Crispy Chicken Shawarma

CHICKEN MARINADE

• 2 pounds boneless & skinless chicken thighs, cut into thin strips

• 1/4 cup plain yogurt

• 2 tablespoons olive oil

• 2 tablespoons tomato paste

• 1 tablespoon hot sauce

• 1 tablespoon lemon juice

• 2 teaspoons minced garlic

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons salt

• 1 teaspoon sumac

• 1 teaspoon coriander

• 1 teaspoon allspice

• 1/2 teaspoon black pepper

• 1/4 teaspoon cardamom

GARLIC SAUCE

• 1/3 cup garlic cloves

• 1 cup neutral oil

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1/4 cup sour cream

• 1/4 cup mayonnaise

SPICY SAUCE

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 tablespoon hot sauce

• 1 tablespoon tomato paste

• 1 teaspoon pomegranate molasses

• 1 teaspoon paprika

• pinch of salt

FOR ASSEMBLY

• large flour tortillas or Arab flatbread

• pickles, cut into long strips

• French fries, cooked

• pomegranate molasses

MARINATE THE CHICKEN:

1. In a large bowl, combine the yogurt, olive oil, tomato paste, hot sauce, lemon juice, minced garlic, paprika, salt, sumac, coriander, allspice, black pepper, and cardamom. Mix until smooth.

2. Add the thinly sliced chicken thighs and toss until every piece is well coated in the marinade.

3. You can cook the chicken right away, but if you have time, let it marinate in the refrigerator for up to 24 hours for deeper flavor.

MAKE THE GARLIC SAUCE:

1. Add the garlic cloves and salt to a food processor and process until the garlic is very finely minced and beginning to look pasty. Use a spoon or rubber spatula to scrape down the sides of the food processor as needed.

2. With the food processor running, slowly drizzle in about half of the neutral oil in a thin steady stream so it begins to emulsify and thicken.

3. Add half of the lemon juice and continue processing.

4. Drizzle in the remaining oil slowly while the processor runs, then add the remaining lemon juice. This alternating process helps the sauce emulsify and become thick and creamy, about 8 to 10 minutes total.

5. Add the sour cream and mayonnaise and process again until completely smooth. Taste and adjust salt if needed. Refrigerate until ready to use.

MAKE THE SPICY SAUCE:

1. In a small bowl, combine the olive oil, melted butter, hot sauce, tomato paste, pomegranate molasses, paprika, and a pinch of salt.

2. Whisk together until smooth and well combined.

COOK THE CHICKEN:

1. Heat a large skillet over medium-high heat and add a drizzle of oil.

2. Add the marinated chicken in a single layer. Let it cook undisturbed for about 3 to 4 minutes so it develops a deep golden sear.

3. Stir and continue cooking for another 5 to 7 minutes, mixing occasionally so the chicken gets charred edges all around.

4. Cook until the chicken is fully cooked through and caramelized in spots.

ASSEMBLY:

1. Warm the tortillas or Arab flatbread.

2. Spread a generous layer of garlic sauce across the bread.

3. Add the crispy chicken shawarma, a handful of fries, and pickle strips.

4. Drizzle lightly with pomegranate molasses.

5. Wrap tightly like a shawarma.

TOAST THE SHAWARMA:

1. Brush the outside of each wrapped shawarma with the spicy sauce.

2. Heat a skillet or grill pan over medium heat and lightly coat it with oil, butter, or ghee.

3. Place the shawarma seam-side down and toast for 2 to 3 minutes per side, turning until the outside is golden and slightly crispy.