Crispy Shawarma Recipe with Chili Crisp Oil
A spicy take on the viral crispy shawarma recipe, this version is brushed with chili crisp oil to give a deep red color, crispy texture, and layers of complex umami and heat!
Crispy shawarmas have taken over the internet because of their mix of textures and bold flavors, such as the spice for the lamb shawarma meat, creamy hummus on the inside, or the crispy texture of the pita bread as it fries on the griddle. By adding a brush of Lee Kum Kee Chiu Chow Style Chili Crisp Oil to each pita, you're adding not just crispy texture, but a hit of complex heat layered with umami that accentuates all the flavors within the shawarma wrap. Don't forget to add extra as a garnish as well - especially with a dollop of creamy hummus, which helps give the perfect symphony of textures in each bite!
What You Will Need
Ingredients
- 1½ pounds lamb shoulder or leg, thinly sliced
- 4 large pita or shawarma wraps
- 1½ cups creamy hummus
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup sliced pickled turnips
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, oil only, for brushing
Marinade
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. turmeric
- ½ tsp. black pepper
- ½ tsp. ground coriander
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- 1 tsp. sumac
- ¼ tsp. allspice, optional but highly recommended
Seasoning
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for garnish
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine the lamb, olive oil, lemon juice, Lee Kum Kee Minced Garlic, salt, cumin, paprika, turmeric, black pepper, coriander, cinnamon, cardamom, sumac, and allspice if using. Toss to coat and marinate for 15 minutes.
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Heat a large skillet over medium-high heat. Cook the lamb for 8 to 10 minutes, stirring occasionally, until browned and cooked through.
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Spread creamy hummus down the center of each wrap. Top with the cooked lamb, lettuce, tomatoes, pickled turnips, and parsley. Fold the wraps tightly like burritos.
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Brush the outsides of the wraps with 2 tablespoons of the oil from Lee Kum Kee Chiu Chow Style Chili Crisp Oil.
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Place the wraps seam-side down in a skillet over medium heat and cook for 2 to 3 minutes per side, pressing gently, until deeply golden and crispy.
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Transfer to serving plates and enjoy with more creamy hummus and more Lee Kum Kee Chiu Chow Style Chili Crisp Oil on each bite. Serve with fries on the side, if desired.
Looking for more lamb recipes to make for an easy dinner? Check out our recipes page for some ideas!
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