Serves 1
Directions
- 1Use a mixture of boneless skinless chicken thighs and chicken breast.
- 2Pound the chicken.
- 3Cut the chicken.
- 4For the marinade combine olive oil, lemon juice, yogurt, minced garlic, shawarma spices and the chicken.
- 5Massage that in really well and ideally you want to let this marinate for several hours.
- 6To cook the chicken you can line it on a vertical spit or you can just put it on some bamboo skewers and bake that in the oven until it reaches an internal temperature of 165.
- 7Slice up the chicken into strips.
- 8Stretch the dough out thinner and shaped it into a circle.
- 9Cook it on an upside down heated pan.
- 10Make some fresh homemade garlic sauce aka toum to go with this.
- 11Add garlic sauce, pickles, chicken, pomegranate molasses and a cabbage slaw to the bread.
- 12Roll the shawarma.
- 13Brush with the leftover chicken juices, sprinkle with some sumac and then toast them in a hot pan until they're nice and crispy.
- 14Serve it up with some fries, more garlic sauce on the side and it's ready to enjoy.
Ingredients
- boneless skinless chicken thighs
- chicken breast
- olive oil
- lemon juice
- yogurt
- minced garlic
- shawarma spices
- soft and chewy naan
- garlic sauce
- pickles
- pomegranate molasses
- cabbage slaw
- sumac
Equipment
knifemortarpestlebaking dishvertical spitbamboo skewersovenheated panbrush
Tips
- Marinate the chicken for several hours
- Bake chicken until it reaches an internal temperature of 165 degrees
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