Directions
- 1Add garlic to the blender.
- 2Add a spoonful of hot pepper paste to the blender.
- 3Add full-fat plain yogurt to the blender.
- 4Add a light drizzle of oil to the blender.
- 5Add a bottle cap full of vinegar to the blender.
- 6Add shawarma spices, salt, and MSG to the blender.
- 7Blend the mixture until smooth.
- 8Slice the boneless, skinless chicken thighs very thinly.
- 9Introduce the sliced chicken to the marinade.
- 10Marinate the chicken.
- 11Throw a large sheet tray into the oven on a high broil.
- 12Once sizzling hot, add tallow to the sheet tray.
- 13Spread the marinated chicken into a thin layer on the sheet tray.
- 14Place the tray into the oven on a high broil, flipping midway through.
- 15Line a mini bowl with aluminum foil.
- 16Pour a kiss of oil into the foil-lined bowl.
- 17Throw in a lit charcoal into the oil, and cover to smoke.
- 18Dip pita bread in the sheet pan drippings.
- 19Smear the pita bread with the previously made toum.
- 20Lay in the smoked chicken on top of the toum.
- 21Add some spicy pickles on top of the chicken.
- 22Tightly roll up the pita bread with the fillings.
- 23Toast the rolled shawarma seam-side down.
- 24Heat up some hot pepper paste with water and oil in a pot.
- 25Gently brush the heated hot pepper paste on the shawarma as it toasts.
- 26Finish with an extra dollop of toum.
- 27Add a little more chicken on top.
- 28Drizzle with pomegranate molasses.
- 29Serve and enjoy.
Ingredients
- handful Garlic
- spoonful Hot pepper paste
- Full-fat plain yogurt
- drizzle Olive oil
- bottle cap Vinegar
- Cumin
- Coriander
- Allspice
- Cardamom
- Clove
- Paprika
- Salt
- MSG
- Boneless, skinless chicken thighs
- Tallow
- Pita bread
- Spicy pickles
- Water
- Pomegranate molasses
Equipment
BlenderLarge sheet trayMini bowlAluminum foilTongsPotBrush
Tips
- For the marinade, you can use lemon juice instead of vinegar.
- Remember to get really thin slices of chicken.
- Marinate until you lose patience.
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