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

Before you start

Before starting, make sure the chicken has marinated for at least 2 hours in the refrigerator. Prepare the sumac onions and dice the tomatoes. Have the toum garlic sauce at room temperature for easy spreading.

Cook the french fries until hot and crispy, and warm the pita breads. Set up a skillet for cooking the chicken and another for toasting the wraps. Keep all components warm and within reach for assembly.

Instructions

Marinate and Cook the Chicken

1. 1Marinate the Chicken
   In a large glass bowl, combine the chicken thighs with smoked paprika, garlic powder, cumin, coriander, turmeric, onion powder, 2 tablespoons toum garlic dip, red pepper paste, tomato paste, lemon juice, and olive oil. Toss well to coat every piece. Cover and refrigerate for at least 2 hours.
   Look for The chicken is evenly coated in a reddish-brown, fragrant spice paste.
   Tip For deeper flavor, marinate overnight. Always keep the chicken refrigerated while marinating.
2. 2Cook the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken thighs in a single layer. Cook for 5-7 minutes per side, until deeply charred and cooked through. The thickest part should reach 165°F (74°C). Transfer to a cutting board and let rest for 3 minutes before slicing.
   Look for The chicken is browned with charred edges, and juices run clear.
   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
   Slice the rested chicken into thin strips against the grain. Keep warm while preparing the wraps.
   Look for The strips are juicy and tender, with a visible spice crust.
   Tip Slicing against the grain keeps the chicken tender.

After marinating, the chicken should be coated in a fragrant, reddish-brown spice paste. When cooked, the exterior is charred and caramelized, and the interior is juicy. The kitchen smells of toasted spices and garlic. Before moving on, let the chicken rest for 3 minutes to lock in the juices, then slice into strips.

Assemble the Wraps

4. 4Assemble the Wraps
   Lay a pita on a clean work surface. Spread a thick layer of toum garlic sauce over the entire surface, leaving a small border. Arrange a portion of sliced chicken, hot french fries, sumac onions, and diced tomatoes in a line down the center.
   Look for The fillings are piled generously but still easy to roll.
   Tip Warm the pitas briefly in a dry skillet to make them pliable.
5. 5Roll the Wrap
   Fold the bottom edge of the pita over the filling, then fold in the sides and roll tightly into a compact cylinder. Repeat with the remaining pitas and filling.
   Look for The wraps are snug and hold together without tearing.
   Tip Roll firmly but gently to avoid squeezing out the filling.

The pitas are spread with a thick layer of toum, then loaded with chicken, fries, onions, and tomatoes. The wraps are rolled tightly and hold their shape without tearing. The fillings are visible at the ends, and the wraps feel substantial but manageable. Before toasting, make sure the glaze is ready and the skillet is hot.

Glaze, Toast, and Serve

6. 6Glaze the Wraps
   In a small bowl, stir together the pomegranate molasses and red pepper paste. Brush the glaze generously over the outside of each wrap.
   Look for The wraps are shiny and sticky with a deep red-brown glaze.
   Tip Use a silicone brush for even coverage without tearing the pita.
7. 7Toast the Wraps
   Heat a clean skillet over medium heat. Place the glazed wraps seam-side down and toast for 2-3 minutes per side, until the exterior is crispy, charred in spots, and crackling.
   Look for The wraps are golden-brown with crispy, crackling surfaces.
   Tip Press gently with a spatula to ensure even browning.
8. 8Serve with Toum
   Slice each wrap in half on the diagonal. Serve immediately with a bowl of toum garlic sauce for dipping.
   Look for The cross-section reveals layers of chicken, fries, onions, and tomatoes.
   Tip Serve hot for the crispiest texture.

The wraps are brushed with a glossy pomegranate glaze and toasted until the pita is crispy and crackling, with charred spots. The glaze caramelizes into a sticky, sweet-savory crust.

When sliced, the cross-section shows distinct layers of chicken, fries, onions, and tomatoes, with toum peeking through. The wraps are ready to serve with extra toum for dipping.

Common mistakes

A common mistake is overcrowding the skillet when cooking the chicken, which steams it instead of searing. Cook in batches to get a good char. Another pitfall is overfilling the wraps, making them hard to roll and prone to tearing.

Use a moderate amount of filling and roll tightly. Finally, do not skip toasting the wraps—this step is what creates the crispy exterior that defines the dish. If the glaze is too thick, thin it with a drop of water or oil.

How to tell it’s done

The chicken is done when the thickest piece reaches 165°F (74°C) on an instant-read thermometer. The exterior should be deeply browned with charred spots, and the juices should run clear.

The wraps are done when the pita is golden brown and crackles when pressed, with the glaze caramelized and slightly sticky. The fries should be hot and crisp, and the toum should be fluffy and creamy. Serve immediately for the best texture.

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