Crispy Chicken Shawarma

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 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 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 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 (Amount not specified; for filling and serving)
• 8 oz Toom garlic dip (For assembly and serving)

Steps

1. 1

   In a bowl, combine the chicken pieces 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 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 chicken and marinate for at least 2 hours, or overnight.

4. 4

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

5. 5

   For the sumac onions, combine the thinly sliced red onion, a squeeze of lemon juice, sumac, 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 in batches and cook for about 8–10 minutes, until fully cooked and slightly charred.

8. 8

   To assemble each shawarma, spread Toom garlic sauce over a pita. Add chicken, French fries, sumac onions, additional fries as listed in the source, 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 cook until golden and crispy.

12. 12

    Serve warm with more Toom garlic sauce and French fries.

Notes

The source does not specify the amount of French fries or the quantity of additional oil used to cook the chicken. It also repeats fries in the assembly instructions; this was preserved as written. The source does not provide a specific chicken internal temperature.

Nutrition per serving

• main
• shawarma
• Middle Eastern
• chicken
• wrap
• skillet
• crispy
• high-protein