Crispy Chicken Shawarma by Moribyan

Ingredients

• 1.5 lb chicken thighs, thinly sliced
• 1/4 cup olive oil
• 2 tbsp tomato paste (for marinade)
• 1 tbsp hot sauce (for marinade)
• 2 tbsp lemon juice (for marinade)
• 2 tbsp yogurt
• 3 cloves garlic, minced (for marinade)
• 1 tbsp shawarma spice blend
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1 tbsp tomato paste (for red sauce)
• 1 tsp hot sauce (for red sauce)
• 1/2 tsp paprika (for red sauce)
• 1 head fresh garlic, peeled
• 1/2 cup neutral oil (for garlic sauce)
• 1/4 cup lemon juice (for garlic sauce)
• 1/4 cup mayo
• 2 tbsp sour cream
• 4 lavash or pita breads
• 1/2 cup pickles, sliced
• 1 cup fries, cooked
• 2 tbsp pomegranate molasses

Instructions

1. Combine sliced chicken thighs with olive oil, tomato paste, hot sauce, lemon juice, yogurt, minced garlic, shawarma spice blend, cumin, paprika, salt, and pepper. Marinate for at least 30 minutes.
2. For the red sauce, whisk together butter, tomato paste, hot sauce, and paprika in a small bowl
3. For the garlic sauce, blend peeled fresh garlic with salt until smooth. Slowly stream in neutral oil, alternating with lemon juice, until emulsified. Stir in mayo and sour cream to temper the flavor.
4. Heat a pan over medium-high heat and add a little oil. Cook the marinated chicken in batches until beautifully seared on all sides, about 5-7 minutes per batch.
5. Assemble the wraps by spreading a generous amount of garlic sauce on each lavash or pita. Top with cooked chicken, pickles, and fries.
6. Drizzle with pomegranate molasses and add a little hot sauce if desired.
7. Transfer the assembled wraps to a heated pan or griddle over medium heat. Brush the outside of the wraps with the prepared red sauce.
8. Toast the wraps for 3-5 minutes per side, or until golden brown and crispy on all sides.