Crispy Chicken Shawarma
Savor the irresistible crunch of our Chicken Shawarma, perfectly nestled in warm pita bread. Drizzled with creamy garlic sauce and topped with zesty sumac onions, this dish is a flavor-packed delight that will transport your taste buds straight to the streets of the Middle East. Get ready for a mouthwatering experience you won't forget!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
π Ingredients
Serves 4π₯¬Fresh Produce(10)
- 2 cloves fresh garlic, minced
- 1 tablespoon lemon juice (15 ml)
- 1 tbsp lemon juice (15 ml)
- Squeeze of lemon juice
- 1 red onion, thinly sliced
- 1 tbsp parsley, freshly chopped (15 ml)
- 2 tbsp pomegranate molasses (30 ml)
- 1 tsp red pepper paste (5 ml)
- 1 tbsp red pepper paste or tomato paste (15 ml)or tomato paste
- 1 cup tomato, seeded and diced (240 ml)
π₯©Meat & Seafood(1)
- 2 lb boneless chicken thighs, cut into pieces (907 g)
π₯Dairy & Eggs(2)
- 2 tbsp whole milk greek yogurt (30 ml)
- 3 tbsp sour cream (45 ml)
π«Pantry Staples(6)
- 2 tbsp oil ( for marinating ) + more for cooking the chicken (30 ml)
- 1/2 cup oil (120 ml)
- 1 tbsp oil (15 ml)
- 1 tbsp olive oil (15 ml)
- 6 thin pita bread
- 1 tbsp tomato paste (15 ml)
π§Spices & Seasonings(12)
- 1 tsp black pepper (5 ml)
- 1/2 tsp coriander powder (2.5 ml)
- 1 tsp cumin powder (5 ml)
- 1 tbsp garlic powder (15 ml)
- 1 tsp onion powder (5 ml)
- 1/2 tsp red chili powder (2.5 ml)
- Salt to taste
- Pinch of salt
- 1 tbsp smoked paprika powder (15 ml)
- 1 tbsp sumac (15 ml)
- 1 tsp sumac (5 ml)
- 1/2 tsp turmeric powder (2.5 ml)
π―Sauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
π¦Other(1)
- French fries
π¨βπ³ Instructions
- 1
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, and oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
- 2
Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use.
- 3
For the glaze: Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
- 4
For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
- 5
Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook in batches for about 8β10 minutes until fully cooked and slightly charred.
- 6
Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, and diced tomatoes. Roll the pita tightly into a wrap. Toast it in a skillet for 1β2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until itβs golden and crispy, serve warm.
π‘ Pro Tips
- βMarinate chicken for 8-24 hours because yogurt's lactic acid breaks down proteins while maintaining moisture, with optimal tenderization occurring after 8 hours.timing8-24 hours
- βCook chicken at 375-400Β°F internal skillet temperature to achieve the Maillard reaction for proper charring while preventing moisture loss from overcooking.technique375-400Β°F
- βUse Greek yogurt with 10% fat content minimum in marinade because higher fat content creates better protein coating and prevents acid from over-tenderizing the meat.ingredient10% fat minimum
- βToast the assembled wrap for exactly 90 seconds per side at medium heat to crisp the exterior without steaming the filling from trapped moisture.timing90 seconds per side
- βApply shawarma glaze only after initial toasting because pomegranate molasses contains 65% sugars that will burn if exposed to heat too long.technique65% sugar content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Chicken Shawarma
Savor the irresistible crunch of our Chicken Shawarma, perfectly nestled in warm pita bread. Drizzled with creamy garlic sauce and topped with zesty sumac onions, this dish is a flavor-packed delight that will transport your taste buds straight to the streets of the Middle East. Get ready for a mouthwatering experience you won't forget!
π Ingredients
Serves 4π₯¬Fresh Produce(10)
- 2 cloves fresh garlic, minced
- 1 tablespoon lemon juice (15 ml)
- 1 tbsp lemon juice (15 ml)
- Squeeze of lemon juice
- 1 red onion, thinly sliced
- 1 tbsp parsley, freshly chopped (15 ml)
- 2 tbsp pomegranate molasses (30 ml)
- 1 tsp red pepper paste (5 ml)
- 1 tbsp red pepper paste or tomato paste (15 ml)or tomato paste
- 1 cup tomato, seeded and diced (240 ml)
π₯©Meat & Seafood(1)
- 2 lb boneless chicken thighs, cut into pieces (907 g)
π₯Dairy & Eggs(2)
- 2 tbsp whole milk greek yogurt (30 ml)
- 3 tbsp sour cream (45 ml)
π«Pantry Staples(6)
- 2 tbsp oil ( for marinating ) + more for cooking the chicken (30 ml)
- 1/2 cup oil (120 ml)
- 1 tbsp oil (15 ml)
- 1 tbsp olive oil (15 ml)
- 6 thin pita bread
- 1 tbsp tomato paste (15 ml)
π§Spices & Seasonings(12)
- 1 tsp black pepper (5 ml)
- 1/2 tsp coriander powder (2.5 ml)
- 1 tsp cumin powder (5 ml)
- 1 tbsp garlic powder (15 ml)
- 1 tsp onion powder (5 ml)
- 1/2 tsp red chili powder (2.5 ml)
- Salt to taste
- Pinch of salt
- 1 tbsp smoked paprika powder (15 ml)
- 1 tbsp sumac (15 ml)
- 1 tsp sumac (5 ml)
- 1/2 tsp turmeric powder (2.5 ml)
π―Sauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
π¦Other(1)
- French fries
π¨βπ³ Instructions
- 1
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, and oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
- 2
Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use.
- 3
For the glaze: Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
- 4
For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
- 5
Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook in batches for about 8β10 minutes until fully cooked and slightly charred.
- 6
Assemble the Shawarma: Take the pita wrap. Spread garlic sauce, add chicken, fries, sumac onions, and diced tomatoes. Roll the pita tightly into a wrap. Toast it in a skillet for 1β2 minutes on each side. Then, coat the wrap with shawarma glaze and cook until itβs golden and crispy, serve warm.
π‘ Pro Tips
- βMarinate chicken for 8-24 hours because yogurt's lactic acid breaks down proteins while maintaining moisture, with optimal tenderization occurring after 8 hours.timing8-24 hours
- βCook chicken at 375-400Β°F internal skillet temperature to achieve the Maillard reaction for proper charring while preventing moisture loss from overcooking.technique375-400Β°F
- βUse Greek yogurt with 10% fat content minimum in marinade because higher fat content creates better protein coating and prevents acid from over-tenderizing the meat.ingredient10% fat minimum
- βToast the assembled wrap for exactly 90 seconds per side at medium heat to crisp the exterior without steaming the filling from trapped moisture.timing90 seconds per side
- βApply shawarma glaze only after initial toasting because pomegranate molasses contains 65% sugars that will burn if exposed to heat too long.technique65% sugar content