Crispy Chicken Shawarma
Crispy Chicken Shawarma
Ingredients
For the Chicken
- 2 pounds boneless chicken thighs, cut into pieces
- to taste salt
- 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 whole milk Greek yogurt
- 1 teaspoon red pepper paste
- 1 tablespoon tomato paste
- 2 tablespoons oil, for marinating, plus more for cooking
For the Garlic Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lemon juice
- 2 cloves fresh garlic, minced
- to taste salt
- 1 tablespoon olive oil
For the Shawarma Glaze
- 1/2 cup oil
- 1 tablespoon red pepper paste or tomato paste
- 1 tablespoon sumac
- pinch salt
- 2 tablespoons pomegranate molasses
For the Sumac Onion
- 1 red onion, thinly sliced
- squeeze lemon juice
- 1 teaspoon sumac
- 1 tablespoon parsley, freshly chopped
- to taste salt
- 1 tablespoon oil
To Assemble
- 6 thin pita bread
- 1 cup tomato, seeded and diced
- as needed French fries, cooked
Instructions
- 1
In a large bowl, combine the cut boneless chicken thighs with salt, black pepper, red chili powder, smoked paprika powder, garlic powder, cumin powder, coriander powder, turmeric powder, and onion powder. Add the lemon juice, whole milk Greek yogurt, red pepper paste, tomato paste, and 2 tablespoons of oil. Mix thoroughly until the chicken pieces are fully coated with the marinade.
⏱️ 10 min
- 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 3
While the chicken marinates, prepare the garlic sauce. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, minced fresh garlic, 1 tablespoon of olive oil, and salt to taste until the mixture is smooth and well combined. Cover and refrigerate until ready to use.
⏱️ 5 min
- 4
For the shawarma glaze, combine 1/2 cup of oil, red pepper paste (or tomato paste), sumac, a pinch of salt, and pomegranate molasses in a small bowl. Stir well to create a uniform glaze. Set aside.
⏱️ 5 min
- 5
Prepare the sumac onions by combining the thinly sliced red onion, a squeeze of lemon juice, sumac, freshly chopped parsley, salt to taste, and 1 tablespoon of oil in a bowl. Toss everything together until the onions are evenly coated. Set aside.
⏱️ 10 min
- 6
Heat additional oil (beyond the marinating oil) in a large skillet over medium-high heat. Once hot, add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook each batch for about 8-10 minutes, flipping occasionally, until the chicken is fully cooked through and has developed a slight char and crispy edges. Remove cooked chicken and set aside.
⏱️ 20 min
- 7
To assemble the shawarma, lay out a thin pita bread. Spread a generous amount of the prepared garlic sauce over the pita. Layer with a portion of the cooked chicken, some French fries, a spoonful of the sumac onions, more French fries, and some of the diced tomatoes.
⏱️ 5 min
- 8
Roll the pita tightly into a wrap. Place the rolled pita in a clean skillet (or the same skillet used for chicken, wiped clean) over medium heat and toast for 1-2 minutes on each side until lightly golden.
⏱️ 2 min
- 9
Brush the toasted wrap generously with the prepared shawarma glaze. Continue to cook in the skillet for another 1-2 minutes per side, or until the wrap is golden brown and crispy. Repeat for the remaining shawarmas. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Shawarma
For the Chicken
- 2 pounds boneless chicken thighs, cut into pieces
- to taste salt
- 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 whole milk Greek yogurt
- 1 teaspoon red pepper paste
- 1 tablespoon tomato paste
- 2 tablespoons oil, for marinating, plus more for cooking
For the Garlic Sauce
- 1/2 cup mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon lemon juice
- 2 cloves fresh garlic, minced
- to taste salt
- 1 tablespoon olive oil
For the Shawarma Glaze
- 1/2 cup oil
- 1 tablespoon red pepper paste or tomato paste
- 1 tablespoon sumac
- pinch salt
- 2 tablespoons pomegranate molasses
For the Sumac Onion
- 1 red onion, thinly sliced
- squeeze lemon juice
- 1 teaspoon sumac
- 1 tablespoon parsley, freshly chopped
- to taste salt
- 1 tablespoon oil
To Assemble
- 6 thin pita bread
- 1 cup tomato, seeded and diced
- as needed French fries, cooked
Instructions
- 1
In a large bowl, combine the cut boneless chicken thighs with salt, black pepper, red chili powder, smoked paprika powder, garlic powder, cumin powder, coriander powder, turmeric powder, and onion powder. Add the lemon juice, whole milk Greek yogurt, red pepper paste, tomato paste, and 2 tablespoons of oil. Mix thoroughly until the chicken pieces are fully coated with the marinade.
⏱️ 10 min - 2
Cover the bowl and refrigerate the marinated chicken for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 3
While the chicken marinates, prepare the garlic sauce. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, minced fresh garlic, 1 tablespoon of olive oil, and salt to taste until the mixture is smooth and well combined. Cover and refrigerate until ready to use.
⏱️ 5 min - 4
For the shawarma glaze, combine 1/2 cup of oil, red pepper paste (or tomato paste), sumac, a pinch of salt, and pomegranate molasses in a small bowl. Stir well to create a uniform glaze. Set aside.
⏱️ 5 min - 5
Prepare the sumac onions by combining the thinly sliced red onion, a squeeze of lemon juice, sumac, freshly chopped parsley, salt to taste, and 1 tablespoon of oil in a bowl. Toss everything together until the onions are evenly coated. Set aside.
⏱️ 10 min - 6
Heat additional oil (beyond the marinating oil) in a large skillet over medium-high heat. Once hot, add the marinated chicken in batches, ensuring not to overcrowd the pan. Cook each batch for about 8-10 minutes, flipping occasionally, until the chicken is fully cooked through and has developed a slight char and crispy edges. Remove cooked chicken and set aside.
⏱️ 20 min - 7
To assemble the shawarma, lay out a thin pita bread. Spread a generous amount of the prepared garlic sauce over the pita. Layer with a portion of the cooked chicken, some French fries, a spoonful of the sumac onions, more French fries, and some of the diced tomatoes.
⏱️ 5 min - 8
Roll the pita tightly into a wrap. Place the rolled pita in a clean skillet (or the same skillet used for chicken, wiped clean) over medium heat and toast for 1-2 minutes on each side until lightly golden.
⏱️ 2 min - 9
Brush the toasted wrap generously with the prepared shawarma glaze. Continue to cook in the skillet for another 1-2 minutes per side, or until the wrap is golden brown and crispy. Repeat for the remaining shawarmas. Serve warm.
⏱️ 3 min