The best dishes come from mixing traditions in the kitchen. These chicken shawarma egg rolls bring together the warm spices of shawarma with the crispy crunch of an egg roll wrapper. They’re packed with marinated chicken, garlic toum, red onions, and pickles, then fried until golden and finished with a drizzle of thick, sweet-tart pomegranate molasses.
Marinated Shawarma Chicken
Ingredients
2 large chicken breasts, thinly sliced
¾ cup plain yogurt
2 tablespoons red pepper paste
1 teaspoon allspice
1 teaspoon salt
2 tablespoons lemon juice
Instructions
Add the sliced chicken to a bowl with yogurt, red pepper paste, allspice, salt, and lemon juice. Mix well so the chicken is fully coated.
Cover and marinate in the refrigerator for 2–4 hours. The yogurt tenderizes the chicken while the spices soak in.
Homemade Pomegranate Molasses
Ingredients
2 cups pomegranate juice
2 tablespoons sugar
1 tablespoon lemon juice
Instructions
Add pomegranate juice, sugar, and lemon juice to a saucepan.
Bring to a gentle boil, then reduce heat and simmer for 45 minutes to 1 hour, stirring occasionally, until the mixture thickens into a syrup.
Once thick, remove from heat and let cool. Transfer to a small bottle or jar.
Red Pepper Sauce
Ingredients
2 tablespoons red pepper paste
2 tablespoons ketchup
2 tablespoons water
1 tablespoon olive oil
Instructions
Whisk everything together in a small bowl until smooth. This adds a slightly sweet, smoky heat to the egg rolls.
Fry the Chicken
Heat oil in a skillet over medium-high heat.
Cook the marinated chicken until fully cooked and lightly browned. Remove from the pan and set aside.
Assemble the Egg Rolls
Ingredients
Egg roll wrappers
Garlic toum (Lebanese garlic sauce)
Cooked shawarma chicken
Diced red onions
Pickles
Provolone
Cheese (OPTIONAL)
Instructions
Lay an egg roll wrapper flat.
Spread a spoonful of toum across the center. Add a layer of shawarma chicken, a sprinkle of diced red onion, and a pickle.
Roll tightly like an egg roll, sealing the edges with a little water.
Fry the Egg Rolls
Heat oil to 350°F.
Fry the egg rolls for 3–4 minutes, turning occasionally, until golden brown and crispy.
Remove and drain on paper towels.
Drizzle the egg rolls with pomegranate molasses just before serving.
That sweet-tart glaze on top ties everything together.
Serving Notes
These are best eaten hot while the wrapper is still crisp!
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