Mini Chicken Shawarma Cups

Let me tell you, these Mini Chicken Shawarma Cups have become an absolute sensation in my household and among my friends! I first whipped them up for a casual game night, looking for something more exciting than standard chips and dip, yet still easy to manage. The aroma of the shawarma spices toasting as the chicken cooked was enough to draw everyone to the kitchen, and once they tried these little flavor bombs, they were hooked. The crispy wonton cups provide the perfect crunch, cradling the tender, aromatic chicken, all drizzled with a creamy, tangy sauce. My kids, who can be notoriously picky, devoured them, even asking for seconds (and thirds!). They loved the bite-sized nature and the “fun” factor of eating them. Since then, they’ve been requested for potlucks, family gatherings, and even as a quick, satisfying weeknight dinner alongside a simple salad. They truly are a versatile, crowd-pleasing recipe that looks impressive but is surprisingly straightforward to make. The combination of authentic Middle Eastern flavors packed into a convenient, modern format is just genius. Trust me, once you try these, they’ll become a staple in your recipe repertoire too!

Ingredients

• For the Chicken Shawarma:
  • 1.5 lbs Boneless, Skinless Chicken Thighs: Cut into small, bite-sized pieces (about ½-inch cubes). Thighs are preferred for their tenderness and flavor.
  • 2 Tablespoons Olive Oil: Good quality, for marinating and cooking.
  • 2 Tablespoons Lemon Juice: Freshly squeezed, for brightness.
  • 3 Cloves Garlic: Minced, for aromatic depth.
  • 1 Tablespoon Plain Yogurt (optional): Adds moisture and helps tenderize the chicken.
  • 1.5 Tablespoons Shawarma Spice Blend: Store-bought or homemade (typically includes cumin, coriander, paprika, turmeric, cinnamon, cloves, cayenne).
  • 1 Teaspoon Salt: Or to taste.
  • ½ Teaspoon Black Pepper: Freshly ground, or to taste.
• For the Wonton Cups:
  • 24-30 Wonton Wrappers: Standard square wrappers, found in the refrigerated section of most grocery stores.
  • Cooking Spray or Melted Butter: For greasing the muffin tin and crisping the wrappers.
• For the Tahini Yogurt Sauce:
  • ½ Cup Plain Greek Yogurt: Full-fat or low-fat, for a creamy base.
  • ¼ Cup Tahini Paste: Well-stirred, for nutty richness.
  • 2 Tablespoons Lemon Juice: Freshly squeezed, for tang.
  • 1 Clove Garlic: Minced or grated, for a pungent kick.
  • 2-4 Tablespoons Cold Water: To thin the sauce to desired consistency.
  • Salt and Pepper: To taste.
• Optional Garnishes:
  • Chopped Fresh Parsley or Cilantro: For freshness and color.
  • Diced Tomatoes: For a juicy, fresh element.
  • Thinly Sliced Red Onion or Pickled Onions: For a sharp bite.
  • A sprinkle of Sumac: For a tangy, lemony finish.

Instructions

1. Marinate the Chicken:
   • In a medium bowl, combine the bite-sized chicken pieces, olive oil, lemon juice, minced garlic, optional plain yogurt, shawarma spice blend, salt, and black pepper.
   • Mix thoroughly to ensure all chicken pieces are well-coated.
   • Cover the bowl and refrigerate for at least 30 minutes, or ideally for 2-4 hours (or even overnight) to allow the flavors to meld and the chicken to tenderize.
2. Prepare the Wonton Cups:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a standard 12-cup muffin tin (or two, depending on how many cups you’re making) with cooking spray or melted butter.
   • Gently press one wonton wrapper into each muffin cup, ensuring it forms a cup shape. The corners will stick out, which is perfectly fine and adds to the presentation.
   • Lightly spray the insides of the wonton wrappers with cooking spray or brush with a little melted butter for extra crispiness.
   • Bake for 8-12 minutes, or until the edges are golden brown and the cups are crisp. Keep a close eye on them as they can burn quickly.
   • Once baked, carefully remove the wonton cups from the muffin tin and let them cool on a wire rack.
3. Cook the Chicken:
   • While the wonton cups are baking or cooling, cook the marinated chicken. Heat a large skillet or pan over medium-high heat. You can add a touch more olive oil if needed, though the marinade usually suffices.
   • Add the marinated chicken to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding, which steams the chicken rather than browning it).
   • Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through, nicely browned, and slightly caramelized on the edges.
   • Remove from heat. If any pieces are too large, you can give them a rough chop.
4. Make the Tahini Yogurt Sauce:
   • In a small bowl, whisk together the Greek yogurt, tahini paste, lemon juice, and minced garlic.
   • Gradually whisk in the cold water, one tablespoon at a time, until the sauce reaches your desired consistency – it should be pourable but still creamy.
   • Season with salt and pepper to taste. Adjust lemon juice if needed.
5. Assemble the Mini Chicken Shawarma Cups:
   • Once the wonton cups have cooled slightly and the chicken is cooked, it’s time to assemble.
   • Spoon a generous amount of the cooked chicken shawarma into each crispy wonton cup.
   • Drizzle each cup with the tahini yogurt sauce.
   • Garnish with your choice of optional toppings, such as chopped fresh parsley, diced tomatoes, thinly sliced red onion, or a sprinkle of sumac.
6. Serve Immediately:
   • Arrange the Mini Chicken Shawarma Cups on a platter and serve immediately while the cups are crispy and the chicken is warm.

Nutrition Facts

• Servings: Approximately 24-30 cups (depending on wonton wrapper count).
• Calories per serving (per cup): Approximately 70-90 calories (This is an estimate and can vary based on the exact brands of ingredients used, size of chicken pieces, and amount of sauce).
• Protein: Each cup provides a good bite of protein, primarily from the chicken, essential for muscle repair and satiety.
• Healthy Fats: Contains monounsaturated fats from olive oil and tahini, which are beneficial for heart health.
• Carbohydrates: Primarily from the wonton wrappers, providing energy. The amount is relatively small per cup, making it a lighter option compared to a full shawarma wrap.

Preparation Time

• Active Preparation Time: Approximately 30-40 minutes (includes chopping chicken, mixing marinade, preparing wonton cups, and making the sauce).
• Marinating Time: Minimum 30 minutes, ideally 2-4 hours or even overnight for best flavor.
• Cooking Time: Approximately 15-20 minutes (8-12 minutes for wonton cups, 6-8 minutes for chicken).
• Total Time (excluding marinating): Approximately 45-60 minutes.
• Short Description: These Mini Chicken Shawarma Cups come together relatively quickly, especially if you marinate the chicken ahead of time. The hands-on time is manageable, making them suitable for both weekday treats and party preparations.

How to Serve

These Mini Chicken Shawarma Cups are incredibly versatile. Here are some wonderful ways to serve them:

• As a Party Appetizer:
  • Arrange them artfully on a large platter. They are perfect finger food for mingling.
  • Place a small bowl of extra tahini yogurt sauce on the side with a small spoon for guests who want an extra drizzle.
  • Consider a “garnish station” with small bowls of chopped parsley, diced tomatoes, and pickled onions so guests can customize their cups.
  • They pair wonderfully with other Middle Eastern mezze like hummus, baba ghanoush, olives, and falafel bites.
• For a Light Lunch or Dinner:
  • Serve 3-5 cups per person.
  • Accompany with a fresh, crisp salad. A simple cucumber and tomato salad (Shirazi salad) or a Tabbouleh salad would be excellent.
  • A side of fluffy couscous or a light rice pilaf can turn this into a more substantial meal.
• Game Day or Movie Night Snack:
  • Their bite-sized nature makes them perfect for casual snacking while watching a game or movie.
  • They are less messy than traditional shawarma wraps, making them ideal for couch-side enjoyment.
• Kids’ Party Friendly:
  • Children often love the small size and the ability to eat with their hands.
  • You can make the chicken less spicy if preferred by younger palates.
  • Letting kids help assemble (if age-appropriate) can also be a fun activity.
• Buffet Style:
  • Set up a “build-your-own” shawarma cup bar. Have the baked wonton cups, a bowl of the warm chicken shawarma, the sauce, and various toppings laid out. This allows guests to interact and customize.
• Drink Pairings:
  • Non-alcoholic: Fresh mint lemonade, iced tea (black or green), or sparkling water with a squeeze of lime.
  • Alcoholic: A crisp lager, a light pilsner, or a dry rosé wine would complement the flavors well. A Sauvignon Blanc could also be a good match.

Additional Tips

1. Don’t Skip the Marination: While 30 minutes is the minimum, allowing the chicken to marinate for at least 2 hours, or even overnight, significantly enhances the flavor and tenderness. The spices really need time to penetrate the meat.
2. Chicken Cut is Key: Using boneless, skinless chicken thighs results in more tender and flavorful shawarma. If you prefer chicken breast, be careful not to overcook it, as it can dry out more easily. Cut the chicken into uniformly small pieces for even cooking and easy fitting into the cups.
3. Crispy Wonton Cups Secret: Ensure your oven is properly preheated. Lightly spraying or brushing the wonton wrappers with oil or melted butter before baking helps them get extra crispy and golden. Watch them closely as they bake; they can go from perfect to burnt in a minute or two.
4. Sauce Perfection: For the tahini yogurt sauce, taste and adjust! Some tahini brands are more bitter than others. You might need more lemon juice for tang, a touch more water for consistency, or a pinch more salt. For a dairy-free version, use a good quality dairy-free plain yogurt or make a classic tahini sauce (tahini, lemon juice, garlic, water, salt).
5. Make-Ahead Strategy: You can prepare components in advance. The chicken can be marinated a day ahead. The sauce can be made and stored in an airtight container in the fridge for up to 3 days (it might thicken, so you may need to stir in a bit more water before serving). Bake the wonton cups a few hours ahead, store them at room temperature in an airtight container, and fill just before serving to maintain maximum crispness.
6. Spice Blend Flexibility: If you don’t have a pre-made shawarma spice blend, you can make your own. A common mix includes cumin, coriander, sweet paprika, turmeric, a pinch of cinnamon, a pinch of cloves or allspice, and a bit of cayenne pepper for heat. Adjust the quantities to your liking.
7. Avoid Overcrowding the Pan: When cooking the chicken, cook it in batches if necessary. Overcrowding the pan will lower the temperature, causing the chicken to steam rather than sear and brown, which diminishes flavor and texture.
8. Get Creative with Toppings: Beyond the suggested garnishes, consider adding finely shredded lettuce, pickled turnips (a classic shawarma accompaniment), a sprinkle of feta cheese for a salty kick, or a dash of your favorite hot sauce for those who like extra heat.

FAQ Section

Q1: Can I make these Mini Chicken Shawarma Cups ahead of time?
A1: Yes, you can prepare the components ahead. The chicken can be marinated up to 24 hours in advance and cooked a few hours before serving (reheat gently). The tahini yogurt sauce can be made up to 3 days ahead and stored in the refrigerator. The wonton cups can be baked a few hours in advance and stored in an airtight container at room temperature. However, for the best texture (crispy cups and warm chicken), it’s recommended to assemble them just before serving.

Q2: How do I store leftovers?
A2: It’s best to store leftover components separately if possible. Cooked chicken shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will also keep for 3-4 days. Assembled cups will lose their crispness over time. If you have leftover assembled cups, store them in an airtight container in the fridge and try to consume them within a day. You can try to re-crisp them in an oven or air fryer at a low temperature, but they won’t be as good as fresh.

Q3: Can I use ground chicken instead of chicken pieces?
A3: Yes, you can use ground chicken. Marinate it as you would the pieces (or mix the spices directly into the ground chicken). Cook it in a skillet, breaking it up with a spoon, until browned and cooked through. Ground chicken might have a slightly different texture and can sometimes be drier, so adding a bit of extra yogurt or olive oil to the mix might be beneficial.

Q4: Are these Mini Chicken Shawarma Cups gluten-free?
A4: No, as written with wonton wrappers, they are not gluten-free because wonton wrappers are made with wheat flour. To make a gluten-free version, you could serve the chicken shawarma filling in small lettuce cups (like butter lettuce or little gem), or on top of gluten-free crackers or baked sweet potato rounds. Ensure your shawarma spice blend is also certified gluten-free.

Q5: What if I don’t have a shawarma spice blend? Can I make my own?
A5: Absolutely! A simple homemade shawarma spice blend can be made by combining: 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon paprika (smoked or sweet), ½ teaspoon turmeric, ¼ teaspoon cinnamon, a pinch of ground cloves or allspice, and a pinch of cayenne pepper (optional, for heat). Mix these well and use the required amount in the recipe. Adjust spices to your preference.

Q6: Can I bake the chicken instead of pan-frying it?
A6: Yes, baking is a great option. After marinating, spread the chicken pieces in a single layer on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until cooked through and slightly browned. You might want to broil for the last 1-2 minutes for extra color, keeping a close eye to prevent burning.

Q7: My wonton cups didn’t get very crispy. What did I do wrong?
A7: Several factors can affect crispiness. Ensure your oven was preheated to the correct temperature (375°F/190°C). Lightly spraying or brushing the wonton wrappers with oil or melted butter helps them crisp up. Don’t underbake them; they should be visibly golden brown at the edges. If your oven has hot spots, rotate the muffin tin halfway through. Also, humidity can affect crispness, so try to bake them on a less humid day if possible, or ensure they cool completely on a wire rack to allow air circulation.

Q8: Can I use phyllo dough instead of wonton wrappers for the cups?
A8: Yes, phyllo (or filo) dough can be used to create beautiful, flaky cups. You’ll need to cut the phyllo sheets into squares (e.g., 4-5 inches). Layer 3-4 squares in each muffin cup, brushing melted butter between each layer and rotating each square slightly for a more decorative edge. Bake as directed for wonton cups, watching closely as phyllo can brown very quickly. They will be more delicate than wonton cups but wonderfully crispy.

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