Crispy Chicken Shawarma
Directions
- 1Mix all marinade ingredients in your baking pan.
- 2Add chicken and coat well in the marinade.
- 3Place one onion half cut-side down.
- 4Insert 2 skewers about 2 inches apart into the onion.
- 5Thread chicken onto skewers, alternating thigh and breast.
- 6Top with the second onion half.
- 7Place the pan back in the oven.
- 8Bake at 400°F (200°C) for about 1 hour, basting.
- 9Add ½ cup water once or twice if needed during baking.
- 10Meanwhile, whisk tehina ingredients until smooth.
- 11Toss onion salad ingredients together.
- 12Slice shawarma thinly.
- 13Fill pita with chicken, onion salad, and pickles.
- 14Brush pita with drippings or a paste of hot pepper paste and oil.
- 15Pan-toast pita on medium heat until crispy on all sides.
- 16Finish with tehina and pomegranate molasses.
Ingredients
- 2 lb boneless chicken thighs, breasts, or a mix (pounded thin)
- 0.25 cup lemon juice
- 0.25 cup olive oil
- 0.25 cup hot pepper paste can be subbed for tomato paste
- 1 tbsp shawarma spice
- 2 tsp salt
- 1 tsp black pepper
- 3 garlic cloves, minced
- 1 large onion, cut in half across the center (equator)
- 1 cup tahini
- 1 Juice of lemon
- 1 tsp salt
- 2 tsp salt
- 0.75 cup ice-cold water (as needed)
- 1 large onion, sliced
- 1 Juice of lemon
- 1 drizzle olive oil
- 1 tsp salt
- 2 tsp sumac
- 1 large pita (split) or lavash
- Pickles
- Shawarma drippings
- 1 tbsp hot pepper paste
- 2 tbsp oil
Equipment
baking panwooden skewersmeat thermometerwhiskhot pan
Tips
- For perfectly cooked chicken, use a meat thermometer. Internal temp should reach 165°F (74°C), or 170°F for extra safety.
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