Spicy Chicken Shawarma

20m
Serves 1
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Directions

  1. 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.
  2. 2Cut boneless, skinless chicken thighs into thin slices.
  3. 3In a bowl, combine chicken slices with the marinade and allow it to marinate until you lose patience.
  4. 4Preheat the oven to high broil. Place a sheet tray in the oven.
  5. 5Once the sheet tray is sizzling hot, add tallow.
  6. 6Spread the marinated chicken on the sheet tray in a thin layer and broil, flipping halfway through. This will take about 20 minutes.
  7. 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.
  8. 8Dip the pita bread into the sheet pan drippings.
  9. 9Spread toum on the pita bread.
  10. 10Add smoked chicken and spicy pickles to the pita bread.
  11. 11Tightly roll up the pita bread and place seam-side down.
  12. 12Heat up some of the hot pepper paste with water and oil.
  13. 13Gently brush the shawarma with the hot pepper paste mixture while it toasts.
  14. 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