Crispy chicken shawarma 🌯
Ingredients
For the chicken:
2 lb boneless chicken thighs, cut into pieces
Salt to taste
1 tsp black pepper
1/2 tsp red chili powder
1 tbsp smoked paprika powder
1 tbsp garlic powder
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp onion powder
1 tablespoon lemon juice
2 tbsp whole milk greek yogurt
1 tsp red pepper paste
1 tbsp tomato paste
2 tbsp oil ( for marinating ) + more for cooking the chicken
For the garlic sauce:
1/2 cup mayonnaise
3 tbsp sour cream
1 tbsp lemon juice
2 cloves fresh garlic, minced
Salt to taste
1 tbsp olive oil
For the shawarma glaze:
1/2 cup oil
1 tbsp red pepper paste or tomato paste
1 tbsp sumac
Pinch of salt
2 tbsp pomegranate molasses
For the sumac onion:
1 red onion, thinly sliced
Squeeze of lemon juice
1 tsp sumac
1 tbsp parsley, freshly chopped
Salt to taste
1 tbsp oil
To assemble
6 thin pita bread
1 cup tomato, seeded and diced
French fries
Method:
Marinade the chicken: In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder. Add lemon juice, Greek yogurt, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use.
For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
Heat oil In skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.
Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.�Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm.
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