Chicken Shawarma Wrap

Marinade

¼ cup Olive oil

2 tbsp Lemon juice

4 Garlic clovesMinced

1 ¼ tsp Dried oregano

2 tsp Smoked paprika

1 ½ tsp Garlic powder

1 tsp Turmeric

¼ tsp Ground cloves

1 ½ tsp Ground cumin

2 tbsp Brown sugar

1 ¼ tsp Salt

1 lb Boneless Chicken thighs

Assembly

1 Large onionPeeled and cut in half

4 oz FetaCrumbled

2 cups Shredded lettuce

1 TomatoSliced

4 Large tortillas

Tzatziki

1 CucumberShredded

½ cup Plain Greek yogurt

2 Garlic clovesMinced and smashed

1 tsp Olive oil

2 tsp Lemon juice

1 tsp Dried dillOptional

Add olive oil, garlic, oregano, paprika, garlic powder, turmeric, cloves, cumin, brown sugar and salt together in a shallow dish. Whisk to combine.

Add the chicken into the large bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the refrigerator to marinate for at least an hour or up to 24 hours.

Preheat traeger to 350 degrees.
Assemble skewer stand, spray base with cooking spray

Place 1/2 of the cut onion through the skewer stand, ten layer the marinated chicken on top of the onion. When all are stacked, place the other half of the onion on top.

Place the skewer stand with chicken on the smoker, close lid and smoke for 30-45 minutes, checking chicken temp. Should be 165-170° in center.

Tzatziki

Shred cucumber (peeling is optional). Place shredded cucumber in a fine mesh colander to drain. Press all liquid out of cucumber. Place cucumber pulp in a small mixing bowl.

Add yogurt, garlic, olive oil and lemon juice. (Dried dill is optional). Stir to combine and taste. Seasoned with salt and black pepper as needed.

Spread the tzatziki on the bottom of each tortilla. Top with chicken, feta, lettuce and tomato. Wrap and serve

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Chicken Shawarma Wrap