Extra crispy, juicy, and packed with bold Middle Eastern flavors! This Crispy Chicken Shawarma features perfectly spiced chicken thighs, toasted pita, fresh sumac onions, fries, and plenty of creamy Toom garlic sauce. Finished with a sweet-tangy glaze for that irresistible crunch.
Prep Time: 15 mins (+ 2 hours marination) Cook Time: 25 minutes Servings: 6 wraps
Ingredients
For the Chicken Marinade
- 2 lb (900g) boneless chicken thighs, cut into pieces
- Salt to taste
- 1 tsp black pepper
- ½ tsp red chili powder
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- 2 tbsp Toom garlic dip (or garlic sauce)
- 1 tsp red pepper paste
- 1 tbsp tomato paste
- 2 tbsp oil (for marinating) + extra for cooking
For the Shawarma Glaze
- ½ cup oil
- 1 tbsp red pepper paste (or tomato paste)
- 1 tbsp sumac
- Pinch of salt
- 2 tbsp pomegranate molasses
For the Sumac Onions
- 1 red onion, thinly sliced
- Squeeze of lemon juice
- 1 tsp sumac
- 1 tbsp fresh parsley, chopped
- Salt to taste
- 1 tbsp oil
To Assemble
- 6 thin pita bread
- 1 cup tomatoes, seeded and diced
- French fries (as needed)
- 8 oz Toom garlic dip (or more for serving)
Method
1. Marinate the Chicken In a large bowl, combine chicken with all the spices (salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, turmeric, onion powder). Add lemon juice, Toom garlic dip, red pepper paste, tomato paste, and oil. Mix thoroughly until every piece is well coated. Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.
2. Prepare the Glaze Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.
3. Make Sumac Onions Combine sliced red onion with lemon juice, sumac, chopped parsley, salt, and oil. Toss well and let it sit for 10–15 minutes.
4. Cook the Chicken Heat oil in a large skillet over medium-high heat. Cook the marinated chicken in batches for 8–10 minutes, stirring occasionally, until fully cooked and nicely charred on the edges. Remove and set aside.
5. Assemble & Crisp the Wraps
- Warm the pita bread.
- Spread a generous layer of Toom garlic dip on the pita.
- Add cooked chicken, French fries, sumac onions, and diced tomatoes.
- Roll the pita tightly into a wrap.
Toast & Glaze: Heat a skillet and toast the wrap for 1–2 minutes on each side until golden. Brush or drizzle the shawarma glaze all over the wrap and cook for another minute until crispy and caramelized.
Pro Tips
- Chicken thighs give the best juicy texture. Breast works too but can be drier.
- The pomegranate molasses in the glaze adds a beautiful shine and sweet-tangy flavor.
- Don’t skip toasting + glazing — this step makes the wrap extra crispy.
- Make extra glaze and Toom sauce. Both are addictive!
- For more heat, add cayenne or extra red pepper paste.
Serving Suggestions
Serve immediately with extra Toom garlic dip, fries, pickles, and a cold drink. These wraps are perfect for dinner, parties, or meal prep.
This Crispy Chicken Shawarma is loaded with flavor and has the perfect crunch! Better than takeout and super satisfying.
Try it and tell me in the comments — did you like the glaze? Want a milder version, yogurt-based marinade, or homemade pita version next?
Save this recipe and enjoy your shawarma night! 🌯❤️
