CRISPY chicken shawarma with the crunchmaster himself 🤯 Makes 4 sandwiches INGREDIENTS For the chicken 2 lbs boneless chicken thighs, thinly sliced 2 tbsp tomato paste 1 tbsp pomegranate molasses Juice of 1 lemon 3 tbsp olive oil Kosher salt to taste 2 tsp black pepper 3 tbsp shawarma seasoning 2 tsp smoked paprika 1/2 tsp chili powder For the lazy “toum” 1 cup mayonnaise 2-3 cloves garlic, grated 2 tbsp lemon juice Kosher salt to taste For the sumac onions 1 large red onion 1/4 cup finely chopped fresh parsley 2 tbsp sumac 2 tbsp lemon juice 2 tbsp olive oil For the bread paste 1/2 cup tomato paste 1/2 cup water Pinch of salt For assembly Large pita bread Middle Eastern pickles Frozen fries, roasted in the oven METHOD 1. Combine the chicken with marinade ingredients. Marinate for at least 30 minutes. 2. Make the lazy toum. Set in fridge until serving. 3. Make the sumac onions. Set in fridge until serving. 4. Whisk together all the bread paste ingredients until smooth. Set aside. 5. Heat a large pan over very high heat. Ideally we want the chicken in a single even layer. 6. Sear without flipping for about 3 minutes to build deep char and caramelized edges, then finish under the broiler for the vertical-rotisserie effect. Give the chicken a few mix and serve when it’s cooked through and has the color of your liking. 7. Build the wrap with the toum, chicken, fries pickles, sumac onions. Roll it tight, then return it to the pan and toast on all sides, pressing as you go, it begins to turn golden. Brush the pita all over with the bread paste, toast again, all over until the bread is super crispy and paste is lightly caramelized. Serve immediately. — @arsenioeats TikTok