# Crispy Shawarma

A crispy shawarma recipe featuring marinated chicken, cheese, french fries, lettuce, and onion all wrapped in a tortilla and cooked until golden brown.

- Cuisine: Middle Eastern
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- large bowl
- baking tray
- oven
- mandoline
- knife
- non-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.

## Source

- Original video: https://youtube.com/shorts/VctuGpCdnUw?is=gpxlb4Y-M8-QS8z9
- Recipe page: https://www.cliprecipe.com/recipe/091408f4-2165-4541-8247-f33e351d976c
- Extracted: 2026-06-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt