Crispy Chicken Shawarma

Ingredients

• 2 lb boneless chicken thighs (Cut into pieces)
• salt (To taste, for the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 0.5 tsp red chili powder (For the chicken marinade)
• 1 tbsp smoked paprika powder (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tsp cumin powder (For the chicken marinade)
• 0.5 tsp coriander powder (For the chicken marinade)
• 0.5 tsp turmeric powder (For the chicken marinade)
• 1 tsp onion powder (For the chicken marinade)
• 1 tbsp lemon juice (For the chicken marinade)
• 2 tbsp Toom garlic dip (For the chicken marinade)
• 1 tsp red pepper paste (For the chicken marinade)
• 1 tbsp tomato paste (For the chicken marinade)
• 2 tbsp oil (For marinating the chicken)
• oil (More for cooking the chicken)
• 0.5 cup oil (For the shawarma glaze)
• 1 tbsp red pepper paste or tomato paste (For the shawarma glaze)
• 1 tbsp sumac (For the shawarma glaze)
• salt (A pinch, for the shawarma glaze)
• 2 tbsp pomegranate molasses (For the shawarma glaze)
• 1 red onion (Thinly sliced, for the sumac onion)
• lemon juice (A squeeze, for the sumac onion)
• 1 tsp sumac (For the sumac onion)
• 1 tbsp parsley (Freshly chopped, for the sumac onion)
• salt (To taste, for the sumac onion)
• 1 tbsp oil (For the sumac onion)
• 6 thin pita bread (For assembling the wraps)
• 1 cup tomato (Seeded and diced)
• French fries (For filling and serving)
• 8 oz Toom garlic dip (For assembling and serving)

Steps

1. 1

   Place the chicken pieces in a bowl. Add the chicken marinade seasonings: salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin powder, coriander powder, turmeric powder, and onion powder.

2. 2

   Add the lemon juice, Toom garlic dip, red pepper paste, tomato paste, and 2 tablespoons oil. Mix thoroughly until every piece of chicken is fully coated.

3. 3

   Cover the bowl and marinate the chicken for at least 2 hours or overnight.

4. 4

   Make the shawarma glaze by mixing the 1/2 cup oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses in a small bowl. Set aside.

5. 5

   Make the sumac onions by combining the thinly sliced red onion, a squeeze of lemon juice, sumac, freshly chopped parsley, salt, and oil. Toss well and set aside.

6. 6

   Heat oil in a skillet over medium-high heat.

7. 7

   Add the marinated chicken to the skillet in batches. Cook each batch for about 8–10 minutes, until the chicken is fully cooked and slightly charred.

8. 8

   To assemble each shawarma, lay out a pita and spread it with Toom garlic sauce.

9. 9

   Add cooked chicken, French fries, sumac onions, more French fries, and diced tomatoes to the pita.

10. 10

    Roll the pita tightly into a wrap.

11. 11

    Toast the wrap in a skillet for 1–2 minutes on each side.

12. 12

    Coat the toasted wrap with the shawarma glaze and continue cooking until the outside is golden and crispy.

13. 13

    Serve the shawarma warm with more Toom garlic sauce and fries.

Notes

The source does not specify the amount of French fries or the quantity of additional oil used for cooking the chicken. It also does not specify a target internal temperature; cook the chicken until fully cooked as stated in the source.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• chicken
• wrap
• crispy
• skillet
• street food