Crispy Chicken Shawarma

Ingredients

• 2 lb boneless chicken thighs (Cut into pieces)
• salt (To taste, for chicken marinade)
• 1 tsp black pepper
• 0.5 tsp red chili powder
• 1 tbsp smoked paprika powder
• 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 chicken marinade)
• 2 tbsp whole-milk Greek yogurt
• 1 tsp red pepper paste (For chicken marinade)
• 1 tbsp tomato paste (For chicken marinade)
• 2 tbsp oil (For marinating; additional oil is needed for cooking the chicken)
• 0.5 cup mayonnaise (For garlic sauce)
• 3 tbsp sour cream (For garlic sauce)
• 1 tbsp lemon juice (For garlic sauce)
• 2 cloves fresh garlic (Minced; for garlic sauce)
• salt (To taste, for garlic sauce)
• 1 tbsp olive oil (For garlic sauce)
• 0.5 cup oil (For shawarma glaze)
• 1 tbsp red pepper paste (Or tomato paste; for shawarma glaze)
• 1 tbsp sumac (For shawarma glaze)
• salt (A pinch, for shawarma glaze)
• 2 tbsp pomegranate molasses (For shawarma glaze)
• 1 red onion (Thinly sliced; for sumac onions)
• lemon juice (A squeeze, for sumac onions)
• 1 tsp sumac (For sumac onions)
• 1 tbsp fresh parsley (Freshly chopped; for sumac onions)
• salt (To taste, for sumac onions)
• 1 tbsp oil (For sumac onions)
• 6 thin pita bread (For assembling the wraps)
• 1 cup tomato (Seeded and diced)
• French fries (For assembling; amount not specified)

Steps

1. 1

   Place the chicken pieces 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, Greek yogurt, 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 garlic sauce by whisking the mayonnaise, sour cream, lemon juice, minced garlic, olive oil, and salt in a bowl until smooth.

5. 5

   Refrigerate the garlic sauce until ready to use.

6. 6

   Make the shawarma glaze by mixing the oil, red pepper paste or tomato paste, sumac, salt, and pomegranate molasses in a small bowl. Set it aside.

7. 7

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

8. 8

   Heat additional oil in a skillet over medium-high heat.

9. 9

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

10. 10

    To assemble each shawarma, place a pita on a work surface and spread it with garlic sauce.

11. 11

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

12. 12

    Roll the pita tightly into a wrap.

13. 13

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

14. 14

    Coat the toasted wrap with the shawarma glaze and cook until golden and crispy. Serve warm.

Notes

The source does not specify the amount of additional oil for cooking the chicken or the quantity of French fries. The source says to add fries twice during assembly; this has been preserved. No specific internal temperature is provided; cook until the chicken is fully cooked as stated.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• chicken
• wrap
• crispy
• skillet
• marinated