Crispy Chicken Shawerma
Crispy Chicken Shawerma
Ingredients
For the Chicken Marinade
- 4 breasts chicken, cut into strips
- 1 tablespoon yogurt
- 2 tablespoons lemon juice
- 1 tablespoon shawerma spices
- 1/2 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1 tablespoon sweet red pepper paste
- 1 tablespoon hot red pepper paste
For the Glaze
- 1 teaspoon olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon sumac
- 1/2 teaspoon red pepper paste
For Assembly
- 4 pieces saj bread, or shami bread/pita bread
- 1/2 cup homemade toum, (garlic sauce)
- 1/2 cup pickled cucumbers, sliced
For Cooking
- 1 teaspoon oil, for the pan
Instructions
- 1
In a mixing bowl, combine the chicken strips with the yogurt, lemon juice, shawarma spices, smoked paprika, minced garlic cloves, sweet red pepper paste, and hot red pepper paste. Mix all the ingredients thoroughly until the chicken is well coated.
⏱️ 5 min
- 2
In a small bowl, add the olive oil, pomegranate molasses, sumac, and red pepper paste. Mix these ingredients well until they form a consistent glaze.
⏱️ 3 min
- 3
Heat a large pan over medium-high heat with a drop of oil. Add the marinated chicken to the hot pan. Cook the chicken, stirring occasionally with a spatula, until cooked through and some browned, crispy bits appear.
⏱️ 10 min
- 4
To assemble using Saj bread: Take a piece of Saj bread. Fold the edges inwards before adding fillings to prevent tearing when rolling. Spread a layer of homemade Toum on the bread. Place a generous amount of the cooked chicken on top of the Toum. Add pickled cucumbers. Roll the bread tightly to form a wrap. If using Shami bread/Pita bread: Take Shami bread and carefully separate it into two layers. Place the two layers slightly overlapping to create a larger surface for more filling. Spread a layer of homemade Toum. Add the cooked chicken and pickled cucumbers. Roll the bread tightly.
⏱️ 7 min
- 5
Place the assembled shawerma wraps in a hot pan (you can use the same pan the chicken cooked in, wiped clean if needed), ensuring the seam of the wrap is facing down to seal it. Using a brush, apply the prepared glaze generously over the top side of the shawerma. Flip the shawerma to the other side and brush the second side with the glaze. Continue grilling, flipping as needed, until both sides are crispy and beautifully browned. Monitor closely as they cook quickly.
⏱️ 10 min
- 6
Wrap the hot, crispy shawerma in parchment paper or foil for serving. For the "perfect bite," add a dollop of Toum and a small pickled cucumber on top of the open end of the shawerma.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Shawerma
For the Chicken Marinade
- 4 breasts chicken, cut into strips
- 1 tablespoon yogurt
- 2 tablespoons lemon juice
- 1 tablespoon shawerma spices
- 1/2 teaspoon smoked paprika
- 3 garlic cloves, minced
- 1 tablespoon sweet red pepper paste
- 1 tablespoon hot red pepper paste
For the Glaze
- 1 teaspoon olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon sumac
- 1/2 teaspoon red pepper paste
For Assembly
- 4 pieces saj bread, or shami bread/pita bread
- 1/2 cup homemade toum, (garlic sauce)
- 1/2 cup pickled cucumbers, sliced
For Cooking
- 1 teaspoon oil, for the pan
Instructions
- 1
In a mixing bowl, combine the chicken strips with the yogurt, lemon juice, shawarma spices, smoked paprika, minced garlic cloves, sweet red pepper paste, and hot red pepper paste. Mix all the ingredients thoroughly until the chicken is well coated.
⏱️ 5 min - 2
In a small bowl, add the olive oil, pomegranate molasses, sumac, and red pepper paste. Mix these ingredients well until they form a consistent glaze.
⏱️ 3 min - 3
Heat a large pan over medium-high heat with a drop of oil. Add the marinated chicken to the hot pan. Cook the chicken, stirring occasionally with a spatula, until cooked through and some browned, crispy bits appear.
⏱️ 10 min - 4
To assemble using Saj bread: Take a piece of Saj bread. Fold the edges inwards before adding fillings to prevent tearing when rolling. Spread a layer of homemade Toum on the bread. Place a generous amount of the cooked chicken on top of the Toum. Add pickled cucumbers. Roll the bread tightly to form a wrap. If using Shami bread/Pita bread: Take Shami bread and carefully separate it into two layers. Place the two layers slightly overlapping to create a larger surface for more filling. Spread a layer of homemade Toum. Add the cooked chicken and pickled cucumbers. Roll the bread tightly.
⏱️ 7 min - 5
Place the assembled shawerma wraps in a hot pan (you can use the same pan the chicken cooked in, wiped clean if needed), ensuring the seam of the wrap is facing down to seal it. Using a brush, apply the prepared glaze generously over the top side of the shawerma. Flip the shawerma to the other side and brush the second side with the glaze. Continue grilling, flipping as needed, until both sides are crispy and beautifully browned. Monitor closely as they cook quickly.
⏱️ 10 min - 6
Wrap the hot, crispy shawerma in parchment paper or foil for serving. For the "perfect bite," add a dollop of Toum and a small pickled cucumber on top of the open end of the shawerma.
⏱️ 5 min