Crispy Chicken Shawarma Wrap with Garlic Toum Sauce Step-by-step instructions

Before you start

Before you start, pat the chicken thighs dry and trim any excess fat. Whisk together the marinade ingredients in a large bowl, then add the chicken and coat well. Cover and refrigerate for at least 30 minutes.

Meanwhile, prepare the toppings: slice pickles, warm the pita, and have the french fries ready. Set up a work station with the toum sauce, pickled turnips, and a clean surface for rolling. Preheat a large skillet or griddle over medium-high heat for the chicken.

Instructions

Marinate and Sear

1. 1Marinate the Chicken
   In a large bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, ground cardamom, ground cinnamon, and kosher salt. Whisk until smooth. Add the chicken thighs and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
   Look for The marinade should be thick and fragrant, coating every piece of chicken evenly.
   Tip For deeper flavor, marinate overnight. The yogurt tenderizes the meat without making it mushy.
2. 2Cook the Chicken
   Heat a large skillet or griddle over medium-high heat. Add the marinated chicken thighs in a single layer, shaking off excess marinade. Cook for 5-7 minutes per side, until deeply browned and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
   Look for The chicken should be charred at the edges and juicy inside. A thermometer inserted into the thickest part reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.
3. 3Slice the Chicken
   Using a sharp knife, slice the rested chicken thighs into thin strips against the grain. Keep the slices warm while you prepare the wraps.
   Look for The slices should be thin and tender, with visible charred bits.
   Tip Slicing against the grain ensures each bite is tender, not chewy.

After marinating, the chicken should be coated in a thick, fragrant paste. When seared, it should sizzle immediately and develop a dark crust.

The aroma of cumin and garlic will fill the kitchen. The chicken should be cooked through to 165°F (74°C) and rest before slicing.

Assemble and Press

4. 4Warm the Pita
   Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
   Look for The pita should be soft and flexible, not brittle or toasted.
   Tip Warming the pita makes it easier to roll without cracking.
5. 5Assemble the Wraps
   Lay a warm pita on a work surface. Spread a generous layer of garlic toum sauce over the center. Arrange a portion of sliced chicken, french fries, pickled turnips, and sliced pickles in a line down the middle. Fold the sides over the filling and roll tightly into a compact wrap.
   Look for The wrap should be plump and snug, with no gaps at the ends.
   Tip Do not overfill; leave room to roll and seal the wrap.
6. 6Press the Wraps
   Heat the same skillet or griddle over medium heat. Place the assembled wraps seam-side down and press with a spatula. Cook for 2-3 minutes per side, until golden brown and crispy on both sides. Press gently to flatten slightly without squeezing out the filling.
   Look for The exterior should be deeply golden and crisp, with audible crackling when pressed.
   Tip Use a second skillet or a heavy pan to press down for an even crunch.

The wraps should be tightly rolled with the filling visible at the ends. When pressed on the griddle, they should sizzle and crackle, turning golden brown. The pita should be crisp but not burnt, and the filling should be hot and slightly oozing.

Cut and Serve

7. 7Cut and Serve
   Transfer the pressed wraps to a cutting board. Let them rest for 1 minute, then slice each wrap in half on a sharp diagonal. Serve immediately with extra garlic toum sauce on the side for dipping.
   Look for The cut halves should show a cross-section of crispy chicken, creamy sauce, and crunchy fries.
   Tip A serrated knife works best for cutting through the crisp crust without tearing the filling.

The finished wraps should be sliced on a diagonal, revealing a cross-section of crispy chicken, creamy toum, and golden fries. The cut edges should steam slightly, and the exterior should crackle when pressed. Serve immediately with extra garlic sauce for dipping.

Common mistakes

One of the most common mistakes is overcrowding the pan when cooking the chicken—this steams the meat instead of browning it. Work in batches if necessary. Another is overfilling the wraps, which makes them difficult to roll and press.

Keep the filling moderate so the wrap stays tight. Also, don’t skip the pressing step; it’s what creates the signature crunch. Finally, let the cooked chicken rest before slicing to keep the juices in.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The exterior should be deeply browned with some charred spots. After resting, the slices should be juicy and tender.

The pressed wraps are done when the pita is golden brown and crisp on both sides, and the filling is heated through. The cut end should show a cross-section of crispy bread, creamy sauce, and tender chicken.

• Poultry: 165°F (74°C) in the thickest part