Crispy Chicken Shawarma
Serves 1
Directions
- 1Slice chicken thighs into very thin pieces.
- 2Prepare the marinade by combining hot pepper paste or tomato paste, full fat yogurt, fresh lemon juice, oil, and shawarma spices (cumin, coriander, allspice, smoked paprika, cardamom, clove, MSG, and salt to taste). Optional additions include ginger and cayenne pepper.
- 3Mix the chicken thoroughly with the marinade and marinate overnight.
- 4To make the red sauce, heat oil in a pan, add tomato or hot pepper paste until foamy and toasty, then add cayenne pepper, ketchup, and a splash of water to form a paste.
- 5Preheat a sheet tray in the oven for 10-15 minutes on a high broil.
- 6Add beef tallow or neutral oil to the hot sheet tray.
- 7Spread the marinated chicken into a thin layer on the sheet tray.
- 8Broil the chicken in the oven for about 10-15 minutes.
- 9Toss an aluminum foil bowl with oil and a lit natural charcoal to smoke the chicken.
- 10To assemble, split a pita bread and use the insides.
- 11Spread toum generously on the pita.
- 12Add a generous pile of cooked chicken.
- 13Add wild cucumber pickles and pomegranate molasses.
- 14Fold, tuck, and roll the pita.
- 15Toast the seam side down in some pan drippings.
- 16Paint the red paste onto the pita, ensuring all sides are basted.
Ingredients
- 2 lbs chicken thighs
- 3 garlic cloves, peeled
- 2 Tbsp hot pepper paste or tomato paste
- 0.25 cup full fat yogurt
- 1 Tbsp fresh lemon juice
- 2 Tbsp oil
- 1 tsp shawarma spices (cumin)
- 1 tsp shawarma spices (coriander)
- 0.5 tsp shawarma spices (allspice)
- 1 tsp shawarma spices (smoked paprika)
- 0.5 tsp shawarma spices (cardamom)
- 0.5 tsp shawarma spices (clove)
- 0.5 tsp shawarma spices (MSG)
- salt
- 0.5 tsp ginger (optional)
- 1 tsp cayenne pepper (optional for marinade)
- 3 Tbsp beef tallow or neutral oil
- 0.25 cup oil (for red sauce)
- 0.25 cup tomato paste (for red sauce)
- 2 Tbsp ketchup (for red sauce)
- 1 tsp cayenne pepper (for red sauce)
- 0.25 cup water (for red sauce)
- salt (for red sauce)
- large pita bread/flat bread
- Toum
- thinly sliced pickles
- pomegranate molasses
- 1 natural charcoal
Equipment
ovensheet trayaluminum foil bowlpan
Tips
- Use really thin slices of chicken thighs.
- Do not use Greek yogurt for the marinade.
- Marinate the chicken overnight for best results.
- Broil the chicken on high for 10-15 minutes.
- Smoke the chicken with lit natural charcoal for extra flavor.
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