Chicken Shawarma Wrap with Garlic Sauce and Pickled Turnips

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Shawarma-Spiced Chicken Thighs

1. In a large bowl, combine 1½ teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon ground turmeric, ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon cayenne pepper. 3 min
2. Add 3 tablespoons olive oil, 3 minced garlic cloves, 2 tablespoons fresh lemon juice, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper to the spices and stir to form a marinade. 3 min
3. Add the 1¾ pounds trimmed chicken thighs to the marinade and toss to coat thoroughly; let sit at room temperature for at least 10 minutes. 10 min
4. Timing-sensitive step. Heat a large skillet or cast-iron pan over medium-high until very hot, then sear the chicken thighs in a single layer for 5–6 minutes per side until deeply browned and cooked through to 165°F. 12 min
5. Transfer the chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain. 5 min
6. Timing-sensitive step. Warm the 4 flatbreads directly over a gas flame or in a dry skillet for about 30 seconds per side until pliable and lightly charred. 3 min
7. Spread garlic sauce generously over each flatbread, top with sliced chicken, ½ cup shredded romaine, sliced tomato, and pickled turnips, then roll tightly and serve immediately. 4 min

Toum Garlic Saucesauce

1. Smash the 4 peeled garlic cloves with the flat of a knife, then mince them as finely as possible (or use a microplane to grate them into a paste). 3 min
2. In a small bowl, whisk together the garlic paste, ½ cup Greek yogurt, 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, and ¼ teaspoon kosher salt until completely smooth. 3 min
3. Taste and adjust salt or lemon juice as needed, then refrigerate until ready to serve. 10 min

Quick Pickled Turnipsside

1. Peel the turnips and cut them into thin matchsticks; peel the small beet and slice it into thin rounds. 8 min
2. In a small saucepan, combine ½ cup white wine vinegar, ½ cup water, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar; bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. 4 min
3. Pack the turnip matchsticks and beet slices tightly into a jar or heatproof bowl, then pour the hot brine over them, making sure the vegetables are fully submerged. 2 min
4. Let the pickles sit at room temperature for at least 20 minutes — they will turn bright pink as the beet bleeds into the brine. 20 min
5. Drain the turnips from the brine and scatter ¼ cup roughly chopped flat-leaf parsley over the top before serving, if using. 2 min