Crispy Chicken Shawarma Wraps

Ingredients

• 2 lb boneless chicken thighs (Cut into pieces)
• salt (To taste, for the chicken marinade)
• 1 tsp black pepper
• 0.5 tsp red chili powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cumin powder
• 0.5 tsp coriander powder
• 0.5 tsp turmeric powder
• 1 tsp onion powder
• 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; additional oil is needed 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)
• lemon juice (A squeeze, for the sumac onions)
• 1 tsp sumac (For the sumac onions)
• 1 tbsp fresh parsley (Freshly chopped)
• salt (To taste, for the sumac onions)
• 1 tbsp oil (For the sumac onions)
• 6 thin pita bread (For assembling the wraps)
• 1 cup tomato (Seeded and diced)
• French fries (For assembling and serving)
• 8 oz toom garlic dip (For assembling and serving)

Steps

1. 1

   Place the cut chicken thighs in a bowl. Add salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, turmeric, and onion powder.

2. 2

   Add the lemon juice, 2 tablespoons of toom garlic dip, red pepper paste, tomato paste, and 2 tablespoons of 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

   For the shawarma glaze, combine the 1/2 cup oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses in a small bowl. Mix and set aside.

5. 5

   For the sumac onions, combine the thinly sliced red onion, a squeeze of lemon juice, sumac, chopped parsley, salt, and 1 tablespoon of oil. Toss well and set aside.

6. 6

   Heat additional 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 thin pita and spread it with toom garlic sauce.

9. 9

   Add cooked chicken, French fries, sumac onions, 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 cook it until golden and crispy.

13. 13

    Serve the shawarma warm with more toom garlic sauce and French fries.

Notes

The source says to add fries twice during assembly; this extraction lists and instructs the fries once as a filling ingredient. The amount of French fries and the additional cooking oil are unspecified. The source does not state a specific internal temperature for the chicken.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• chicken
• wrap
• pan-fried
• crispy
• street food