Crispy Chicken Shawarma Wrap with Toum and Pomegranate Molasses
Learn how to make authentic the viral crispy chicken shawarma wrap at home with juicy chicken, garlic sauce or toum, pomegranate molasses, and perfectly toasted pita bread. Step-by-step recipe, tips, variations and faqs included
Ingredients
Chicken Marinade
- 2 lb Chicken Thighs Boneless, Skinless
- 2 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 ½ tablespoon Plain Yoghurt
- 1 tablespoon Turkish Pepper Paste Tatli (Mild) Biber Salcasi or Aci (Hot) Biber Salcasi or Tomato Paste/Puree
- 1 tablespoon Garlic Paste
- 1 tablespoon Shawarma Spice Blend Available in most international and regular supermarkets
- 1 teaspoon Smoked Paprika
- Salt and Black Pepper
Crispy Coating
- 3 ½ tablespoon Oil Vegetable
- 2 teaspoon Turkish Pepper Paste Tatli (Mild) Biber Salcasi or Aci (Hot) Biber Salcasi or Tomato Paste/Puree
- 1 teaspoon Cayenne Pepper
- 2 tablespoon Water
- Pinch Salt
Shawarma Fillings/Toppings
- 4 Shawarma Wraps Lavash, Laffa, saj or any pliable and thin Naan or Pitta
- Toum
- Pickles
- Pomegranate Molasses
Instructions
Marinate the Chicken
- Combine lemon juice, olive oil, yoghurt, Turkish hot red pepper paste, garlic paste, shawarma spice, smoked paprika, salt and black pepper. Add the chicken thighs. Massage thoroughly so every piece is coated. Cover and place in the fridge for at least 30 minutes (or several hours for maximum flavour).
Prep Toppings & Sauce
- Garlic sauce - Use toum directly on Shawarma Bread, its creamy, punchy flavour is all you need but you can add a pinch of Sumac to it. You can find both Toum and Sumac in international supermarkets. Otherwise use a strong Garlic Sauce.
- Pickles - Slice thinly for easy layering.
- Crispy coating - Mix vegetable oil, Turkish hot pepper paste, cayenne, water, and a pinch of salt.
Roast & Grill
- Preheat oven to 220°C, 425°F, Gas Mark 7, 200 °C Fan. If using bamboo skewers, soak for 15 minutes to prevent burning. Thread chicken onto skewers. Pack snugly. Place skewers over a baking dish. Spoon any leftover marinade into the dish with ⅓ cup water. Cover with foil tightly. Bake for 22 - 28 minutes until mostly cooked, then grill 5-10 minutes to crisp the edges and add colour.Tip: If the pan dries out, splash in a little extra water to keep chicken juicy.
Slice & Rest
- Let chicken rest 5 minutes. Shave thinly from the skewers and return to the pan to soak up juices. If centre pieces aren’t fully cooked, sauté quickly in a pan over medium-high heat for 2–3 minutes.
Assemble Your Shawarma
- Spread garlic sauce on shawarma bread, add pickles, top with sliced chicken. Roll tightly.
Crisp the Wrap
- Heat a pan or skillet over medium heat. Brush the rolled naan/shawarma bread with the crispy coating. Tip: Brush lightly, too much paste or oil can burn quickly.
- Toast 30 seconds to 1 minute per side until golden and crisp all around. Don't forget the sides!
Enjoy
- Dip the top in more toum and pomegranate molasses (trust me) and enjoy.
Notes
Pro Tips for Perfect Shawarma
- Marinate for at least 30 minutes for full flavour.
- Soak your skewers to prevent burning. Skip this step if using metal skewers.
- Toast evenly for a uniform crisp.
- Rest chicken before slicing to lock in juices.
- Brush coating sparingly to avoid burning.
Storage & Reheating
Fridge: Store sliced chicken up to 3 days.Reheat: Skillet over medium heat keeps the crispiness. Avoid microwaving.
Variations & Serving Ideas
Chicken only: Thighs for juicier meat, breasts for leaner.Spice it up: Add more cayenne or Turkish pepper paste.
Vegetarian: Swap chicken for halloumi or roasted cauliflower. Some mushroom varieties also work well.
Alternative serving: Over rice or salad with garlic sauce.
Sauce swaps: Tahini or hummus are great for extra layers.
FAQs
What is shawarma?
A Middle Eastern marinated meat dish traditionally cooked on a vertical rotisserie. This oven-friendly version keeps all the authentic flavours.How do I make shawarma chicken crispy?
Brush the rolled shawarma bread with the oil and spice mixture, then toast all four sides until golden.Can I skip skewers?
Yes! Bake or pan-sear, skewers just help cook evenly and they look good!Can I use only chicken breasts?
Yes, but pairing with thighs ensures juiciness. Slice evenly to avoid drying out.How should I serve shawarma?
Traditionally in shawarma khobez with toum/garlic sauce and pickles, or over rice or salad for a hearty meal. More Kebab Recipes The Easiest & Most Delicious Doner Kebab Recipe (Viral Recipe) Sheet Pan Koobideh Kebab – A weeknight Persian Delight Kebab Koobideh - Persian Ground Lamb Kebabs Adana Kebab - Turkish Lamb Kebabs Lebanese Chicken ShawarmaNutrition
Calories: 653kcalCarbohydrates: 3gProtein: 38gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 223mgSodium: 180mgPotassium: 522mgFiber: 0.4gSugar: 1gVitamin A: 646IUVitamin C: 5mgCalcium: 37mgIron: 2mg
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