Crispy chicken shawarma rolls
This spatchcocked chicken is deeply flavored, juicy, and crisp, with golden potatoes and caramelized onions roasted underneath. Effortless enough for a weeknight, impressive enough for guests.
Ingredients
For the chicken
2 lbs chicken thighs
½ bottle Beituti Garlic Shawarma Marinade
For the red sauce
¼ cup olive oil
2 tbsp harissa
1 tbsp pomegranate molasses (optional)
¼ cup water
Salt to taste
For the rolls
4 large markouk breads (Lebanese pita or tortillas work well)
Toum, or mayo mixed with garlic
Pickles, cut into thin strips
Directions
Cook the chicken
Cut the chicken thighs into thin strips. Toss with the Beituti Garlic Marinade and marinate for at least 1 hour or up to overnight.
Choose one of the cooking methods below:
Stovetop method
Heat a large cast iron pan over high heat until smoking hot. Cook the chicken in batches so the pan is not crowded. Sear until deeply charred and cooked through. Transfer to a plate and repeat with remaining chicken.
Oven method
Preheat the oven to 400°F and place a sheet pan inside to heat. Remove the hot pan, spray generously with cooking spray, and spread the chicken in an even layer. Roast for 15 minutes, flipping after about 8 minutes, then cook an additional 6 to 8 minutes until cooked through with some char.
Make the red sauce
In a small pan over low heat, combine olive oil, harissa, pomegranate molasses, and water. Stir until smooth and slightly loose. Season with salt to taste.
Assemble the rolls
Preheat the oven to 400°F.
Cut the markouk bread into long strips. Spread a thin layer of toum, add chicken, and top with pickles. Roll tightly. Folding in the sides is optional.
Spread a thin layer of red sauce on the bottom of a 9 x 13 casserole dish or sheet pan.
Arrange the rolls seam side down and brush more red sauce on top.
Bake
Bake for 25 minutes until heated through and crisp. Broil for 5 minutes until golden and crunchy. Serve warm with extra toum on the side or for a spicy kick mix harissa with your toum to-taste.