Crispy Chicken Shawarma

Ingredients

• For the chicken — 2 lb boneless chicken thighs, cut into pieces
• For the chicken — Salt to taste
• For the chicken — 1 tsp black pepper
• For the chicken — 1/2 tsp red chili powder
• For the chicken — 1 tbsp smoked paprika powder
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp cumin powder
• For the chicken — 1/2 tsp coriander powder
• For the chicken — 1/2 tsp turmeric powder
• For the chicken — 1 tsp onion powder
• For the chicken — 1 tbsp lemon juice
• For the chicken — 2 tbsp Toom garlic dip
• For the chicken — 1 tsp red pepper paste
• For the chicken — 1 tbsp tomato paste
• For the chicken — 2 tbsp oil (for marinating) + more for cooking the chicken
• For the shawarma glaze — 1/2 cup oil
• For the shawarma glaze — 1 tbsp red pepper paste or tomato paste
• For the shawarma glaze — 1 tbsp sumac
• For the shawarma glaze — Pinch of salt
• For the shawarma glaze — 2 tbsp pomegranate molasses
• For the sumac onion — 1 red onion, thinly sliced
• For the sumac onion — Squeeze of lemon juice
• For the sumac onion — 1 tsp sumac
• For the sumac onion — 1 tbsp parsley, freshly chopped
• For the sumac onion — Salt to taste
• For the sumac onion — 1 tbsp oil

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.
2. Add lemon juice, Toom garlic dip, red pepper paste, tomato paste, oil. Mix well until the chicken is fully coated. Cover and marinate for at least 2 hours, or overnight.
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 skillet over medium high heat. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.
6. Assemble the Shawarma: Take the pita wrap. Spread Toom garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.
7. 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.
8. Serve warm with more Toom garlic sauce and fries.