1-Step 1: Marinate the Chicken

Begin by preparing the chicken for maximum flavor absorption. In a large bowl, combine the diced chicken breasts with minced garlic, ground cumin, smoked paprika, salt, and pepper. Massage the spices into the chicken pieces thoroughly, ensuring each piece is evenly coated with the aromatic mixture.

Cover the bowl and refrigerate for at least 30 minutes, though marinating for one hour yields even better results. According to Healthline’s research on garlic benefits, this ingredient not only adds incredible flavor but also brings immune-boosting properties to your meal.

2-Step 2: Prepare the Crepe Batter

While the chicken marinates, whisk together the crepe batter. In a medium mixing bowl, combine 1 cup of all-purpose flour with 2 large eggs. Gradually whisk in 1 cup of milk, stirring continuously to prevent lumps from forming. The batter should be smooth and pourable, similar to heavy cream in consistency.

Let the batter rest for about 10-15 minutes before cooking. This resting period allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes that are easier to flip without tearing.

3-Step 3: Cook the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan, as this causes the chicken to steam rather than brown properly.

Cook the chicken for 7-10 minutes, turning occasionally, until each piece is golden brown and cooked through. The internal temperature should reach 165°F (75°C) for food safety. The National Chicken Council recommends this temperature to ensure safe consumption while maintaining juiciness.

Remove the cooked chicken from the heat and set aside, covering loosely with foil to keep warm while you prepare the remaining components.

4-Step 4: Cook the Crepes

Heat a non-stick pan over medium heat. You don’t need additional oil if using a quality non-stick pan, but you can lightly brush the surface with oil if needed. Using a ladle, pour approximately 1/4 cup of batter into the center of the pan.

Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for 1-2 minutes until the edges begin to lift and the bottom turns lightly golden. Flip carefully using a thin spatula or your fingers, then cook the other side for an additional 30 seconds to 1 minute.

Transfer each cooked crepe to a plate and stack them as you go. The steam between crepes helps keep them pliable for rolling later.

5-Step 5: Make the Yogurt-Tahini Sauce

In a small bowl, whisk together 1 cup of plain yogurt with 2 tablespoons of tahini paste. Add the juice of one lemon and season with salt and pepper to taste. Continue whisking until the sauce is smooth and creamy.

The sauce should be pourable but not runny. If it seems too thick, add a teaspoon of water to reach your desired consistency. Taste and adjust seasonings as needed, adding more lemon juice for brightness or more tahini for nuttiness.

6-Step 6: Assemble Your Crepes

Now comes the fun part: assembling your Chicken Crepes Shawarma. Lay each crepe flat on a clean surface. Spoon a generous portion of the cooked chicken down the center of each crepe, leaving space at the edges for rolling.

Drizzle the yogurt-tahini sauce generously over the chicken. Don’t be shy with the sauce, as it adds moisture and ties all the flavors together. Sprinkle fresh cilantro or parsley over the top for a burst of color and freshness.

To roll, fold one side of the crepe over the filling, then fold in the edges, and continue rolling until you have a neat wrap. Serve immediately while still warm, with extra sauce on the side for dipping.