Crispy Shawarma Empanadas Recipe

Prepare and Marinate Chicken

Trim excess fat from chicken thighs and cut into 1/2-inch pieces. In a bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, kosher salt and 2 tablespoons water. Add chicken, toss to coat thoroughly, cover and refrigerate at least 30 minutes and up to 4 hours (30 minutes sufficient for flavor).

Cook Chicken

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add marinated chicken in a single layer (work in two batches if needed). Cook without moving for 2 minutes to brown, then stir and continue cooking until chicken is cooked through and slightly caramelized, about 6–8 minutes total depending on piece size. Drain any excess liquid and let chicken cool slightly. Chop or shred coarsely if desired so it will fit inside empanadas easily. Taste and adjust salt.

Set aside 1 to 1 1/2 cups of the cooked chicken filling to use in assembling the empanadas. Keep warm or refrigerate briefly if prepping ahead.

In a blender or food processor combine avocado, cilantro, green bell pepper, jalapeño, red wine vinegar, olive oil, garlic, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth, adding up to 1 tablespoon water to reach a pourable but still creamy consistency. Taste and adjust acidity or salt. Transfer to a bowl and refrigerate until ready to serve. If making ahead, place plastic wrap directly on surface to prevent browning.

Combine diced mango, red onion, jalapeño, chopped cilantro, lime juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Stir gently to combine and let sit for 10–15 minutes for flavors to meld. Taste and adjust salt or lime as needed.

Prepare Egg Wash and Workstation

Set out empanada discs on a lightly floured surface. In a small bowl beat the egg with 1 tsp cold water to make an egg wash. Keep a small bowl of flour nearby for sealing edges.

Assemble Empanadas

Place one empanada disc on the work surface. Spoon about 2 tablespoons of warm (or room temperature) shawarma chicken filling into the center, leaving a 1/2-inch border. Top with about 1 teaspoon mango pico de gallo (avoid excess juice) and a small drizzle (about 1 teaspoon) of guasacaca. Brush the edge of the disc with egg wash, fold over to form a half-moon and press edges to seal. Crimp edges with a fork or fold a decorative edge. Repeat until all discs are filled (should make about 12 empanadas).

Chill Before Frying

Place assembled empanadas on a tray and refrigerate for 15 minutes to firm up (helps prevent bursting when frying).

Fry Empanadas

In a heavy skillet or Dutch oven, heat about 3 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and float. Fry empanadas in batches (2–3 at a time depending on pan size), seam side up for 30–45 seconds, then carefully flip and fry until golden brown on both sides, about 2–3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Let rest 2 minutes before serving so guasacaca doesn't leak out.

Alternatively, for a lighter version, brush empanadas with oil and bake on a parchment-lined sheet at 400°F (200°C) for 15–18 minutes, turning once, until golden and crisp.

Arrange empanadas on a platter. Serve warm with extra guasacaca and mango pico de gallo on the side. Garnish with pickled red onions and fresh cilantro leaves if desired. Eat immediately while crispy.