Crispy Chicken Shawarma
Juicy, spice-marinated chicken wrapped in crispy toasted pita with garlic sauce, sumac onions, and fresh tomatoes.
Equipment
Ingredients
Chicken
boneless chicken thighs (cut into pieces)
900 g
salt
1 tsp
black pepper
1 tsp
red chili powder
0.5 tsp
smoked paprika powder
1 tbsp
garlic powder
1 tbsp
cumin powder
1 tsp
coriander powder
0.5 tsp
turmeric powder
0.5 tsp
onion powder
1 tsp
lemon juice
1 tbsp
whole milk Greek yogurt
2 tbsp
red pepper paste
1 tsp
tomato paste
1 tbsp
oil
2 tbsp
Garlic Sauce
mayonnaise
120 ml
sour cream
3 tbsp
lemon juice
1 tbsp
fresh garlic (minced)
2 clove
salt
0.5 tsp
olive oil
1 tbsp
Shawarma Glaze
oil
120 ml
red pepper paste
1 tbsp
sumac
1 tbsp
salt
1 pinch
pomegranate molasses
2 tbsp
Sumac Onions
red onion (thinly sliced)
1 piece
lemon juice
1 squeeze
sumac
1 tsp
fresh parsley (chopped)
1 tbsp
salt
0.5 tsp
oil
1 tbsp
Assembly
thin pita bread
6 piece
tomato (seeded, diced)
1 cup
French fries
200 g
Instructions
Marinate the Chicken
Combine chicken with all spices, lemon juice, Greek yogurt, red pepper paste, tomato paste, and oil in a bowl. Mix until fully coated.
Make Garlic Sauce
Whisk together mayonnaise, sour cream, lemon juice, minced garlic, olive oil, and salt until smooth.
Make Shawarma Glaze
Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl.
Prepare Sumac Onions
Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well.
Cook the Chicken
Heat oil in skillet over medium-high heat. Cook marinated chicken in batches for 8–10 minutes until fully cooked and slightly charred.
Assemble Shawarma Wraps
Spread garlic sauce on pita, add chicken, fries, sumac onions, and diced tomatoes. Roll tightly.
Toast and Glaze Wraps
Toast wraps in skillet 1–2 minutes per side, then coat with glaze and cook until golden and crispy.
Original recipe
Storage
Best enjoyed fresh. Store components separately and assemble just before serving.
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