Spicy Chicken Shawarma
Directions
- 1Start by making the marinade: Combine garlic, hot pepper paste, yogurt, olive oil, vinegar (or lemon juice), cumin, coriander, allspice, cardamom, clove, paprika, salt and MSG in a food processor. Pulse until smooth.
- 2Cut the chicken thighs into very thin slices.
- 3Add the sliced chicken to a bowl and mix with the marinade.
- 4Marinate the chicken until you lose patience.
- 5Preheat your oven to broil. Add tallow to a sheet tray and spread the chicken into a thin layer.
- 6Cook in the oven on high broil, flipping halfway through, for approximately 20 minutes.
- 7Prepare the mini bowl lined up with aluminum foil, and add a little oil.
- 8Throw in a lit charcoal briquette and cover to smoke.
- 9Dip the pita bread into the sheet tray drippings.
- 10Spread toum on the pita.
- 11Add the smoked chicken and spicy pickles to the pita.
- 12Tightly roll up the pita.
- 13Toast the seam-side down. In the meantime heat up some hot pepper paste with water and oil.
- 14Brush the sauce on the shawarma as it toasts.
- 15Finish with extra toum, more chicken, and a drizzle of pomegranate molasses.
Ingredients
- 1 handful garlic
- 1 tablespoon Barooody Hot Pepper Paste
- 1 tablespoon full fat plain yogurt
- 1 light drizzle olive oil
- 1 bottle cap full vinegar or lemon juice
- 1 pinch cumin
- 1 pinch coriander
- 1 pinch allspice
- 1 pinch cardamom
- 1 pinch clove
- 1 pinch paprika
- 1 pinch salt
- 1 pinch MSG
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon tallow
- 1 pita bread
- 1 tablespoon toum
- 1 spicy pickles
- 1 some hot pepper paste
- 1 some water
- 1 some oil
- 1 some pomegranate molasses
Equipment
food processorknifesheet traysmall bowlaluminum foilcharcoal briquettepan