Can I use chicken breast instead of thighs?

Yes, but thighs stay moister. If using breast, reduce cooking time by 2–3 minutes and avoid overcooking past 165°F internal temperature.

How do I store leftover marinated chicken and toum?

Keep marinated chicken refrigerated up to 24 hours. Store toum in an airtight container in the fridge for up to 5 days; stir before serving.

What wraps work best for serving?

Pita, lavash, or thin flatbread all work. Warm them lightly before filling to prevent tearing.

Can I make the toum ahead?

Yes—make it up to 5 days in advance and refrigerate. It emulsifies and thickens as it sits.

Why is my chicken tough?

Overcooking thins cuts too fast. Keep chicken slices under ½ inch thick and pan-fry over medium-high heat for no more than 2–3 minutes per batch.

Crispy Chicken Shawarma with Homemade Toum

Name: Crispy Chicken Shawarma with Homemade Toum
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs boneless, skinless chicken thighs, thinly sliced; 1/2 cup plain yogurt; 1 tsp paprika; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 tbsp tomato paste; 1 clove garlic, grated; 10 cloves garlic, peeled; 1 tsp salt (for garlic sauce); 1/4 cup lemon juice; 1 cup neutral oil; 2 tbsp ice water; 1 tbsp butter, softened; 1/4 cup water (for glaze); 2 tbsp pomegranate molasses; 1 tsp tomato paste (for glaze); 1/2 tsp cornstarch; 1 tsp sugar; 1 tbsp olive oil (for glaze); 2 large lavash or pita breads; 4-6 pickled cucumbers, sliced lengthwise

CookOSBeta

Crispy Chicken Shawarma with Homemade Toum | CookOS

Ingredients

1.5 lbs boneless, skinless chicken thighs, thinly sliced
1/2 cup plain yogurt
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp tomato paste
1 clove garlic, grated
10 cloves garlic, peeled
1 tsp salt (for garlic sauce)
1/4 cup lemon juice
1 cup neutral oil
2 tbsp ice water
1 tbsp butter, softened
1/4 cup water (for glaze)
2 tbsp pomegranate molasses
1 tsp tomato paste (for glaze)
1/2 tsp cornstarch
1 tsp sugar
1 tbsp olive oil (for glaze)
2 large lavash or pita breads
4-6 pickled cucumbers, sliced lengthwise

25 Ingredients

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Instructions

1
In a large bowl, combine the sliced chicken thighs, yogurt, paprika, turmeric, cumin, coriander, salt, pepper, olive oil, tomato paste, and grated garlic. Mix thoroughly until the chicken is fully coated. Let it marinate.
2
To make the garlic sauce (toum), add peeled garlic cloves, salt, and lemon juice to a tall container. Blend with an immersion blender until a paste forms.
3
While continuously blending, slowly stream in the neutral oil until the sauce emulsifies and becomes thick and creamy. Add the ice water and blend once more to combine.
4
Grease a baking sheet with softened butter. Spread the marinated chicken in a single, even layer on the sheet.
5
Bake the chicken until cooked through and slightly crisped. The video does not specify temperature or time, but a common method is 400°F (200°C) for 20-25 minutes.
6
While the chicken bakes, prepare the glaze. In a small bowl, whisk together water, pomegranate molasses, tomato paste, cornstarch, sugar, and olive oil until smooth.
7
To assemble, lay a piece of lavash or pita flat. Spread a generous layer of the garlic sauce down the center.
8
Top the sauce with a hearty portion of the cooked chicken and add sliced pickles.
9
Fold the sides of the bread over the filling and roll it up tightly into a wrap.
10
Heat a non-stick skillet over medium heat. Brush the glaze onto the bottom of the pan.
11
Place the shawarma wraps seam-side down in the pan. Brush more glaze over the top of the wraps.
12
Pan-fry for a few minutes on each side, until the outside is golden brown, caramelized, and crispy. Serve immediately with extra garlic sauce for dipping.