2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
1 garlic clove, minced
2 tsp smoked paprika
2 tsp salt
Black pepper, to taste
2 tbsp lemon juice
3 tbsp olive oil
¼ cup Greek yogurt (optional)
1 tbsp tomato paste
2 tbsp shawarma seasoning
1 large red onion, very thinly sliced
1 tbsp sumac
1 tbsp lemon juice
1 tbsp olive oil
Large handful fresh flat-leaf parsley, finely chopped
Pinch of salt
Pita or lavash bread
Toum garlic sauce
1 cup chopped tomatoes
Pickles (optional)
Directions
In a large bowl, combine the garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, pepper, lemon juice, and olive oil. Add the chicken and toss until evenly coated. Marinate for at least 20 minutes, or overnight for best flavor.
In a separate bowl, combine the sliced red onion, sumac, lemon juice, olive oil, parsley, and salt. Toss well and gently massage the onions with your hands. Let sit while the chicken marinates to slightly soften and pickle.
Preheat your Blackstone griddle to medium-high heat and lightly oil the surface. Spread the marinated chicken evenly across the griddle.
Cook the chicken for 8–10 minutes, flipping occasionally, until deeply caramelized with crispy edges and fully cooked through.
Spread a generous layer of toum garlic sauce onto the pita or lavash bread. Add the cooked chicken, sumac onion salad, chopped tomatoes, and pickles if desired.
Roll tightly into wraps and place seam-side down on the Blackstone. Toast until golden and crispy on both sides.
Wrap in parchment paper if desired and serve hot with extra garlic sauce on the side.
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