Spicy Chicken Shawarma
Directions
- 1In a food processor, combine garlic, a spoonful of Barooody Hot Pepper Paste, a spoonful of full fat plain yogurt, a light drizzle of olive oil, a bottle cap of vinegar (or lemon juice), cumin, coriander, allspice, cardamom, clove, paprika, salt, and MSG. Pulse until combined.
- 2Cut boneless, skinless chicken thighs into thin slices.
- 3In a bowl, combine chicken slices with the marinade and allow it to marinate until you lose patience.
- 4Preheat the oven to high broil. Place a sheet tray in the oven.
- 5Once the sheet tray is sizzling hot, add tallow.
- 6Spread the marinated chicken on the sheet tray in a thin layer and broil, flipping halfway through. This will take about 20 minutes.
- 7While the chicken is cooking, prepare a small bowl lined with aluminum foil. Add a kiss of oil and a lit charcoal, then cover to create smoke.
- 8Dip the pita bread into the sheet pan drippings.
- 9Spread toum on the pita bread.
- 10Add smoked chicken and spicy pickles to the pita bread.
- 11Tightly roll up the pita bread and place seam-side down.
- 12Heat up some of the hot pepper paste with water and oil.
- 13Gently brush the shawarma with the hot pepper paste mixture while it toasts.
- 14Finish with an extra dollop of toum, more chicken, and a little pomegranate molasses.
Ingredients
- 1 handful garlic
- 1 spoonful Barooody Hot Pepper Paste
- 1 spoonful full fat plain yogurt
- 1 light drizzle olive oil
- 1 bottle cap vinegar or lemon juice
- 1 cumin
- 1 coriander
- 1 allspice
- 1 cardamom
- 1 clove
- 1 paprika
- 1 salt
- 1 MSG
- 1 boneless skinless thighs
- 1 tallow
- 1 pita bread
- 1 toum
- 1 spicy pickles
- 1 hot pepper paste
- 1 water
- 1 pomegranate molasses
Equipment
food processorknifesheet trayovensmall bowlaluminum foilcharcoalpanspatula
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