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Crispy Chicken Shawarma

My recipe for the viral crispy chicken shawarma wrapped with fries, pickles, creamy garlic sauce, and a drizzle of pomegranate molasses. The chicken cooks until golden with charred edges, then the whole wrap gets brushed with a spicy butter sauce and toasted until crispy on the outside. It’s bold, messy, and packed with flavor in every bite.
Prep Time25 minutes
Cook Time25 minutes
Total Time1 hour
Yields6 servings
Print Recipe Pin Recipe
Servings6 servings

Ingredients

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

Instructions 

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.

Notes

Q: Can I use chicken breast instead?
A: Yes. You can use chicken breast, but chicken thighs stay juicier and more flavorful. A great option is using a mix of both thighs and breast.
Q: What hot sauce should I use?
A: I like using the Vietnamese chili sauce that comes in a jar, but feel free to use your favorite hot sauce such as sriracha or any chili sauce you enjoy.
Q: Where can I find pomegranate molasses?
A: You can usually find it at Middle Eastern markets, Mediterranean grocery stores, or well-stocked supermarkets. It’s also widely available online.
Q: Is there an easier, milder garlic sauce I can make?
A: Yes. Instead of making the traditional emulsified garlic sauce, you can mix together mayonnaise, a little garlic paste, lemon juice, and sour cream in a bowl until smooth. It’s much easier to make and the flavor is milder and creamier while still giving you that garlicky shawarma sauce. Adjust the garlic and lemon to taste.
Q: Why slice the chicken into thin strips?
A: Thin strips cook quickly and create more surface area so the chicken gets those crispy shawarma-style edges.
Q: What bread is best for shawarma wraps?
A: Large flour tortillas or Arab flatbread both work well. The bread should be soft and flexible so it wraps tightly around the filling.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!