Serves 1
Directions
- 1Slice the chicken thighs into thin pieces.
- 2Add a handful of garlic to a food processor.
- 3Add tomato paste or hot pepper paste.
- 4Add a small amount of full-fat yogurt (do not use Greek yogurt).
- 5Squeeze in some fresh lemon juice.
- 6Add a squirt of oil.
- 7Add shawarma spices.
- 8Blend the mixture until smooth.
- 9Pour the marinade over the chicken.
- 10Mix the chicken with the marinade.
- 11Marinate the chicken overnight.
- 12Start with some oil in a pan.
- 13Add lots of tomato or hot pepper paste to the pan.
- 14Add a little cayenne pepper to the pan.
- 15Add a little ketchup.
- 16Splash in a little water and turn it into a paste.
- 17Place a sheet tray in the oven on high broil for 10-15 minutes.
- 18Add beef tallow to the hot sheet tray.
- 19Slide the marinated chicken onto the sheet tray.
- 20Spread the chicken into a thin layer and throw it into the oven on high broil for about 10-15 minutes.
- 21Place an aluminum foil bowl with oil in the middle of the cooked chicken.
- 22Place a lit natural charcoal in the oil to smoke the chicken.
- 23Split a pita bread and use the insides.
- 24Spread toum on the pita.
- 25Add a generous pile of cooked chicken.
- 26Add some wild cucumber pickles.
- 27Fold, tuck, and roll the pita.
- 28Toast the seam-side down in some pan drippings.
- 29Paint the red paste onto the shawarma.
- 30Flip the shawarma and baste all sides.
- 31Serve and enjoy.
Ingredients
- 2 lbs chicken thighs
- 3 garlic cloves
- 2 Tbsp hot pepper paste or tomato paste
- 0.25 cup full-fat yogurt
- lemon juice
- olive oil
- shawarma spices
- beef tallow
- cayenne pepper
- ketchup
- water
- pita
- toum
- cucumber pickles
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp allspice
- 1 tsp smoked paprika
- 0.5 tsp cardamom
- 0.5 tsp clove
- 0.5 tsp msg
- salt
- 0.5 tsp ginger
- 1 tsp cayenne pepper
- 3 Tbsp beef tallow or neutral oil
- 0.25 cup oil
- 0.25 cup tomato paste
- 2 Tbsp ketchup
- 1 tsp cayenne pepper
- 0.25 cup water
- salt
- large pita bread/flatbread
- toum
- thinly sliced pickles
- pomegranate molasses
Equipment
food processorfrying pansheet trayovenaluminium foilcharcoalbrush
Tips
- Marinate until you lose patience (overnight is good).
- Spread the chicken into a thin layer on the sheet tray.
- Baste all sides of the shawarma with the red paste.
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