Shawarma Wontons

Shawarma Wontons

Wontons are always a favorite in my house. These shawarma wontons are something new and truly delicious.

Yields 50 wontons

• 1½ lb (680 g) dark chicken cutlets, cleaned well and cut into tenders
• 1 12-oz (340-g) pkg 3×3-inch (7.6×7.6-cm) wonton wrappers
• oil, for frying
• silan and techinah, for dipping

Marinade

• 3 cloves garlic, crushed
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp silan
• 1 Tbsp coriander
• 1 Tbsp sumac
• 1 Tbsp cardamom
• 2 tsp smoked paprika
• 2 tsp sea salt
• ½ tsp cayenne pepper
• pinch black pepper

Combine all marinade ingredients in a large ziplock bag or bowl. Add the chicken pieces. Mix well until each piece is coated. Allow chicken to sit in the marinade for at least 3 hours or up to 24 hours for optimum taste.

Heat a large nonstick skillet over medium-high heat. Heat 1 Tbsp oil, then add the chicken in one layer. Cook for 4–5 minutes, then turn over and cook for another 3–4 minutes. Transfer chicken to a plate or bowl and allow to rest for 5 minutes.

Repeat until all chicken is prepared. Slice chicken finely.