Crispy Shawarma
Serves 1
Directions
- 1Place boneless, skinless chicken thighs on a cutting board, then pat them dry or flatten them if desired.
- 2Place boneless, skinless chicken thighs on a cutting board, then pat them dry or flatten them if desired.
- 3Place boneless, skinless chicken thighs on a cutting board, then pat them dry or flatten them if desired.
- 4In a large bowl, combine the chicken thighs with yogurt or sour cream, tomato paste or pepper paste, red chili flakes or paprika, cumin powder, and other desired mixed spices.
- 5In a large bowl, combine the chicken thighs with yogurt or sour cream, tomato paste or pepper paste, red chili flakes or paprika, cumin powder, and other desired mixed spices.
- 6In a large bowl, combine the chicken thighs with yogurt or sour cream, tomato paste or pepper paste, red chili flakes or paprika, cumin powder, and other desired mixed spices.
- 7Mix thoroughly by hand until all chicken pieces are well coated with the marinade.
- 8Mix thoroughly by hand until all chicken pieces are well coated with the marinade.
- 9Mix thoroughly by hand until all chicken pieces are well coated with the marinade.
- 10Spread the marinated chicken evenly onto a baking tray.
- 11Spread the marinated chicken evenly onto a baking tray.
- 12Spread the marinated chicken evenly onto a baking tray.
- 13Cook in the oven until the chicken is fully cooked through and slightly charred or golden brown on the edges.
- 14Cook in the oven until the chicken is fully cooked through and slightly charred or golden brown on the edges.
- 15Cook in the oven until the chicken is fully cooked through and slightly charred or golden brown on the edges.
- 16While the chicken cooks, shred the iceberg lettuce using a mandoline or a knife.
- 17While the chicken cooks, shred the iceberg lettuce using a mandoline or a knife.
- 18While the chicken cooks, shred the iceberg lettuce using a mandoline or a knife.
- 19Thinly slice the red onion.
- 20Thinly slice the red onion.
- 21Thinly slice the red onion.
- 22Heat a non-stick pan over medium heat.
- 23Heat a non-stick pan over medium heat.
- 24Heat a non-stick pan over medium heat.
- 25Sprinkle shredded cheese in a circular shape in the pan and allow it to melt slightly until bubbly and a bit crispy.
- 26Sprinkle shredded cheese in a circular shape in the pan and allow it to melt slightly until bubbly and a bit crispy.
- 27Sprinkle shredded cheese in a circular shape in the pan and allow it to melt slightly until bubbly and a bit crispy.
- 28Place a flour tortilla on top of the melted cheese, gently pressing down to ensure the cheese adheres to the tortilla.
- 29Place a flour tortilla on top of the melted cheese, gently pressing down to ensure the cheese adheres to the tortilla.
- 30Place a flour tortilla on top of the melted cheese, gently pressing down to ensure the cheese adheres to the tortilla.
- 31Once the cheese is fully melted onto the tortilla, carefully remove it from the pan.
- 32Once the cheese is fully melted onto the tortilla, carefully remove it from the pan.
- 33Once the cheese is fully melted onto the tortilla, carefully remove it from the pan.
- 34Spread a layer of creamy sauce onto the tortilla (on the side with the cheese).
- 35Spread a layer of creamy sauce onto the tortilla (on the side with the cheese).
- 36Spread a layer of creamy sauce onto the tortilla (on the side with the cheese).
- 37Arrange a generous portion of the cooked chicken pieces, a handful of cooked french fries, shredded iceberg lettuce, and thinly sliced red onion over the creamy sauce.
- 38Arrange a generous portion of the cooked chicken pieces, a handful of cooked french fries, shredded iceberg lettuce, and thinly sliced red onion over the creamy sauce.
- 39Arrange a generous portion of the cooked chicken pieces, a handful of cooked french fries, shredded iceberg lettuce, and thinly sliced red onion over the creamy sauce.
- 40Carefully and tightly roll the tortilla to form a compact wrap, ensuring all fillings are secure.
- 41Carefully and tightly roll the tortilla to form a compact wrap, ensuring all fillings are secure.
- 42Carefully and tightly roll the tortilla to form a compact wrap, ensuring all fillings are secure.
- 43If desired, brush the exterior of the rolled wrap with a red sauce (e.g., chili oil or hot sauce) for added flavor and color.
- 44If desired, brush the exterior of the rolled wrap with a red sauce (e.g., chili oil or hot sauce) for added flavor and color.
- 45If desired, brush the exterior of the rolled wrap with a red sauce (e.g., chili oil or hot sauce) for added flavor and color.
- 46Place the brushed wrap back into the heated pan and cook for a few minutes, turning occasionally, until the tortilla is golden brown and crispy on all sides.
- 47Place the brushed wrap back into the heated pan and cook for a few minutes, turning occasionally, until the tortilla is golden brown and crispy on all sides.
- 48Place the brushed wrap back into the heated pan and cook for a few minutes, turning occasionally, until the tortilla is golden brown and crispy on all sides.
- 49Serve the cooked wrap immediately, optionally topping with additional creamy sauce before eating.
- 50Serve the cooked wrap immediately, optionally topping with additional creamy sauce before eating.
- 51Serve the cooked wrap immediately, optionally topping with additional creamy sauce before eating.
Ingredients
- boneless, skinless chicken thighs
- boneless, skinless chicken thighs
- boneless, skinless chicken thighs
- yogurt or sour cream
- yogurt or sour cream
- yogurt or sour cream
- tomato paste or pepper paste
- tomato paste or pepper paste
- tomato paste or pepper paste
- red chili flakes or paprika
- red chili flakes or paprika
- red chili flakes or paprika
- cumin powder
- cumin powder
- cumin powder
- mixed spices (e.g., oregano, thyme, garlic powder)
- mixed spices (e.g., oregano, thyme, garlic powder)
- mixed spices (e.g., oregano, thyme, garlic powder)
- iceberg lettuce
- iceberg lettuce
- iceberg lettuce
- shredded cheddar cheese
- shredded cheddar cheese
- shredded cheddar cheese
- flour tortillas
- flour tortillas
- flour tortillas
- cooked french fries
- cooked french fries
- cooked french fries
- thinly sliced red onion
- thinly sliced red onion
- thinly sliced red onion
- red sauce (e.g., chili oil or hot sauce) for brushing
- red sauce (e.g., chili oil or hot sauce) for brushing
- red sauce (e.g., chili oil or hot sauce) for brushing
- creamy sauce (e.g., garlic sauce or diluted yogurt sauce) for spreading and topping
- creamy sauce (e.g., garlic sauce or diluted yogurt sauce) for spreading and topping
- creamy sauce (e.g., garlic sauce or diluted yogurt sauce) for spreading and topping
Equipment
cutting boardlarge bowlbaking trayovenmandolineknifenon-stick pan
Tips
- Pat boneless, skinless chicken thighs dry or flatten them if desired.
- Mix marinade thoroughly by hand until all chicken pieces are well coated.
- Ensure all fillings are secure when rolling the tortilla.
- Brush the exterior of the rolled wrap with red sauce for added flavor and color.