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

Before you start

Before starting, make sure the chicken is patted dry and the marinade ingredients are measured. If using store-bought toum, have it ready. Cook the french fries according to package directions or use leftover fries.

Warm the pita breads briefly in a dry skillet or microwave to make them pliable. Set out the pickles and any other fillings so assembly goes quickly once the chicken is cooked.

Instructions

Marinate and Cook the Chicken

1. 1Marinate the chicken
   In a large bowl, combine the yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, cardamom, cinnamon, and salt. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
   Look for The chicken is fully coated in a thick, aromatic marinade.
   Tip For deeper flavor, marinate overnight.
2. 2Cook the chicken
   Heat a large skillet or griddle over medium-high heat. Add the marinated chicken thighs in a single layer. Cook for 5-7 minutes per side, until deeply browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
   Look for The chicken is golden brown and firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed.

The chicken should be coated in a thick, fragrant marinade. After cooking, the thighs should be deeply browned with a slightly charred edge and cooked through to 165°F (74°C). The kitchen will smell of warm spices and garlic. Slice the chicken thinly and keep warm while you prepare the wraps.

Assemble the Wraps

3. 3Slice the chicken
   Using a sharp knife, slice the rested chicken into thin strips. Keep warm while assembling the wraps.
   Look for The slices are thin and juicy.
   Tip Slice against the grain for tenderness.
4. 4Assemble the wraps
   Lay a pita flat. Spread a generous amount of garlic toum sauce over the center. Add a portion of sliced chicken, a few french fries, and some pickled turnips or pickles. Fold in the sides and roll tightly like a burrito.
   Look for The wrap is snug and filled evenly.
   Tip Warm the pita briefly to make it more pliable.

Each pita should be spread with a generous layer of toum, then topped with chicken, fries, and pickles. The wrap should be rolled tightly, with the ends tucked in.

The filling should be visible at the ends, but not spilling out. The wraps should hold their shape when placed seam-side down on the griddle.

Griddle and Serve

5. 5Griddle the wraps
   Heat a griddle or large skillet over medium heat. Place the wraps seam-side down and press gently with a spatula. Cook for 2-3 minutes per side, until golden brown and crispy on both sides.
   Look for The pita is golden and crisp, with a crackly sound when pressed.
   Tip Press firmly but not too hard to keep the filling inside.
6. 6Slice and serve
   Transfer the crispy wraps to a cutting board. Slice in half crosswise to show the layers. Serve immediately with extra garlic toum sauce for dipping.
   Look for The filling is visible and steaming when cut.
   Tip Dunk the cut end into extra sauce for maximum flavor.

The wraps should be golden brown and crisp on both sides, with a audible crackle when pressed. The pita should be firm to the touch, and the filling warm and steaming. When cut in half, the layers should be visible and the sauce should be slightly oozing. Serve immediately with extra toum for dipping.

Common mistakes

One common mistake is overloading the wrap, which makes it hard to roll and can cause the filling to spill out. Another is not pressing the wrap firmly enough—this leaves the pita soft instead of crispy.

Also, avoid cooking the chicken on too high heat, which can burn the outside before the inside is cooked through. Let the chicken rest before slicing to keep the juices in.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should be golden brown on the outside and no longer pink inside.

The wraps are done when the pita is deeply golden and crisp on both sides, and the cheese (if using) is melted. Press gently on the wrap—it should feel firm and crackle slightly when squeezed.

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