Sumac-Spiced Chicken Shawarma Wraps with Pickled Turnips

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Juicy chicken marinated in sumac and warm spices, grilled and wrapped in flatbread with pickled turnips and garlic sauce for an iconic Syrian-inspired street food. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, olive oil, ground sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 1 tablespoon ground sumac
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 4 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice
• 1/2 cup pickled turnips, sliced
• 4 flatbreads or pita
• 1/4 cup fresh parsley, chopped
• 1/3 cup tahini sauce or garlic sauce

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Instructions

1. Step 1: In a large bowl, combine 3 tablespoons olive oil, 1 tablespoon ground sumac, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 4 minced garlic cloves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 cup plain yogurt, and 2 tablespoons fresh lemon juice to create the marinade.
2. Step 2: Add 1.5 pounds boneless skinless chicken thighs to the marinade, tossing to coat well. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until cooked through and slightly charred at edges.
4. Step 4: Let chicken rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 4 flatbreads or pita breads briefly on the grill or stovetop. Spread each with 2 tablespoons tahini sauce or garlic sauce, add sliced chicken, 2 tablespoons pickled turnips, and sprinkle with 1 tablespoon chopped fresh parsley.
6. Step 6: Roll the flatbreads into wraps and serve immediately with extra pickled turnips on the side.