# Crispy chicken shawarma

A flavorful crispy chicken shawarma recipe with a delicious garlic sauce, sumac onions, and a special shawarma glaze, all wrapped in pita bread.

- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## Ingredients

- 2 lb boneless chicken thighs, cut into pieces
- to taste Salt
- 1 tsp black pepper
- 0.5 tsp red chili powder
- 1 tbsp smoked paprika powder
- 1 tbsp garlic powder
- 1 tsp cumin powder
- 0.5 tsp coriander powder
- 0.5 tsp turmeric powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp whole milk greek yogurt
- 1 tsp red pepper paste
- 1 tbsp tomato paste
- 2 tbsp oil (for marinating)
- more oil (for cooking the chicken)
- 0.5 cup mayonnaise
- 3 tbsp sour cream
- 1 tbsp lemon juice
- 2 cloves fresh garlic, minced
- to taste Salt
- 1 tbsp olive oil
- 0.5 cup oil
- 1 tbsp red pepper paste or tomato paste
- 1 tbsp sumac
- Pinch salt
- 2 tbsp pomegranate molasses
- 1 red onion, thinly sliced
- Squeeze lemon juice
- 1 tsp sumac
- 1 tbsp parsley, freshly chopped
- to taste Salt
- 1 tbsp oil
- 6 thin pita bread
- 1 cup tomato, seeded and diced
- French fries

## Instructions

1. In a bowl, combine chicken with salt, black pepper, red chili powder, smoked, paprika, garlic powder, cumin, coriander, turmeric, onion powder.
2. Add lemon juice, Greek yogurt, red pepper paste, tomato paste, oil.
3. Mix well until the chicken is fully coated.
4. Cover and marinate for at least 2 hours, or overnight.
5. In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth.
6. Refrigerate until ready to use.
7. Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl.
8. Set aside.
9. Combine sliced onion, lemon juice, sumac, parsley, salt, and oil.
10. Toss well and set aside.
11. Heat oil In skillet over medium high heat.
12. Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.
13. Take the pita wrap.
14. Spread garlic sauce.
15. Add chicken, fries, sumac onions, fries and diced tomatoes.
16. Roll the pita tightly into a wrap.
17. Toast it in a skillet for 1–2 minutes on each side.
18. Then, coat the wrap with shawarma glaze and cook until it’s golden and crispy.
19. Serve warm.

## Equipment

- bowl
- skillet

## Source

- Original video: https://www.instagram.com/reel/DVhFSoogckd/?igsh=MXhjdnMwZjlmbjJlbQ==
- Recipe page: https://www.cliprecipe.com/recipe/cca8a4f4-5a07-4638-ba66-623d754c9f38
- Extracted: 2026-03-15

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