Shawarma Press Sumac Chicken Shawarma Wrap Copycat Recipe (I Tried It)
The sumac gives this chicken an incredible bright, tangy, almost citrusy flavor that's totally unique. The meat is perfectly charred on the edges while staying juicy inside, wrapped with crisp vegetables and creamy tahini sauce. The sumac cuts through the richness beautifully, and those briny pickles add essential crunch that keeps you coming back.
Ingredients
Main ingredients
- boneless, skinless chicken thighs 1.5 lbs
- pita bread (large, soft) 4 pieces
- plum tomato 1 cup
- English cucumber 0.75 cup
- shredded romaine lettuce 1 cup
- pickled turnips or pickles 0.5 cup
- tahini paste 0.25 cup
Seasonings/Sauce
- sumac 1.5 tbsp
- baharat (seven-spice blend) 1.5 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- garlic cloves, minced 3 pieces
- kosher salt 1.25 tsp
- black pepper 0.5 tsp
- olive oil 3 tbsp
- fresh lemon juice 3 tbsp
- warm water (for tahini sauce) 3 tbsp
Nutrition summary
Carbohydrates
45 g
37%
Protein
28 g
23%
Fat
18 g
34%
Cooking steps
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1
Slice the chicken thighs into thin strips. In a large mixing bowl, combine sumac, baharat, cumin, coriander, minced garlic, salt, black pepper, olive oil, and lemon juice. Add chicken, ensuring each piece is thoroughly coated in the marinade.
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2
Cover the marinated chicken and refrigerate for at least 4 hours, or overnight for maximum flavor. This step is critical — Shawarma Press technique uses a sumac-forward marinade that deeply infuses the chicken with tangy, citrusy notes.
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3
Heat a grill pan or cast iron skillet over medium-high heat. Spread chicken pieces in a single layer and cook for about 8-10 minutes, letting the edges lightly char. Stir and continue cooking until cooked through and slightly crispy. Remove from heat.
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4
While the chicken rests, whisk tahini paste with warm water, a pinch of salt, and a splash of extra lemon juice until smooth and creamy (tahini sauce should be pourable but not too thin).
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5
To assemble, warm the pita breads until soft and pliable. Lay down a generous line of chicken, add shredded lettuce, sliced tomatoes, cucumbers, and pickles. Drizzle with tahini sauce, wrap tightly in the classic shawarma style, and serve immediately for maximum juiciness and authentic flavor.
Personalized Q&A
Q. What makes this Sumac Chicken Shawarma Wrap taste just like Shawarma Press?
The use of a sumac-forward marinade, combined with baharat (seven-spice blend), cumin, coriander, and fresh lemon juice, closely mimics Shawarma Press's signature tangy and savory flavor. Proper marinating, high-heat grilling for charring, and the authentic layering of fresh veggies, pickled turnips, and creamy tahini sauce all capture the distinctive Mediterranen taste and texture found in Shawarma Press wraps.
Q. How do you use sumac and baharat the Shawarma Press way?
Sumac is used generously — 1.5 tablespoons per batch — along with baharat to infuse the chicken with a bright, tart, and warmly spiced flavor spectrum. Marinating for at least 4 hours lets the spices permeate the meat thoroughly, a key step in achieving Shawarma Press's authentic profile.
Q. What's the secret to a creamy tahini sauce for this wrap?
The trick is to thin good-quality tahini paste with warm water and a bit of fresh lemon juice, whisking until the sauce becomes smooth and pourable, not gritty or too thick. This creates the classic tahini found in Shawarma Press's wraps, balancing out the tangy chicken and sharp pickles.
Q. How many calories are in one Shawarma Press Sumac Chicken Shawarma Wrap?
Each wrap clocks in around 480 kcal per serving, with 28g protein, 45g carbohydrates, and 18g fat. This provides a balanced macronutrient profile, with plenty of protein and moderate carbs, in line with typical Shawarma Press wraps.
Q. Can this recipe be prepped ahead for meal prep?
Absolutely! Marinate the chicken up to a day in advance and cook it fresh when ready to serve. You can also prepare the tahini sauce and pre-chop the vegetables in advance. Just assemble the wraps right before eating to keep the bread soft and the veggies crisp, as done at Shawarma Press.
