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 3x3-inch (7.6x7.6-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.

Place 1 tsp of the chicken in the lower corner of a wonton wrapper. Brush the right and bottom edge of the wonton wrapper with water. Fold the top of the wrapper corner over to form a triangle.

Seal the wrapper well and repeat until you used all the chicken and wrappers.

Heat a 1–2-quart pan and fill ⅓ of the way with oil. Heat the oil on low heat and deep-fry the wrappers until lightly golden. Don’t crowd your pan; I usually fry 2 wontons at a time.

Transfer to a paper-towel-lined 9x13-inch (23x33-cm) pan to drain.

Serve warm with techinah and silan for dipping.