Crispy Chicken Shawarma

Ingredients

• 2 lb boneless chicken thighs (Cut into pieces)
• salt (For chicken, 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 (For chicken marinade)
• 2 tbsp garlic dip (Toom brand)
• 1 tsp red pepper paste (For chicken marinade)
• 1 tbsp tomato paste (For chicken marinade)
• 2 tbsp oil (For marinating chicken)
• oil (More for cooking the chicken)
• 0.5 cup oil (For shawarma glaze)
• 1 tbsp red pepper paste (For glaze; tomato paste may be used instead)
• 1 tbsp sumac (For glaze)
• salt (Pinch, for glaze)
• 2 tbsp pomegranate molasses (For glaze)
• 1 red onion (Thinly sliced)
• lemon juice (A squeeze, for sumac onions)
• 1 tsp sumac (For sumac onions)
• 1 tbsp parsley (Freshly chopped)
• salt (For sumac onions, to taste)
• 1 tbsp oil (For sumac onions)
• 6 thin pita bread (For assembling wraps)
• 1 cup tomato (Seeded and diced)
• French fries (Amount not specified; for filling and serving)
• 8 oz garlic dip (Toom brand; for assembly and serving)

Steps

1. 1

   Combine the chicken pieces in a bowl with the salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, turmeric, and onion powder.

2. 2

   Add the lemon juice, 2 tablespoons 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 chicken and marinate for at least 2 hours, or overnight.

4. 4

   Mix the glaze ingredients—oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses—in a small bowl. Set aside.

5. 5

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

6. 6

   Heat oil in a skillet over medium-high heat.

7. 7

   Add the marinated chicken in batches and cook for about 8–10 minutes per batch, until fully cooked and slightly charred.

8. 8

   To assemble each shawarma, take a thin pita and spread it with garlic sauce. Add chicken, French fries, sumac onions, additional fries as listed, and diced tomatoes.

9. 9

   Roll the pita tightly into a wrap.

10. 10

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

11. 11

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

12. 12

    Serve warm with more garlic sauce and French fries.

Notes

The amount of French fries and the additional cooking oil are not specified in the source. The method lists fries twice during assembly; this was preserved as written. Marinating time may be overnight.

Nutrition per serving

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