Name: Lebanese-Mexican Shawarma Burrito
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tbsp Greek yogurt; 3 tbsp olive oil; 4 cloves garlic, minced; 1 lemon, juiced; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground allspice; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp crushed red pepper flakes; 3 large flour tortillas (burrito-size); 1 cup cooked basmati rice (warm); 1 1/2 cups shredded Monterey Jack cheese; 1 large tomato, diced; 1/2 small red onion, thinly sliced; 1 cup chopped romaine lettuce; 1/2 cup pickled jalapeños, drained and chopped; 1/2 cup toum (Lebanese garlic sauce, store-bought or homemade, see note); 1/2 cup avocado slices

Lebanese-Mexican Shawarma Burrito

miradugm

This Lebanese-Mexican Shawarma Burrito is the ultimate fusion of bold, aromatic Levantine spices and classic California burrito flair. Grilled shawarma chicken—marinated with yogurt, lemon, and a heady mix of cumin, allspice, and cinnamon—meets fluffy rice, melted Monterey Jack, and all the fresh, punchy fixings you crave. Wrapped in a warm flour tortilla with a creamy swipe of toum and a spicy kick from pickled jalapeños, each bite is juicy, tangy, and deeply satisfying. This recipe is high-protein, weather-flexible (grill or pan-sear), and perfect for casual summer dinners or meal prep.

Ingredients

Instructions

In a bowl, combine Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, allspice, cinnamon, turmeric, salt, pepper, and red pepper flakes. Whisk well.
Add chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (up to overnight for deeper flavor).
Preheat grill (or skillet) over medium-high heat. Remove excess marinade from chicken, grill or sear 6-7 minutes per side, until deeply browned and cooked through. Rest 5 minutes, then slice thinly against the grain.
Warm each flour tortilla in a dry skillet or microwave until pliable.
To assemble burritos: spread a generous spoonful of toum on each tortilla. Add a layer of warm rice, followed by 1/3 of the grilled chicken, Monterey Jack cheese, diced tomato, red onion, romaine lettuce, pickled jalapeños, and avocado slices.
Fold sides in, then roll up burrito-style. Place seam-side down in a warm skillet for 2-3 minutes to crisp and seal.
Slice in half and serve immediately with extra toum and hot sauce if desired.