Ingredients
For the Shawarma Chicken Marinade
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs (can substitute with chicken breast)
- 1 tbsp tomato paste (concentrated puree)
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- 1 tsp freshly minced garlic
- 2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 3 tbsp olive oil
- ¼ cup (60 ml) water
For the Garlic Yoghurt Sauce
- 1 cup (250 g) Greek yoghurt
- 2 tbsp toum or Middle Eastern garlic dip/sauce (or ½ tsp freshly minced garlic and ½ tsp salt as substitute)
Additional Ingredients
- 400 g (14 oz) frozen French fries
- 2 tomatoes, sliced
- 1 red onion, finely sliced
- 1 tbsp roughly chopped fresh mint leaves (optional)
- 4 Lebanese flatbreads, pita breads, wraps or naan breads
- ½ tsp sumac (optional)
Instructions
- Prep Ingredients: Wash and slice the tomatoes and red onion. Roughly chop the mint leaves if using. Set aside the frozen fries to cook later.
- Cook Frozen Fries: Preheat your oven or air fryer and cook the frozen French fries according to package instructions until crispy and golden.
- Prepare Garlic Yoghurt Sauce: In a small bowl, combine the Greek yoghurt and toum or garlic dip. If you don’t have garlic dip, mix Greek yoghurt with freshly minced garlic and salt. Set aside to allow flavors to meld.
- Marinate Chicken: Place chicken thighs in a large bowl. Add tomato paste, Greek yoghurt, lemon juice, minced garlic, cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, salt, pepper, and olive oil. Toss thoroughly using tongs to evenly coat each piece. For deeper flavor, cover and refrigerate up to 24 hours, or proceed to cook immediately.
- Cook Chicken: Heat a large, heavy-based frying pan over medium–high heat. When hot, add the marinated chicken pieces and cook for 5–6 minutes on each side until fully cooked through and slightly charred. During the last 3 minutes, add water to the pan to loosen crispy bits, stirring to incorporate flavors.
- Rest and Slice Chicken: Remove chicken from the pan and allow to rest for a few minutes. Slice into thin strips and drizzle with the pan juices for added flavor.
- Assemble Wraps: Place your choice of flatbread on a plate. Spread a generous amount of garlic yoghurt sauce in the center. Layer sliced chicken, crispy fries, tomatoes, red onion, chopped mint, and a sprinkle of sumac if desired.
- Serve: Fold the sides of the flatbread up like a taco to enclose the fillings. Serve immediately with extra garlic yoghurt sauce on the side for dipping.
Notes
- You can substitute chicken thighs with chicken breast if preferred; adjust cooking time accordingly to avoid dryness.
- If you don’t have toum or Middle Eastern garlic dip, mixing fresh minced garlic and salt into Greek yoghurt works well.
- For a smoky flavor, consider grilling the chicken on a barbecue instead of pan-frying.
- Sumac adds a tangy, lemony flavor but is optional if unavailable.
- The recipe works well with various flatbreads such as pita, wraps, naan, or Lebanese flatbreads.
- Allowing chicken to marinate overnight will intensify the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal