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Mini Chicken Shawarma Flatbread Squares are a delightful twist on traditional Middle Eastern shawarma, presenting a perfect blend of spices, tender chicken, and fresh vegetables—all wrapped in a soft flatbread. Originating from the bustling streets of the Middle East, shawarma has captured the hearts (and taste buds) of food lovers around the world. Its popularity has soared, making it a staple in various culinary settings, from food trucks to upscale restaurants.

Mini Chicken Shawarma Flatbread Squares

Discover the deliciousness of Mini Chicken Shawarma Flatbread Squares, a delightful take on the beloved Middle Eastern street food. These bite-sized treats blend tender, marinated chicken with a medley of fresh vegetables and aromatic spices, all wrapped in soft flatbread. Perfect for parties or casual meals, they’re easy to prepare and fully customizable to suit your taste. Enjoy a flavorful journey that’s both wholesome and satisfying for everyone.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust to your spice preference)

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh lemon juice

4 large flatbreads or pita breads

1 cup Greek yogurt

½ cup tahini

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the olive oil, ground cumin, ground coriander, paprika, turmeric, garlic powder, cayenne pepper, salt, black pepper, and fresh lemon juice. Add the boneless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 30 minutes, with a maximum of 4 hours to enhance the flavor profile.

    Cook the Chicken: Preheat your grill pan or outdoor grill to medium-high heat. Remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for about 5-6 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes before slicing.

      Prepare the Flatbreads: While the chicken is resting, heat a dry skillet over low heat. Place the flatbreads in the skillet, warming them for 1-2 minutes on each side until they are soft and pliable. This will make them easier to fill and roll.

        Slice the Chicken: After resting, use a sharp knife to slice the grilled chicken into thin strips.

          Assemble the Flatbread Squares: Lay each warm flatbread on a cutting board. Begin by spreading a generous layer of Greek yogurt over each flatbread. Drizzle tahini artistically on top of the yogurt, and then evenly distribute the sliced chicken across all flatbreads. Next, add the diced cucumber, halved cherry tomatoes, and thinly sliced red onions, arranging them for an appealing presentation.

            Cut and Serve: With a sharp knife or pizza cutter, slice each flatbread into square pieces measuring approximately 2x2 inches. Arrange the tasty squares on a serving platter, and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a burst of citrus flavor.

              Enjoy Your Dish: These delightful mini shawarma squares can be enjoyed warm or at room temperature, making them perfect as an appetizer or a light meal.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4-6 servings