Chicken Shawarma
Chicken Shawarma
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup pomegranate molasses
- 1/2 cup Lebna, or Greek yogurt
- 2 tablespoons chicken shawarma seasoning
- 1 tablespoon hot pepper paste, or tomato paste
- 1 tablespoon sumac
- 1 tablespoon pickle juice
For the Garlic Sauce
- 1/2 cup Lebna
- 5 garlic, cloves, pressed or minced
- 1/4 cup mayonnaise
- 1/4 teaspoon salt, or to taste
For the Crust Paste
- 1 tablespoon hot pepper paste
- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
- 1 tablespoon avocado oil
For Assembly
- 1 tablespoon avocado oil, for cooking
- 4 flatbread, pita or large tortilla
- 1/2 cup pickles, sliced, for topping
- 1 teaspoon sumac, for topping
Instructions
- 1
In a large mixing bowl, combine the boneless, skinless chicken thighs, pomegranate molasses, Lebna (or Greek yogurt), chicken shawarma seasoning, hot pepper paste (or tomato paste), 1 tablespoon of sumac, and pickle juice. Mix thoroughly until the chicken is well coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min
- 3
While the chicken marinates, prepare the garlic sauce. In a small bowl, combine Lebna, pressed garlic cloves, mayonnaise, and salt. Mix well until smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min
- 4
In another small bowl, prepare the crust paste. Combine hot pepper paste, pomegranate molasses, 1 teaspoon of sumac, and 1 tablespoon of avocado oil. Mix until a smooth paste forms. Set aside.
⏱️ 5 min
- 5
Preheat your air fryer to 400°F. Arrange the marinated chicken thighs in a single layer in the air fryer basket. Cook for 10-15 minutes, flipping halfway through, until the chicken is cooked through and slightly charred.
⏱️ 15 min•🌡️ 400
- 6
While the chicken cooks, heat 1 tablespoon of avocado oil in a large pan over medium heat until it sizzles.
⏱️ 1 min
- 7
Once the chicken is cooked, remove it from the air fryer and set aside. Take some of the prepared crust paste and spread it around the hot pan to warm it up. Sprinkle a little bit of sumac into the pan with the crust paste.
⏱️ 2 min
- 8
Lay a flatbread on a clean surface. Spread a generous amount of the prepared garlic sauce over the flatbread. Arrange sliced pickles on top of the garlic sauce.
⏱️ 3 min
- 9
Place a generous amount of the cooked chicken on top of the pickles. Tightly roll the flatbread to form a wrap.
⏱️ 2 min
- 10
Place the rolled shawarma, seam-side down, into the hot pan with the crust paste. Using a brush, brush the warmed crust paste from the pan onto the top and sides of the rolled shawarma.
⏱️ 1 min
- 11
Flip the shawarma with tongs to cook and crisp all sides, about 1-2 minutes per side, until desired crispiness is achieved.
⏱️ 4 min
- 12
Remove the shawarma from the pan. Wrap the bottom portion of the shawarma in aluminum foil for easier handling. Top the exposed shawarma with additional garlic sauce and pickles, then sprinkle with more sumac for garnish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup pomegranate molasses
- 1/2 cup Lebna, or Greek yogurt
- 2 tablespoons chicken shawarma seasoning
- 1 tablespoon hot pepper paste, or tomato paste
- 1 tablespoon sumac
- 1 tablespoon pickle juice
For the Garlic Sauce
- 1/2 cup Lebna
- 5 garlic, cloves, pressed or minced
- 1/4 cup mayonnaise
- 1/4 teaspoon salt, or to taste
For the Crust Paste
- 1 tablespoon hot pepper paste
- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
- 1 tablespoon avocado oil
For Assembly
- 1 tablespoon avocado oil, for cooking
- 4 flatbread, pita or large tortilla
- 1/2 cup pickles, sliced, for topping
- 1 teaspoon sumac, for topping
Instructions
- 1
In a large mixing bowl, combine the boneless, skinless chicken thighs, pomegranate molasses, Lebna (or Greek yogurt), chicken shawarma seasoning, hot pepper paste (or tomato paste), 1 tablespoon of sumac, and pickle juice. Mix thoroughly until the chicken is well coated.
⏱️ 5 min - 2
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 120 min - 3
While the chicken marinates, prepare the garlic sauce. In a small bowl, combine Lebna, pressed garlic cloves, mayonnaise, and salt. Mix well until smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min - 4
In another small bowl, prepare the crust paste. Combine hot pepper paste, pomegranate molasses, 1 teaspoon of sumac, and 1 tablespoon of avocado oil. Mix until a smooth paste forms. Set aside.
⏱️ 5 min - 5
Preheat your air fryer to 400°F. Arrange the marinated chicken thighs in a single layer in the air fryer basket. Cook for 10-15 minutes, flipping halfway through, until the chicken is cooked through and slightly charred.
⏱️ 15 min•🌡️ 400 - 6
While the chicken cooks, heat 1 tablespoon of avocado oil in a large pan over medium heat until it sizzles.
⏱️ 1 min - 7
Once the chicken is cooked, remove it from the air fryer and set aside. Take some of the prepared crust paste and spread it around the hot pan to warm it up. Sprinkle a little bit of sumac into the pan with the crust paste.
⏱️ 2 min - 8
Lay a flatbread on a clean surface. Spread a generous amount of the prepared garlic sauce over the flatbread. Arrange sliced pickles on top of the garlic sauce.
⏱️ 3 min - 9
Place a generous amount of the cooked chicken on top of the pickles. Tightly roll the flatbread to form a wrap.
⏱️ 2 min - 10
Place the rolled shawarma, seam-side down, into the hot pan with the crust paste. Using a brush, brush the warmed crust paste from the pan onto the top and sides of the rolled shawarma.
⏱️ 1 min - 11
Flip the shawarma with tongs to cook and crisp all sides, about 1-2 minutes per side, until desired crispiness is achieved.
⏱️ 4 min - 12
Remove the shawarma from the pan. Wrap the bottom portion of the shawarma in aluminum foil for easier handling. Top the exposed shawarma with additional garlic sauce and pickles, then sprinkle with more sumac for garnish. Serve immediately.
⏱️ 2 min