4Prepare the marinade by combining hot pepper paste (or tomato paste), full-fat yogurt, fresh lemon juice (or white vinegar), a squirt of oil, and shawarma spices.
5Prepare the marinade by combining hot pepper paste (or tomato paste), full-fat yogurt, fresh lemon juice (or white vinegar), a squirt of oil, and shawarma spices.
6Prepare the marinade by combining hot pepper paste (or tomato paste), full-fat yogurt, fresh lemon juice (or white vinegar), a squirt of oil, and shawarma spices.
7Mix the chicken with the marinade.
8Mix the chicken with the marinade.
9Mix the chicken with the marinade.
10Marinate the chicken, preferably overnight.
11Marinate the chicken, preferably overnight.
12Marinate the chicken, preferably overnight.
13For the red sauce, heat oil, add tomato or hot pepper paste, cayenne pepper, and ketchup. Splash in water and turn it into a paste.
14For the red sauce, heat oil, add tomato or hot pepper paste, cayenne pepper, and ketchup. Splash in water and turn it into a paste.
15For the red sauce, heat oil, add tomato or hot pepper paste, cayenne pepper, and ketchup. Splash in water and turn it into a paste.
16Preheat the oven with a sheet tray on a high broil for about 10-15 minutes.
17Preheat the oven with a sheet tray on a high broil for about 10-15 minutes.
18Preheat the oven with a sheet tray on a high broil for about 10-15 minutes.
19Add beef tallow or neutral oil to the hot sheet tray.
20Add beef tallow or neutral oil to the hot sheet tray.
21Add beef tallow or neutral oil to the hot sheet tray.
22Slide the marinated chicken onto the sheet tray and spread it out into a thin layer.
23Slide the marinated chicken onto the sheet tray and spread it out into a thin layer.
24Slide the marinated chicken onto the sheet tray and spread it out into a thin layer.
25Broil the chicken in the oven for about 10-15 minutes.
26Broil the chicken in the oven for about 10-15 minutes.
27Broil the chicken in the oven for about 10-15 minutes.
28Place an aluminum foil bowl with oil and a lit natural charcoal in the oven with the chicken to smoke it.
29Place an aluminum foil bowl with oil and a lit natural charcoal in the oven with the chicken to smoke it.
30Place an aluminum foil bowl with oil and a lit natural charcoal in the oven with the chicken to smoke it.
31To assemble, split a pita and use the insides.
32To assemble, split a pita and use the insides.
33To assemble, split a pita and use the insides.
34Spread a generous amount of toum on the pita.
35Spread a generous amount of toum on the pita.
36Spread a generous amount of toum on the pita.
37Pile a generous amount of cooked chicken onto the pita.
38Pile a generous amount of cooked chicken onto the pita.
39Pile a generous amount of cooked chicken onto the pita.
40Add thinly sliced wild cucumber pickles to the pita.
41Add thinly sliced wild cucumber pickles to the pita.
42Add thinly sliced wild cucumber pickles to the pita.
43Fold, tuck, and roll the pita.
44Fold, tuck, and roll the pita.
45Fold, tuck, and roll the pita.
46Toast the seam side down in some pan drippings.
47Toast the seam side down in some pan drippings.
48Toast the seam side down in some pan drippings.
49Paint the beautiful red paste onto the toasted shawarma, ensuring all sides are basted.
50Paint the beautiful red paste onto the toasted shawarma, ensuring all sides are basted.
51Paint the beautiful red paste onto the toasted shawarma, ensuring all sides are basted.
Ingredients
2 lbs chicken thighs
2 lbs chicken thighs
2 lbs chicken thighs
3 4 garlic cloves, peeled
3 4 garlic cloves, peeled
3 4 garlic cloves, peeled
2 Tbsp hot pepper paste or tomato paste
2 Tbsp hot pepper paste or tomato paste
2 Tbsp hot pepper paste or tomato paste
0.25 cup full-fat yogurt
0.25 cup full-fat yogurt
0.25 cup full-fat yogurt
1 Tbsp fresh lemon juice or white vinegar
1 Tbsp fresh lemon juice or white vinegar
1 Tbsp fresh lemon juice or white vinegar
2 Tbsp olive oil
2 Tbsp olive oil
2 Tbsp olive oil
shawarma spices or pre-mixed shawarma spice
shawarma spices or pre-mixed shawarma spice
shawarma spices or pre-mixed shawarma spice
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp coriander
1 tsp coriander
1 tsp coriander
0.5 tsp allspice
0.5 tsp allspice
0.5 tsp allspice
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
0.5 tsp cardamom
0.5 tsp cardamom
0.5 tsp cardamom
0.5 tsp clove
0.5 tsp clove
0.5 tsp clove
0.5 tsp msg
0.5 tsp msg
0.5 tsp msg
to taste Salt
to taste Salt
to taste Salt
0.5 tsp ginger (optional)
0.5 tsp ginger (optional)
0.5 tsp ginger (optional)
1 tsp cayenne pepper (optional)
1 tsp cayenne pepper (optional)
1 tsp cayenne pepper (optional)
3 Tbsp beef tallow or neutral oil
3 Tbsp beef tallow or neutral oil
3 Tbsp beef tallow or neutral oil
0.25 cup oil for red sauce
0.25 cup oil for red sauce
0.25 cup oil for red sauce
0.25 cup tomato paste for red sauce
0.25 cup tomato paste for red sauce
0.25 cup tomato paste for red sauce
2 tbsp ketchup
2 tbsp ketchup
2 tbsp ketchup
1 tsp cayenne pepper for red sauce
1 tsp cayenne pepper for red sauce
1 tsp cayenne pepper for red sauce
0.25 cup water
0.25 cup water
0.25 cup water
to taste Salt for red sauce
to taste Salt for red sauce
to taste Salt for red sauce
Large pita bread/flat bread
Large pita bread/flat bread
Large pita bread/flat bread
Toum
Toum
Toum
Thinly sliced pickles (wild cucumber pickles)
Thinly sliced pickles (wild cucumber pickles)
Thinly sliced pickles (wild cucumber pickles)
Pomegranate molasses
Pomegranate molasses
Pomegranate molasses
natural charcoal
natural charcoal
natural charcoal
Equipment
ovensheet trayaluminum foil bowlpan
Tips
Get really thin slices on some thighs for a good home shawarma.
Do not use Greek yogurt.
Marinate chicken overnight for best flavor.
Smoke the chicken with lit natural charcoal for extra flavor.