Chicken Shawarma with Garlic Toum, Tahini Sauce, and Crispy Fries

Ingredients

• 2 lb Chicken thighs, bone‑in, skin‑on (Trim excess fat)
• 1 cup Plain Greek yogurt (Full‑fat for best tenderness)
• 2 tbsp Tomato paste
• 3 cloves Garlic cloves (for marinade) (Grated into paste)
• 1 whole lemon Lemon zest (Zest only, no pulp)
• 2 tbsp Lemon juice
• 1 tbsp White vinegar
• 1 tsp Ground ginger
• 1 tsp Aleppo pepper flakes
• 1 tsp Sugar
• 1 tsp Smoked paprika
• ¼ tsp Ground cinnamon
• 1 tsp Turmeric
• ⅛ tsp Allspice
• 1 tsp Ground coriander
• ⅛ tsp Ground cardamom
• 2 tsp Ground cumin (Generous pinch)
• 1½ tsp Salt
• 1 medium Yellow onion (Grated)
• 1 cup Neutral oil (canola or vegetable) (For toum emulsion)
• 3 tbsp Water (Room temperature for toum)
• 1 whole Lemon (whole) (Juice added at end of toum)
• 4 cloves Garlic cloves (for toum) (Minced into paste)
• ⅓ cup Tahini
• 4 tbsp Hot water (for tahini sauce) (Adjust for consistency)
• 2 cloves Additional garlic cloves (for tahini sauce) (Smacked and added to hot water)
• 1 tsp Red wine vinegar
• 1 tbsp Olive oil
• 1 medium Cucumber (Diced)
• ¼ small Red onion (Finely chopped)
• 2 medium Tomatoes (Seeded and diced)
• ¼ cup Fresh parsley (Roughly chopped)
• ¼ cup Fresh dill (Roughly chopped)
• ½ tsp Salt (for salad)
• 1 tbsp Olive oil (for salad)
• 16 oz Frozen French fries (Long‑cut style)
• ¼ cup Lebanese pickles (Sliced)
• 4 pieces Flatbread or parchment paper (For wrapping)
• 2 cups Vegetable oil (for frying) (Enough to fill pot ~2 inches deep)
• 1 piece Heavy‑bottomed skillet or cast‑iron pan (Essential for searing)
• 1 set Wire rack and baking sheet (For draining fries)
• 1 piece Immersion blender or food processor (For toum emulsion)
• 1 piece Spider or slotted spoon (To lift fries)
• 1 piece Kitchen shears or sharp knife (For chopping and slicing)

Instructions

1. Prepare the Marinade

   In a large bowl combine 1 cup Greek yogurt, 2 tbsp tomato paste, 3 grated garlic cloves, zest of 1 lemon, 2 tbsp lemon juice, 1 tbsp white vinegar, 1 tsp ground ginger, 1 tsp Aleppo pepper flakes, 1 tsp sugar, 1 tsp smoked paprika, ¼ tsp cinnamon, 1 tsp turmeric, a pinch each of allspice, coriander, cardamom, 2 tsp cumin, 1½ tsp salt, and the grated flesh of 1 medium yellow onion. Mix until smooth.

   Time: PT10M

2. Marinate the Chicken

   Add 2 lb bone‑in, skin‑on chicken thighs to the bowl. Using clean hands (or gloves), massage the marinade into the meat until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to overnight).

   Time: PT30M

3. Make Garlic Toum (Emulsion Sauce)

   Place 4 minced garlic cloves, 3 tbsp water, and a pinch of salt in the immersion blender cup. Blend until a smooth paste, scraping down sides as needed. With the blender running on low, slowly drizzle in 1 cup neutral oil in a thin stream until the mixture thickens, turns white and fluffy (about 5–7 minutes). Finish by adding the juice of 1 whole lemon and pulse briefly to combine.

   Time: PT10M

4. Make Lemon‑Tahini Sauce

   In a small bowl, combine 2 tbsp hot water with 2 smashed garlic cloves; let steep for 30 seconds. Add ⅓ cup tahini, 2 tbsp lemon juice, 1 tsp red wine vinegar, a pinch of salt, and 1 tbsp olive oil. Whisk, adding more hot water a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.

   Time: PT5M

5. Prepare the Fresh Herb Salad

   Dice 1 medium cucumber, ¼ small red onion, and 2 medium tomatoes (seeded). Roughly chop ¼ cup fresh parsley and ¼ cup fresh dill. Toss vegetables and herbs together in a bowl, then season with ½ tsp salt, 1 tsp red wine vinegar, a pinch of sugar, and 1 tbsp olive oil. Mix gently and set at room temperature.

   Time: PT10M

6. Fry the Frozen Fries

   Heat 2 cups vegetable oil in a deep pot or skillet over high heat until it shimmers (≈190°C/375°F). Carefully add the frozen long‑cut fries in a single layer, stirring once to prevent sticking. Fry until golden and crisp, about 8 minutes. Remove with a spider, drain on a wire rack, and season immediately with a pinch of salt.

   Time: PT8M

   Temperature: 190°C

7. Pan‑Sear the Chicken

   Add enough oil to coat the bottom of the heavy skillet and heat over high until shimmering. Place the marinated chicken thighs skin side down, spaced apart. Press each piece with a heavy weight (e.g., another pan) to ensure full contact. Cook without moving for 5–6 minutes until a deep brown crust forms, then flip and cook another 5–6 minutes until cooked through (internal temp 75°C/165°F). Transfer to a cutting board and let rest 5 minutes before slicing into long strips.

   Time: PT12M

   Temperature: high heat

8. Assemble the Shawarma Wraps

   Lay a flatbread or parchment sheet on a clean surface. Spread a generous layer of garlic toum down the center, add a line of crispy fries, then place sliced chicken strips. Top with a handful of the herb salad, drizzle tahini sauce, and add a few Lebanese pickles. Roll tightly, securing with a strip of parchment or kitchen twine if desired. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

7 g