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

Before you start

Before you begin, ensure the chicken has marinated for at least two hours (or overnight for deeper flavor). Take the chicken out of the refrigerator 30 minutes before cooking to take the chill off.

Prepare the sumac onions and the pomegranate glaze. Have your pitas, toum, hot french fries, and chopped tomatoes ready to go. Warm the pitas briefly so they are pliable and won't tear when rolling.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, combine the chicken thighs with smoked paprika, garlic powder, cumin, coriander, turmeric, lemon juice, 2 tablespoons toum, red pepper paste, and olive oil. Toss well to coat every piece. Cover and refrigerate for at least 2 hours, or up to overnight.
   Look for The chicken is fully coated in a reddish-orange marinade.
   Tip For deeper flavor, marinate overnight. Let the chicken sit at room temperature for 30 minutes before cooking.
2. 2Make the Sumac Onions
   In a small bowl, toss the sliced red onion with sumac and chopped parsley. Set aside to let the onions soften and take on the tangy, floral flavor.
   Look for The onions are lightly coated and slightly pink from the sumac.
   Tip If you prefer milder onions, soak the slices in cold water for 10 minutes, then drain and pat dry before tossing.
3. 3Prepare the Glaze
   In a small bowl, stir together the pomegranate molasses, olive oil, and red pepper paste until smooth. This will be the glossy, tangy-sweet finish for the wraps.
   Look for The glaze is a deep reddish-brown, thick but brushable.
   Tip If the glaze seems too thick, add a teaspoon of water to loosen it.

At the end of this phase, the chicken is coated in a fragrant, reddish marinade and sitting in the refrigerator.

The sumac onions are lightly pink and aromatic, and the pomegranate glaze is smooth and ready. The kitchen smells of warm spices and citrus. Everything is prepped and waiting for the cook.

Sear and Slice

4. 4Sear the Chicken
   Heat a large skillet over medium-high heat. Add the marinated chicken thighs in a single layer (work in batches if needed). Cook for about 4 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 a few minutes before slicing.
   Look for The chicken has a dark, charred crust and releases easily from the pan.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; that would steam the chicken instead of searing it.
5. 5Slice the Chicken
   Once the chicken has rested, slice it into thin strips against the grain. Keep the slices warm while you prepare the wraps.
   Look for The slices are juicy and slightly pink in the center, but fully cooked.
   Tip Slicing against the grain makes the meat more tender.

The chicken is seared to a deep golden-brown with charred edges, and the kitchen is filled with a sizzling, smoky aroma. The internal temperature has reached 165°F (74°C). After a brief rest, the chicken is sliced into juicy strips, ready to be wrapped.

Assemble and Toast

6. 6Assemble the Wraps
   Lay a pita on a clean work surface. Spread a generous spoonful of toum down the center. Top with a portion of sliced chicken, a handful of hot french fries, sumac onions, and chopped tomatoes. Roll the pita tightly around the filling, tucking in the sides as you go.
   Look for The wrap is plump and secure, with filling visible at the ends.
   Tip Warm the pitas briefly in a dry skillet or microwave to make them pliable and prevent tearing.
7. 7Glaze and Toast
   Brush the outside of each wrap with the pomegranate glaze. Heat a clean skillet over medium heat and place the wraps seam-side down. Toast for 2–3 minutes per side, turning carefully, until the exterior is deeply golden and crackly.
   Look for The wrap is browned in spots and the glaze caramelizes slightly.
   Tip Press gently with a spatula while toasting to ensure even browning.
8. 8Serve with Extra Toum
   Slice each crispy wrap in half on the diagonal. Serve immediately with extra garlic toum on the side for dunking.
   Look for The cross-section shows layers of chicken, fries, onions, and tomatoes.
   Tip The wraps are best eaten right away while the exterior is still crackly.

The wraps are rolled tightly, glazed, and toasted until the exterior is crackly and golden. The pomegranate glaze has caramelized into a glossy, slightly sticky sheen. When you cut into a wrap, you see layers of chicken, fries, onions, and tomatoes, with a satisfying crunch as the knife goes through.

Common mistakes

Overcrowding the skillet when searing the chicken will cause it to steam rather than char. Give each piece room to brown. Skipping the resting time after cooking will make the chicken dry and less tender.

Rolling the wraps too loosely can cause the filling to fall out. Finally, toasting the wraps over too high heat can burn the glaze before the inside is warm—use medium heat and turn frequently.

How to tell it’s done

The chicken is done when the thickest part registers 165°F (74°C) on an instant-read thermometer. The exterior should be deeply charred and crisp.

The wraps are done when the pita is golden brown and crackly on both sides, and the glaze has caramelized slightly. Let the cooked chicken rest for a few minutes before slicing to retain its juices.

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