Crispiest Homemade Shawarma Wrap
Equipment
Ingredients
Shawarma Seasoning
cumin
2 tsp
coriander
2 tsp
paprika
1 tsp
turmeric
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
allspice
0.5 tsp
black pepper
0.5 tsp
cayenne
0.25 tsp
salt
1 tsp
Chicken Marinade
chicken breast (chopped)
475 g
Greek yogurt
80 g
olive oil
2 tbsp
lemon (juiced)
0.5 piece
pomegranate molasses
1 tbsp
Sumac Tomato Onion Salad
red onion (thinly sliced)
1 piece
tomato (diced)
1 piece
sumac
3 tbsp
lemon (juiced)
1 tbsp
olive oil
1.5 tbsp
salt
0.75 tsp
Wrap Assembly
pita bread
1 piece
garlic toum
2 tbsp
sweet potato (fried)
150 g
pickles
4 piece
pickled turnips
4 piece
sun-dried tomato paste
2 tbsp
Instructions
Prepare shawarma seasoning
Mix all the spices together to create the aromatic shawarma seasoning blend.
Marinate the chicken
Combine chicken pieces with yogurt, olive oil, shawarma seasoning, lemon juice, and pomegranate molasses for maximum flavor.
Prepare sumac salad
Thinly slice red onion and dice tomato, then toss with sumac, lemon juice, olive oil, and salt for a tangy refreshing salad.
Cook the chicken
Broil the marinated chicken at 230°C until charred on the outside and juicy inside.
Assemble the wrap
Spread garlic toum on pita, add chicken, sumac salad, sweet potato fries, pickles, and turnips.
Pan-crisp the wrap
Roll the wrap tightly and crisp both sides in a hot pan for extra crunch.
Apply crispy coating
Mix sun-dried tomato paste with water and coat the wrap for ultimate crispy finish and color.
Final crisp
Pan-fry the coated wrap again to achieve the signature crispy exterior.
Original recipe
Storage
Best enjoyed fresh. Chicken can be stored separately and reheated before assembling new wraps.
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