Directions
- 1Cut chicken thighs into thin strips.
- 2Make marinade by blending garlic, hot pepper paste, yogurt, lemon juice, rosemary, oregano, parsley, ginger, cumin, paprika, salt, pepper, and olive oil.
- 3Mix marinade with chicken.
- 4Make red sauce by cooking tomato paste, hot pepper paste, and olive oil in a saucepan.
- 5Add cumin, paprika, oregano, and salt to the red sauce.
- 6Boil down the red sauce for a couple of minutes.
- 7Spread ghee or tallow on a sheet tray and cook the chicken on high broil in the oven.
- 8Flip chicken after 15 minutes and repeat the cooking process.
- 9Toast pita in a hot pan with olive oil.
- 10Spread toum and shittlah on the pita.
- 11Add chicken, wild cucumber pickles, and red sauce to the pita.
- 12Roll the pita into a shawarma.
- 13Toast the shawarma in the pan with more tomato sauce.
Ingredients
- 1 package chicken thighs
- 3 cloves garlic
- 2 tablespoons hot pepper paste
- 1 cup yogurt
- 2 lemons lemon juice
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup water
- 1 tablespoon ghee or tallow
- 1 piece thin pita
- 2 tablespoons toum
- 2 tablespoons shuttlah
- 1 handful wild cucumber pickles
Equipment
knifeblendersheet traywooden spoonsmall bowlsmall panlarge pan
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