, or to taste
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½ teaspoon ground turmeric
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½ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
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⅛ teaspoon ground cinnamon
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1 pound boneless, skinless chicken thighs

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1 (5.3 ounce) container plain Greek yogurt
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½ cup peeled, shredded cucumber, drained
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2 tablespoons shredded yellow onion
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2 tablespoons chopped fresh cilantro
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½ teaspoon ground cumin
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½ teaspoon salt, or to taste
•

¼ teaspoon ground black pepper, or to taste
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2 (8.8 ounce) packages naan breads (2 per package), warmed
•

2 cups shredded lettuce
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4 thin slices red onion, separated into rings
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1 medium tomato, thinly sliced

Instructions

At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
Wrap each naan around the sandwich ingredients, and serve.