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Crispy chicken Shawarma🌯



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 with more garlic sauce and fries.

49 Comments

  1. @Iramsfoodstory

    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 with more garlic sauce and fries.

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  22. @shkarkarwan

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  30. @OneTerm

    Romans 5:5
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  45. @X3M0NMC

    You should add a trapdoor observer thing for dropping dripstone cuz when you place dirpstone on trapdoors and open trapdoor it still falls

  47. @radwa4045

    If you want to slice your chicken very thinly you can wrap marinated chicken breasts in a plastic wrap then pop it in the freezer after that you'll be able to make even thin slices to mimic the shawarma's cut

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