Crispy Chicken Shawarma

Ingredients

• 2 lb boneless chicken thighs (cut into pieces)
• salt (to taste)
• 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
• 2 tbsp Toom garlic dip (for marinade)
• 1 tsp red pepper paste
• 1 tbsp tomato paste
• 2 tbsp oil (for marinating; plus more for cooking)
• 0.5 cup oil (for glaze)
• 1 tbsp red pepper paste (or tomato paste; for glaze)
• 1 tbsp sumac (for glaze)
• salt (pinch; for glaze)
• 2 tbsp pomegranate molasses (for glaze)
• 1 red onion (thinly sliced)
• lemon juice (squeeze; for onions)
• 1 tsp sumac (for onions)
• 1 tbsp parsley (freshly chopped)
• salt (to taste; for onions)
• 1 tbsp oil (for onions)
• 6 thin pita bread
• 1 cup tomato (seeded and diced)
• French fries (prepared)
• 8 oz Toom garlic dip (for assembly and serving)

Steps

1. 1

   In a large bowl, combine the chicken pieces with 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 to the bowl.

3. 3

   Mix well until the chicken is fully and evenly coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or ideally overnight.

4. 4

   Prepare the glaze: In a small bowl, mix together 1/2 cup oil, 1 tablespoon red pepper paste (or tomato paste), 1 tablespoon sumac, a pinch of salt, and 2 tablespoons pomegranate molasses. Set aside.

5. 5

   Prepare the sumac onions: In another bowl, combine the sliced red onion, a squeeze of lemon juice, 1 teaspoon sumac, chopped parsley, salt to taste, and 1 tablespoon oil. Toss well to combine and set aside.

6. 6

   Heat a small amount of oil in a skillet over medium-high heat.

7. 7

   Add the marinated chicken to the skillet and cook in batches for about 8–10 minutes until fully cooked through and slightly charred on the edges.

8. 8

   Assemble the Shawarma: Lay out a pita wrap. Spread a layer of Toom garlic sauce over the bread.

9. 9

   Add a portion of the cooked chicken, some French fries, sumac onions, more fries, and diced tomatoes.

10. 10

    Roll the pita tightly into a wrap.

11. 11

    Toast the wrap in a clean skillet for 1–2 minutes on each side until the bread is warm.

12. 12

    Brush or coat the outside of the wrap with the prepared shawarma glaze and continue to cook in the skillet until the exterior is golden, crispy, and glazed.

13. 13

    Serve the wraps warm with additional Toom garlic sauce and French fries on the side.

Notes

Marinating the chicken overnight provides the best flavor. Ensure the tomatoes are seeded before dicing to prevent the wrap from becoming soggy. The 'Toom' garlic dip is a traditional Lebanese garlic sauce (toum).

Nutrition per serving

• main
• shawarma
• chicken
• Middle Eastern
• dinner
• wrap
• crispy
• grilled