Spicy Chicken Shawarma

20 mins
Serves 1
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Directions

  1. 1Add garlic to the blender.
  2. 2Add garlic to the blender.
  3. 3Add garlic to the blender.
  4. 4Add a spoonful of hot pepper paste to the blender.
  5. 5Add a spoonful of hot pepper paste to the blender.
  6. 6Add a spoonful of hot pepper paste to the blender.
  7. 7Add full-fat plain yogurt to the blender.
  8. 8Add full-fat plain yogurt to the blender.
  9. 9Add full-fat plain yogurt to the blender.
  10. 10Add a light drizzle of oil to the blender.
  11. 11Add a light drizzle of oil to the blender.
  12. 12Add a light drizzle of oil to the blender.
  13. 13Add a bottle cap full of vinegar to the blender.
  14. 14Add a bottle cap full of vinegar to the blender.
  15. 15Add a bottle cap full of vinegar to the blender.
  16. 16Add shawarma spices, salt, and MSG to the blender.
  17. 17Add shawarma spices, salt, and MSG to the blender.
  18. 18Add shawarma spices, salt, and MSG to the blender.
  19. 19Blend the mixture until smooth.
  20. 20Blend the mixture until smooth.
  21. 21Blend the mixture until smooth.
  22. 22Slice the boneless, skinless chicken thighs very thinly.
  23. 23Slice the boneless, skinless chicken thighs very thinly.
  24. 24Slice the boneless, skinless chicken thighs very thinly.
  25. 25Introduce the sliced chicken to the marinade.
  26. 26Introduce the sliced chicken to the marinade.
  27. 27Introduce the sliced chicken to the marinade.
  28. 28Marinate the chicken.
  29. 29Marinate the chicken.
  30. 30Marinate the chicken.
  31. 31Throw a large sheet tray into the oven on a high broil.
  32. 32Throw a large sheet tray into the oven on a high broil.
  33. 33Throw a large sheet tray into the oven on a high broil.
  34. 34Once sizzling hot, add tallow to the sheet tray.
  35. 35Once sizzling hot, add tallow to the sheet tray.
  36. 36Once sizzling hot, add tallow to the sheet tray.
  37. 37Spread the marinated chicken into a thin layer on the sheet tray.
  38. 38Spread the marinated chicken into a thin layer on the sheet tray.
  39. 39Spread the marinated chicken into a thin layer on the sheet tray.
  40. 40Place the tray into the oven on a high broil, flipping midway through.
  41. 41Place the tray into the oven on a high broil, flipping midway through.
  42. 42Place the tray into the oven on a high broil, flipping midway through.
  43. 43Line a mini bowl with aluminum foil.
  44. 44Line a mini bowl with aluminum foil.
  45. 45Line a mini bowl with aluminum foil.
  46. 46Pour a kiss of oil into the foil-lined bowl.
  47. 47Pour a kiss of oil into the foil-lined bowl.
  48. 48Pour a kiss of oil into the foil-lined bowl.
  49. 49Throw in a lit charcoal into the oil, and cover to smoke.
  50. 50Throw in a lit charcoal into the oil, and cover to smoke.
  51. 51Throw in a lit charcoal into the oil, and cover to smoke.
  52. 52Dip pita bread in the sheet pan drippings.
  53. 53Dip pita bread in the sheet pan drippings.
  54. 54Dip pita bread in the sheet pan drippings.
  55. 55Smear the pita bread with the previously made toum.
  56. 56Smear the pita bread with the previously made toum.
  57. 57Smear the pita bread with the previously made toum.
  58. 58Lay in the smoked chicken on top of the toum.
  59. 59Lay in the smoked chicken on top of the toum.
  60. 60Lay in the smoked chicken on top of the toum.
  61. 61Add some spicy pickles on top of the chicken.
  62. 62Add some spicy pickles on top of the chicken.
  63. 63Add some spicy pickles on top of the chicken.
  64. 64Tightly roll up the pita bread with the fillings.
  65. 65Tightly roll up the pita bread with the fillings.
  66. 66Tightly roll up the pita bread with the fillings.
  67. 67Toast the rolled shawarma seam-side down.
  68. 68Toast the rolled shawarma seam-side down.
  69. 69Toast the rolled shawarma seam-side down.
  70. 70Heat up some hot pepper paste with water and oil in a pot.
  71. 71Heat up some hot pepper paste with water and oil in a pot.
  72. 72Heat up some hot pepper paste with water and oil in a pot.
  73. 73Gently brush the heated hot pepper paste on the shawarma as it toasts.
  74. 74Gently brush the heated hot pepper paste on the shawarma as it toasts.
  75. 75Gently brush the heated hot pepper paste on the shawarma as it toasts.
  76. 76Finish with an extra dollop of toum.
  77. 77Finish with an extra dollop of toum.
  78. 78Finish with an extra dollop of toum.
  79. 79Add a little more chicken on top.
  80. 80Add a little more chicken on top.
  81. 81Add a little more chicken on top.
  82. 82Drizzle with pomegranate molasses.
  83. 83Drizzle with pomegranate molasses.
  84. 84Drizzle with pomegranate molasses.
  85. 85Serve and enjoy.
  86. 86Serve and enjoy.
  87. 87Serve and enjoy.

Ingredients

  • handful Garlic
  • handful Garlic
  • handful Garlic
  • spoonful Hot pepper paste
  • spoonful Hot pepper paste
  • spoonful Hot pepper paste
  • Full-fat plain yogurt
  • Full-fat plain yogurt
  • Full-fat plain yogurt
  • drizzle Olive oil
  • drizzle Olive oil
  • drizzle Olive oil
  • bottle cap Vinegar
  • bottle cap Vinegar
  • bottle cap Vinegar
  • Cumin
  • Cumin
  • Cumin
  • Coriander
  • Coriander
  • Coriander
  • Allspice
  • Allspice
  • Allspice
  • Cardamom
  • Cardamom
  • Cardamom
  • Clove
  • Clove
  • Clove
  • Paprika
  • Paprika
  • Paprika
  • Salt
  • Salt
  • Salt
  • MSG
  • MSG
  • MSG
  • Boneless, skinless chicken thighs
  • Boneless, skinless chicken thighs
  • Boneless, skinless chicken thighs
  • Tallow
  • Tallow
  • Tallow
  • Pita bread
  • Pita bread
  • Pita bread
  • Spicy pickles
  • Spicy pickles
  • Spicy pickles
  • Water
  • Water
  • Water
  • Pomegranate molasses
  • Pomegranate molasses
  • 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.