Crispy Shawarma Recipe with Hot Honey Dipping Sauce
This take on the viral crispy shawarma recipe adds a brushing of chili crisp oil for added complex heat, along with a hot honey dipping sauce for a sweet and spicy kick.
Juicy, spice-marinated chicken thighs are air-fried until charred and tender, then rolled into thin Lebanese wraps with a creamy garlic sauce infused with Lee Kum Kee Sriracha Mayo, crisp peppers, and tangy pickles. A quick pancrisp finish with a brush of Lee Kum Kee Chiu Chow Style Chili Crisp Oil gives every wrap a golden, crackly crust, and it's all served with a bold Lee Kum Kee Honey Sriracha dipping sauce for a sweet-heat finish. A fun, hand-held twist on classic shawarma that's perfect for a weeknight dinner or casual entertaining.
Pro Tip: For those looking for the best shawarma bread to use for this crispy shawarma recipe, Lebanese pita is a great choice, as is saj (a pocketless flatbread in Lebanon, Syria, and other countries that can also be known as markouk). They can be found at many Canadian grocery stores!
What You Will Need
Ingredients
- 900 g boneless skinless chicken thighs, trimmed
- 4 Lebanese wraps (60 g each), carefully separated into 2 thin layers (ie. pita, saj, or markouk)
- 1 red bell pepper, thinly sliced
- Sliced pickles, to your liking
Marinade
- 80 g plain Greek yogurt
- Juice of 1/2 lime
- 2 tsp. Lee Kum Kee Minced Garlic
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. all spice
- 1 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. cayenne pepper
- 2 tsp. salt
Seasoning
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
Sauce Mix
- 120 g plain Greek yogurt
- 2 Tbsp. Lee Kum Kee Sriracha Mayo
- Juice of 1/2 lime
- 1 tsp. garlic powder
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine the Greek yogurt, lime juice, garlic, and all the shawarma seasoning ingredients. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
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In a small bowl, mix together the Greek yogurt, Lee Kum Kee Sriracha Mayo, lime juice, and garlic powder. Refrigerate until ready to use.
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Preheat the air fryer to 390°F (200°C) Place the marinated chicken in the air fryer basket and scatter the sliced red pepper around it. Air fry for 16–18 minutes, flipping the chicken halfway through, until the chicken is cooked through and lightly charred and the peppers are tender. Let the chicken rest for 5 minutes, then slice into thin shawarma-style strips.
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Carefully separate each Lebanese wrap into two thin layers. Spread a layer of the Garlic Sriracha Sauce over the wrap. Top with sliced shawarma chicken, air-fried red peppers, and sliced pickles. Roll tightly into shawarma-style wraps.
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Heat the Lee Kum Kee Chiu Chow Style Chili Crisp Oil in a large skillet over medium heat. Place the wraps seam-side down in the pan and cook for 2–3 minutes per side until golden brown and crispy.
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Slice in half and serve immediately with Lee Kum Kee Honey Sriracha for dipping.
Find more Honey Sriracha recipes on our recipes page!
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