Crispy Chicken Shawarma

In a bowl, combine chicken with salt, black pepper, red chili powder, smoked paprika, garlic powder, cumin, coriander, turmeric, onion powder.

Add lemon juice, Greek yogurt, red pepper paste, tomato paste, and oil. Mix well until the chicken is fully coated.

Cover and marinate for at least 2 hours, or overnight.

In a bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, olive oil, and salt until smooth.

Refrigerate until ready to use.

Mix oil, red pepper paste, sumac, salt, and pomegranate molasses in a small bowl. Set aside.

Combine sliced onion, lemon juice, sumac, parsley, salt, and oil. Toss well and set aside.

Heat oil in a skillet over medium high heat.

Add the marinated chicken and cook in batches for about 8–10 minutes until fully cooked and slightly charred.

Take the pita wrap, spread garlic sauce, add chicken, fries, sumac onions, and diced tomatoes.

Roll the pita tightly into a wrap. Toast it in a skillet for 1–2 minutes on each side.

Coat the wrap with shawarma glaze and cook until it’s golden and crispy, serve warm.