Crispy Chicken Shawarma
Crispy Chicken Shawarma
Ingredients
For the Chicken Marinade
- 2 pounds boneless chicken thighs, cut into pieces
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 2 tablespoons toom garlic dip
- 1 teaspoon red pepper paste
- 1 tablespoon tomato paste
- 2 tablespoons oil, plus more for cooking the chicken
For the Shawarma Glaze
- 1/2 cup oil
- 1 tablespoon red pepper paste or tomato paste
- 1 tablespoon sumac
- 1 pinch salt
- 2 tablespoons pomegranate molasses
For the Sumac Onion
- 1 red onion, thinly sliced
- 1 squeeze lemon juice
- 1 teaspoon sumac
- 1 tablespoon parsley, freshly chopped
- 1 teaspoon salt, to taste
- 1 tablespoon oil
To Assemble
- 6 thin pita bread
- 1 cup tomato, seeded and diced
- 1 serving french fries
- 8 ounces toom garlic dip
Instructions
- 1
In a large bowl, combine the chicken pieces with salt, black pepper, red chili powder, smoked paprika powder, garlic powder, cumin powder, coriander powder, turmeric powder, and onion powder. Add lemon juice, 2 tablespoons of toom garlic dip, red pepper paste, tomato paste, and 2 tablespoons of oil. Mix thoroughly until the chicken is fully coated.
⏱️ 10 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 shawarma glaze. In a small bowl, combine 1/2 cup oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses. Mix well and set aside.
⏱️ 5 min
- 4
Prepare the sumac onions. In a separate bowl, combine the thinly sliced red onion, a squeeze of lemon juice, sumac, freshly chopped parsley, salt (to taste), and 1 tablespoon of oil. Toss well until all ingredients are combined, then set aside.
⏱️ 10 min
- 5
Heat additional oil (as needed) in a large skillet over medium-high heat. Add the marinated chicken in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes per batch, turning occasionally, until the chicken is fully cooked through, golden brown, and slightly charred.
⏱️ 20 min
- 6
To assemble the shawarma, take one piece of thin pita bread. Spread a generous layer of Toom garlic dip onto it. Layer with a portion of the cooked chicken, a handful of french fries, some of the prepared sumac onions, and diced tomatoes.
⏱️ 5 min
- 7
Roll the pita tightly into a wrap. Place the rolled pita in a clean skillet (or the same skillet after wiping it clean) over medium heat and toast for 1-2 minutes on each side until lightly browned and warmed through.
⏱️ 3 min
- 8
Brush the toasted wrap with the prepared shawarma glaze. Continue to cook in the skillet, flipping as needed, for another 1-2 minutes until the wrap is golden and crispy. Repeat for the remaining wraps.
⏱️ 7 min
- 9
Serve the crispy chicken shawarma wraps warm, with additional Toom garlic sauce and French fries on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Shawarma
For the Chicken Marinade
- 2 pounds boneless chicken thighs, cut into pieces
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 2 tablespoons toom garlic dip
- 1 teaspoon red pepper paste
- 1 tablespoon tomato paste
- 2 tablespoons oil, plus more for cooking the chicken
For the Shawarma Glaze
- 1/2 cup oil
- 1 tablespoon red pepper paste or tomato paste
- 1 tablespoon sumac
- 1 pinch salt
- 2 tablespoons pomegranate molasses
For the Sumac Onion
- 1 red onion, thinly sliced
- 1 squeeze lemon juice
- 1 teaspoon sumac
- 1 tablespoon parsley, freshly chopped
- 1 teaspoon salt, to taste
- 1 tablespoon oil
To Assemble
- 6 thin pita bread
- 1 cup tomato, seeded and diced
- 1 serving french fries
- 8 ounces toom garlic dip
Instructions
- 1
In a large bowl, combine the chicken pieces with salt, black pepper, red chili powder, smoked paprika powder, garlic powder, cumin powder, coriander powder, turmeric powder, and onion powder. Add lemon juice, 2 tablespoons of toom garlic dip, red pepper paste, tomato paste, and 2 tablespoons of oil. Mix thoroughly until the chicken is fully coated.
⏱️ 10 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 shawarma glaze. In a small bowl, combine 1/2 cup oil, red pepper paste or tomato paste, sumac, a pinch of salt, and pomegranate molasses. Mix well and set aside.
⏱️ 5 min - 4
Prepare the sumac onions. In a separate bowl, combine the thinly sliced red onion, a squeeze of lemon juice, sumac, freshly chopped parsley, salt (to taste), and 1 tablespoon of oil. Toss well until all ingredients are combined, then set aside.
⏱️ 10 min - 5
Heat additional oil (as needed) in a large skillet over medium-high heat. Add the marinated chicken in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes per batch, turning occasionally, until the chicken is fully cooked through, golden brown, and slightly charred.
⏱️ 20 min - 6
To assemble the shawarma, take one piece of thin pita bread. Spread a generous layer of Toom garlic dip onto it. Layer with a portion of the cooked chicken, a handful of french fries, some of the prepared sumac onions, and diced tomatoes.
⏱️ 5 min - 7
Roll the pita tightly into a wrap. Place the rolled pita in a clean skillet (or the same skillet after wiping it clean) over medium heat and toast for 1-2 minutes on each side until lightly browned and warmed through.
⏱️ 3 min - 8
Brush the toasted wrap with the prepared shawarma glaze. Continue to cook in the skillet, flipping as needed, for another 1-2 minutes until the wrap is golden and crispy. Repeat for the remaining wraps.
⏱️ 7 min - 9
Serve the crispy chicken shawarma wraps warm, with additional Toom garlic sauce and French fries on the side for dipping.