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 tablespoon lemon juice
• For the chicken — 2 tbsp whole milk greek yogurt
• 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 garlic sauce — 1/2 cup mayonnaise
• For the garlic sauce — 3 tbsp sour cream
• For the garlic sauce — 1 tbsp lemon juice
• For the garlic sauce — 2 cloves fresh garlic, minced
• For the garlic sauce — Salt to taste
• For the garlic sauce — 1 tbsp olive oil
• 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

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, Greek yogurt, red pepper paste, tomato paste, oil.
3. Mix well until the chicken is fully coated.
4. Cover and marinate for at least 2 hours, or overnight.
5. Make sauce: In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth. Refrigerate until ready to use.
6. For the glaze : Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
7. For Sumac Onions: Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.
8. 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.
9. Assemble the Shawarma: Take the pita wrap.
10. Spread garlic sauce, add chicken, fries, sumac onions, fries and diced tomatoes.�Roll the pita tightly into a wrap.
11. Toast it in a skillet for 1–2 minutes on each side.
12. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm.