Crispy Chicken Shawarma
Crispy Chicken Shawarma
Ingredients
For the Chicken
- 20 chicken thighs, skin on
- 2 tablespoons salt
- 1 1/2 tablespoons Kashmiri chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 2 tablespoons dried parsley
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1/4 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon turmeric
- 4 tablespoons oil
For the Shawarma Wrap
- 4 saj bread, large, thin flatbreads
- 1/2 cup garlic sauce, white, creamy sauce, plus more for serving
- 1 cup tomatoes, chopped
- 1/2 cup Middle Eastern cucumber pickles, chopped
- 2 cups french fries, cooked
- 2 tablespoons pomegranate molasses, as needed for drizzling
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min•🌡️ 450
- 4
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).
⏱️ 30 min•🌡️ 450
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
Add a handful of cooked french fries. Drizzle with pomegranate molasses to taste.
⏱️ 2 min
- 9
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.
⏱️ 4 min
- 10
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.
⏱️ 2 min
- 11
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.
⏱️ 8 min
- 12
Serve the finished crispy chicken shawarma whole or cut in half. Offer extra garlic sauce on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Shawarma
Ingredients
For the Chicken
- 20 chicken thighs, skin on
- 2 tablespoons salt
- 1 1/2 tablespoons Kashmiri chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 2 tablespoons dried parsley
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1/4 teaspoon nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon turmeric
- 4 tablespoons oil
For the Shawarma Wrap
- 4 saj bread, large, thin flatbreads
- 1/2 cup garlic sauce, white, creamy sauce, plus more for serving
- 1 cup tomatoes, chopped
- 1/2 cup Middle Eastern cucumber pickles, chopped
- 2 cups french fries, cooked
- 2 tablespoons pomegranate molasses, as needed for drizzling
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min•🌡️ 450 - 4
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).
⏱️ 30 min•🌡️ 450 - 5
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.
⏱️ 10 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
Add a handful of cooked french fries. Drizzle with pomegranate molasses to taste.
⏱️ 2 min - 9
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.
⏱️ 4 min - 10
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.
⏱️ 2 min - 11
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.
⏱️ 8 min - 12
Serve the finished crispy chicken shawarma whole or cut in half. Offer extra garlic sauce on the side for dipping.
⏱️ 2 min