Crispy Shawarma
Serves 1
Directions
- 1Place boneless, skinless chicken thighs on a cutting board, then pat them dry or flatten them if desired.
- 2In 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.
- 3Mix thoroughly by hand until all chicken pieces are well coated with the marinade.
- 4Spread the marinated chicken evenly onto a baking tray.
- 5Cook in the oven until the chicken is fully cooked through and slightly charred or golden brown on the edges.
- 6While the chicken cooks, shred the iceberg lettuce using a mandoline or a knife.
- 7Thinly slice the red onion.
- 8Heat a non-stick pan over medium heat.
- 9Sprinkle shredded cheese in a circular shape in the pan and allow it to melt slightly until bubbly and a bit crispy.
- 10Place a flour tortilla on top of the melted cheese, gently pressing down to ensure the cheese adheres to the tortilla.
- 11Once the cheese is fully melted onto the tortilla, carefully remove it from the pan.
- 12Spread a layer of creamy sauce onto the tortilla (on the side with the cheese).
- 13Arrange 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.
- 14Carefully and tightly roll the tortilla to form a compact wrap, ensuring all fillings are secure.
- 15If desired, brush the exterior of the rolled wrap with a red sauce (e.g., chili oil or hot sauce) for added flavor and color.
- 16Place 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.
- 17Serve the cooked wrap immediately, optionally topping with additional creamy sauce before eating.
Ingredients
- boneless, skinless chicken thighs
- yogurt or sour cream
- tomato paste or pepper paste
- red chili flakes or paprika
- cumin powder
- mixed spices (e.g., oregano, thyme, garlic powder)
- iceberg lettuce
- shredded cheddar cheese
- flour tortillas
- cooked french fries
- thinly sliced red onion
- 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
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.
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