Chicken Shawarma Baby Rolls (5 Pieces) Recipe

Prepare the marinade

In a bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, and black pepper until smooth.

Marinate the chicken

Slice the chicken thighs into thin strips (about 1/2-inch). Add the chicken strips to the marinade, toss until fully coated, cover, and refrigerate for at least 1 hour or up to 8 hours for best flavor.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add 1 tsp oil if needed. Remove chicken from the marinade, shaking off excess. Cook chicken in batches for 4–6 minutes per batch, stirring/turning occasionally, until nicely browned and cooked through (internal temperature 74°C / 165°F). Transfer cooked chicken to a plate and let rest for 5 minutes, then shred or chop into bite-size pieces.

Peel (optional) and cut potatoes into 1/4–1/2-inch matchstick fries. Rinse under cold water until water runs clear, then pat dry thoroughly with paper towels.

Heat vegetable oil in a deep pot or fryer to 160°C (320°F). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Fry par-cooked fries in batches for 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with salt.

Warm the small tortillas or mini wraps: heat a dry skillet over medium heat, brush lightly with the 1 tsp butter or oil, and warm each tortilla for 20–30 seconds per side until pliable and lightly browned.

Lay a warmed tortilla on a clean surface. Spread about 1 tablespoon tahini sauce down the center and 1 tablespoon garlic sauce on top (reserve extra on the side).

Place about 80–100 g of the cooked shredded chicken (roughly enough to divide 500 g into 5 rolls) lengthwise on the sauce. Add a small handful (about 2 tablespoons) of shredded lettuce, 2–3 thin tomato slices, and 1–2 pickle slices. Add roughly 2 tablespoons coleslaw on top.

Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a compact baby roll. Repeat to make a total of 5 rolls.

Optional finish: heat a skillet over medium heat with a little oil or butter and toast the assembled rolls seam-side down for 30–45 seconds to seal and get a light crisp exterior.

Place the 5 baby rolls on a plate with a portion of hot French fries, a few extra pickle slices, and small bowls of tahini and garlic sauce for dipping. Sprinkle chopped parsley and a pinch of sumac over the rolls and fries if desired.