Crispy Chicken Shawarma

Method 8 steps

Slice the chicken thighs into very thin strips.

In a blender, combine the garlic cloves, hot pepper or tomato paste, yogurt, white vinegar or lemon juice, olive oil, and the shawarma spices (cumin, coriander, allspice, smoked paprika, cardamom, clove, MSG, ginger, cayenne pepper, and salt). Blend until smooth.

Pour the blended marinade over the sliced chicken thighs and mix well. Cover and let marinate, ideally overnight.

To make the red sauce, heat 1/4 cup oil in a small pan. Add the tomato paste, 1 tsp cayenne pepper, ketchup, water, and salt to taste. Mix into a smooth paste.

Place an empty sheet tray in the oven on a high broil for 10-15 minutes. Carefully remove the hot tray, add the beef tallow, and spread the marinated chicken into an even, thin layer. Return to the oven and broil on high.

Transfer the cooked chicken to a pan. To give it a smoky flavor, place a small piece of aluminum foil with a little oil in the center of the chicken. Carefully place a lit piece of natural charcoal into the oil and immediately cover with a lid to trap the smoke.

To assemble, carefully split open a large pita bread to use the inside. Spread a layer of toum, add a generous amount of the cooked chicken, and top with thinly sliced pickles and a drizzle of pomegranate molasses. Fold in the sides and roll it up tightly.

Place the assembled wraps seam-side down on a sheet tray coated with a bit of pan drippings. Brush the wraps generously with the prepared red sauce and toast them until crispy.

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Before you start

When broiling the chicken, ensure the meat is spread in a single layer without overlapping to prevent steaming and achieve proper browning.

The charcoal smoking step requires a tight-fitting lid; if smoke escapes, the chicken will lose its signature wood-fired flavor within seconds.

Monitor the wraps closely during the final toasting phase as the sugar in the red sauce and pomegranate molasses can burn quickly.

Apply the red sauce only right before the final toast to ensure the pita stays structurally sound and becomes crispy rather than soggy.

Swaps that work

Replace beef tallow with an equal amount of ghee to maintain the high smoke point while adding a rich, buttery finish.

Substitute hot pepper paste with an equal amount of tomato paste mixed with a pinch of red pepper flakes for less heat.

Swap pomegranate molasses with a mixture of one tablespoon honey and one teaspoon lemon juice for a similar sweet and tart balance.

Keeping it

For the best texture, eat these wraps immediately after the final toasting. If you must store leftovers, keep the cooked chicken and red sauce in separate airtight containers in the refrigerator for up to three days. Reheat the chicken in a dry skillet over medium heat until the edges crisp up again. Do not freeze the fully assembled wraps, as the yogurt-based toum and pickles will release moisture and ruin the bread.

Questions

Can I prepare the chicken components in advance?

You can marinate the chicken up to twenty-four hours ahead for deeper flavor. The red sauce can also be made three days in advance. However, do not assemble or toast the wraps until you are ready to eat, otherwise the pita will become soft and lose its crunch.

How spicy is the finished dish?

This recipe has a moderate to high heat level due to the cayenne pepper in both the marinade and the exterior red sauce. To reduce the heat, halve the amount of cayenne pepper and ensure you use standard tomato paste instead of the optional hot pepper paste.

Why did my chicken come out rubbery instead of crispy?

Rubbery chicken usually results from overcrowding the sheet tray or a tray that was not sufficiently preheated. The tray must be hot enough to sear the meat instantly. If the tray is cold or the meat is piled too high, the chicken will boil in its own juices.