# The Best Shawarma At Home

Homemade shawarma that tastes just like you got it from an authentic restaurant.

- Cuisine: Middle Eastern
- Category: Drink
- Language: en

## Ingredients

- 1 tsp white peppercorn
- 1 tsp coriander
- 1 tsp green cardamom
- 1 tsp curry
- 1 tsp chicken bullion
- 1 tsp brown cloves
- 0.5 tsp cumin
- 1 tsp cinnamon
- 0.5 tsp ground thyme
- 0.5 tsp oregano
- 4 g Aleppo pepper powder
- a touch nutmeg
- 2.5 tbsp salt
- 2 zest lemons
- 5 juice lemons
- 1 zest and juice orange
- 1.5 tbsp shhata or chili paste
- 2 tbsp yogurt
- 1 tsp white distilled vinegar
- 4 cloves garlic
- 4 lbs boneless skin-on chicken thighs
- 3 egg whites
- 0.75 cup garlic
- 2.5 tsp salt
- 3.5 tbsp lemon juice
- 1 cup neutral oil

## Instructions

1. Grind white peppercorns in a spice grinder until fine.
2. Combine 1 tsp white pepper, 1 tsp coriander, 1 tsp green cardamom, 1 tsp curry, 1 tsp chicken bullion, 1 tsp brown cloves, 0.5 tsp cumin, 1 tsp cinnamon, 0.5 tsp ground thyme, 0.5 tsp oregano, 4g Aleppo pepper powder, a touch of nutmeg, and 2.5 tbsp salt to create the spice mix. Set aside.
3. Zest two lemons and one orange using a microplane. Juice five lemons and one orange.
4. In a blender, combine the zest of two lemons, juice of five lemons, zest and juice of one orange, 1.5 tbsp shhata or chili paste, 2 tbsp yogurt, 1 tsp white distilled vinegar, and 4 cloves of garlic.
5. Add the prepared spice mix to the blender with the wet ingredients.
6. Blend on high until smooth, about one minute, to break down garlic and mix spices.
7. Taste the marinade to ensure balance of flavors and seasoning.
8. Take 4 lbs of boneless skin-on chicken thighs. Remove the skin and save it for later.
9. Place chicken thighs in the freezer for about 30 minutes to make them easier to slice precisely.
10. Trim any excess fat from the chicken thighs to ensure consistency.
11. Slice the chicken thighs into ultra-thin shavings, aiming for some pieces to be thinner for crispiness.
12. Place the sliced chicken in a bowl. Add about half of the prepared marinade and mix well. Optionally, pour some marinade onto the saved chicken skin.
13. Cover the marinated chicken and refrigerate for a minimum of one day, ideally two days, for maximum flavor.
14. Pat the marinated chicken skins dry with a paper towel to remove any excess moisture.
15. Lay chicken skins in a cold 12-inch non-stick skillet over medium-low heat. Place a chef press or another pan on top to compress them.
16. Cook the chicken skins for approximately 10 minutes until crispy, or alternatively, lay them on a parchment-lined, sprayed sheet tray, spray aggressively, layer up to three times with parchment in between, top with another sheet tray, and bake at 370°F for 10-15 minutes.
17. Heat beef tallow in a pan over medium-high heat, ensuring an even coat without the chicken swimming in it.
18. Sear the marinated chicken pieces in the hot pan. Flip them once they develop a maillard reaction.
19. Cook the chicken for about 1 to 1.5 minutes per side until done.
20. Once seared, place the chicken on a finishing tray and tent with foil to keep warm, being careful not to overcook.
21. For the garlic sauce, combine three egg whites and 3/4 cup of garlic in a blender on a high setting until frothy and smooth.
22. Transfer the egg white and garlic mixture to a food processor.
23. Add 2.5 tsp of salt and 3.5 tbsp of freshly squeezed lemon juice to the food processor.
24. With the food processor running, slowly drizzle in 1 to 1.5 cups (360 ml) of neutral oil (refined avocado or light olive oil) through a funnel in a very light stream until the sauce emulsifies and becomes thick and creamy.

## Equipment

- spice grinder
- blender
- microplane
- sheet tray
- parchment paper
- 12-in non-stick skillet
- chef press
- food processor
- funnel

## Tips

- For easier and more precise cuts, freeze chicken thighs for about half an hour before slicing.
- Clean chicken thighs by removing all pieces of fat for consistent texture.
- Slice chicken thighs ultra-thin, almost like sashimi, for better crispiness and flavor absorption.
- Keep some chicken slices thinner than others for varying textures after cooking.
- Save chicken skins and leftover fat. Render the fat for chicken fat and use the skins for crispy crisps.
- Marinate chicken for a minimum of one day, ideally two days, for maximum flavor penetration.
- Press chicken skins firmly with a chef press or another pan in a cold non-stick skillet over medium-low heat to make them crispy.
- Alternatively, cook chicken skins on a sheet tray with parchment paper, sprayed aggressively, layered up to three times, with another sheet tray on top, in the oven at 370°F for 10-15 minutes.
- Sear chicken in beef tallow over medium-high heat until a maillard reaction occurs, approximately 1 to 1.5 minutes per side.
- For garlic sauce, use egg whites to homogenize and achieve a smooth, creamy texture.
- Use a food processor for garlic sauce to prevent overheating and ensure smoother emulsification.

## Source

- Original video: https://youtu.be/Uj5ZggWHYU4?si=iWGFDBawRVBDsJem
- Recipe page: https://www.cliprecipe.com/recipe/51b70b1e-84e6-4bed-bac0-a5f5ab0a31e1
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt