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Place the chicken thighs in a large mixing bowl. Add all the listed spices: salt, Kashmiri chili powder, smoked paprika, cumin, coriander powder, dried parsley, garlic powder, onion powder, nutmeg, allspice, and turmeric. Pour in the 4 tablespoons of oil.

Wearing gloves, thoroughly massage the seasonings and oil into the chicken, ensuring every piece is well coated. Cover the bowl and refrigerate to marinate for a minimum of 3 hours, or preferably overnight.

Preheat the oven to 450°F. Arrange the marinated chicken thighs in a single layer on a large baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets.

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C).

Carefully remove the chicken from the oven. Transfer the chicken to a cutting board and chop it into smaller, bite-sized pieces. Reserve the rendered chicken fat and juices from the baking sheet.

Lay out a large piece of saj bread on a clean surface. Spread a generous layer of garlic sauce down the center of the bread.

Add a portion of the chopped tomatoes and pickled Middle Eastern cucumbers on top of the garlic sauce. Pile a portion of the chopped cooked chicken onto the vegetables.

Add a handful of cooked french fries. Drizzle with pomegranate molasses to taste.

Tightly roll the bread from one end to the other, encasing all the fillings to form a long, cylindrical wrap. Repeat for the remaining shawarma wraps.

Roll each assembled shawarma wrap in the reserved chicken fat from the baking sheet, ensuring it's lightly coated. Heat a large pan or griddle over medium-high heat.

Place the fat-coated wrap into the hot pan. Grill the wrap on all sides for 1-2 minutes per side, or until it becomes golden brown and crispy.

Serve the finished crispy chicken shawarma whole or cut in half. Offer extra garlic sauce on the side for dipping.


Place the chicken thighs in a large mixing bowl. Add all the listed spices: salt, Kashmiri chili powder, smoked paprika, cumin, coriander powder, dried parsley, garlic powder, onion powder, nutmeg, allspice, and turmeric. Pour in the 4 tablespoons of oil.

Wearing gloves, thoroughly massage the seasonings and oil into the chicken, ensuring every piece is well coated. Cover the bowl and refrigerate to marinate for a minimum of 3 hours, or preferably overnight.

Preheat the oven to 450°F. Arrange the marinated chicken thighs in a single layer on a large baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets.

Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the skin is crispy and golden brown. The internal temperature should reach 165°F (74°C).

Carefully remove the chicken from the oven. Transfer the chicken to a cutting board and chop it into smaller, bite-sized pieces. Reserve the rendered chicken fat and juices from the baking sheet.

Lay out a large piece of saj bread on a clean surface. Spread a generous layer of garlic sauce down the center of the bread.

Add a portion of the chopped tomatoes and pickled Middle Eastern cucumbers on top of the garlic sauce. Pile a portion of the chopped cooked chicken onto the vegetables.

Add a handful of cooked french fries. Drizzle with pomegranate molasses to taste.

Tightly roll the bread from one end to the other, encasing all the fillings to form a long, cylindrical wrap. Repeat for the remaining shawarma wraps.

Roll each assembled shawarma wrap in the reserved chicken fat from the baking sheet, ensuring it's lightly coated. Heat a large pan or griddle over medium-high heat.

Place the fat-coated wrap into the hot pan. Grill the wrap on all sides for 1-2 minutes per side, or until it becomes golden brown and crispy.

Serve the finished crispy chicken shawarma whole or cut in half. Offer extra garlic sauce on the side for dipping.
