Crispy Chicken Shawarma

Name: Crispy Chicken Shawarma
Prep time: 21 min
Cook time: 15 min
Total time: 771 min
Yield: 6
Ingredients: 2 lbs Chicken thighs; 1/4 cup Plain yogurt; 2 tablespoons Olive oil; 3 tablespoons Tomato paste; 1 tablespoon Hot sauce; 3 tablespoons Lemon juice; 1.5 teaspoons Paprika; 1 teaspoon Sumac; 1 teaspoon Allspice; 1/4 teaspoon Cardamom; 1/3 cup Garlic cloves; 1 Salt; 1 cup Neutral oil; 1/4 cup Sour cream; 1/4 cup Mayonnaise; 2 tablespoons Butter; 1 teaspoon Pomegranate molasses; 6 Flour tortillas; as needed French fries; as needed Pickles

Recipe from sigmameals

Crispy chicken shawarma: chicken thigh strips marinated in a spiced yogurt blend, wrapped in flatbread with garlic sauce, fries and pickles, then brushed with a spicy butter sauce and toasted until golden and crispy.

Health score 3.8/10
36 min
Prep 21 min
Serves 6
Medium
912 kcal

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Ingredients

Chicken thighsboneless and skinless, cut into strips2 lbs
Plain yogurtfor the marinade1/4 cup
Hot saucefor the marinade1 tablespoon
Sumac1 teaspoon
Allspice1 teaspoon
Cardamom1/4 teaspoon
Garlic clovesfresh, for the garlic sauce1/3 cup
Sour creamfor the garlic sauce1/4 cup
Mayonnaisefor the garlic sauce1/4 cup
Butterunsalted, for the spicy sauce2 tablespoons
Pomegranate molassesfor the spicy sauce and for drizzling in the wrap1 teaspoon
Flour tortillasor Arab flatbread6
French friescooked, for filling the wrapas needed
Picklescut into stripsas needed

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Olive oilfor the marinade2 tablespoons
Tomato paste2 tablespoons for the marinade plus 1 tablespoon for the spicy sauce3 tablespoons
Lemon juice1 tablespoon for the marinade plus 2 tablespoons for the garlic sauce3 tablespoons
Paprika1.5 teaspoons
Saltfor the garlic sauce1
Neutral oilavocado or vegetable oil, for the garlic sauce1 cup

Method

Whisk together the yogurt, olive oil, tomato paste, hot sauce, lemon juice and all the spices until well combined.
Add the chicken strips and toss to coat evenly.
Cover and chill for 30 minutes to 24 hours.
Pulse the garlic and salt in a food processor to a paste.
Slowly drizzle in the oil, alternating with the lemon juice, until the mixture is fluffy.
Fold in the sour cream and mayonnaise.
Sauté the chicken in a hot skillet until charred and golden; do not crowd the pan.
Spread the garlic sauce on the flatbread.
Add the chicken, fries and pickles.
Drizzle with pomegranate molasses and wrap tightly.
Whisk together the spicy sauce ingredients: butter, tomato paste and pomegranate molasses.
Brush the sauce on the outside of the wrap.
Toast in a skillet seam-side down for 2-3 minutes per side until golden and crispy.

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Nutrition and health score per serving Estimated

3.8of 10

Low

Nutrients+1.08
Protein +0.97Plants +0.11Low: Fiber
Sugar−0.75
Glycemic load −0.75
Fat, salt & calories−1.58
Sodium −0.86Saturated fat −0.52Energy density −0.2