Chicken Shawrma Wrap Served With French Fries. Recipe

Make the marinade

In a medium bowl combine 1 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 3 tbsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp turmeric, 1/2 tsp allspice, 1/4 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate the chicken

Trim excess fat from 1 lb chicken thighs and add them to the bowl with the marinade. Toss to fully coat, cover and refrigerate at least 1 hour, preferably 3–6 hours (up to overnight) to develop flavor.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat and add 1 tbsp olive oil. Remove chicken from marinade (shake off excess) and cook 4–6 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). Alternatively, thread pieces on skewers and grill over medium-high heat. Let rest 5 minutes, then thinly slice or chop into bite-size strips.

Prepare sauce

In a small bowl whisk together 1/2 cup tahini, 1/4 cup Greek yogurt, 2 tbsp lemon juice, 2 tbsp water, 2 tbsp minced garlic, 1 tbsp olive oil and 1/2 tsp salt until smooth. Adjust thickness with additional water, 1 tsp at a time, to reach a pourable but thick sauce. Taste and adjust salt or lemon.

Prep potatoes

Peel (optional) and cut 2 russet potatoes into 1/4–1/2 inch sticks. Rinse in cold water until water runs clear, then soak in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Fry the potatoes

Heat 3 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until pale and limp but not browned. Remove and drain on a rack. Increase oil temperature to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp paprika or sumac if using.

Oven-baked alternative

Toss dried potato sticks with 1–2 tbsp olive oil and spread in a single layer on a baking sheet. Roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Season as above.

Warm the bread

Warm 4 pita breads or flour tortillas for 15–30 seconds per side in a hot skillet or microwave for 15–20 seconds to make them pliable.

Assemble wraps

Lay a warmed pita or tortilla flat. Spread 1–2 tbsp garlic-tahini sauce down the center. Add a portion (about 4 oz cooked) of sliced marinated chicken. Top with shredded lettuce (about 1/2 cup), 2–3 tomato slices, a few cucumber slices, thin red onion, and 1–2 tbsp sliced pickles. Sprinkle with 1/2 tbsp chopped parsley and a dash of hot sauce if desired.

Wrap and serve

Fold the bottom up over the filling, then roll tightly to enclose. If desired, wrap in parchment paper or toast briefly in a skillet seam-side down to seal and crisp the exterior. Serve immediately with a generous portion of fries on the side and extra garlic-tahini sauce for dipping.