Crispy Chicken Shawarma Sandwiches

Chicken

1. 1

   Combine chicken thighs with tomato paste, pomegranate molasses, lemon juice, olive oil, kosher salt, black pepper, shawarma seasoning, smoked paprika, and chili powder. Marinate for at least 30 minutes.

TouM

2. 2

   Whisk together mayonnaise, grated garlic, lemon juice, and kosher salt to taste. Refrigerate until serving.

Sumac Onions

3. 3

   Mix sliced red onion, finely chopped parsley, sumac, lemon juice, and olive oil. Refrigerate until serving.

Bread Paste

4. 4

   Whisk tomato paste, water, and a pinch of salt until smooth. Set aside.

Cook Chicken

5. 5

   Heat a large pan over very high heat. Arrange chicken in a single even layer and sear without flipping for about 3 minutes to develop a deep char, then finish under the broiler until cooked through and desired color.

Assemble Wrap

6. 6

   Spread toum on a pita, add chicken, roasted fries, pickles, and sumac onions. Roll tightly.

Crisp Wrap

7. 7

   Return the wrapped pita to the pan, pressing and toasting on all sides until golden. Brush the outside with bread paste and continue to toast until the paste caramelizes and the bread is super‑crispy. Serve immediately.