Crispy Chicken Shawarma

60 mins
Serves 1
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Directions

  1. 1Mix all marinade ingredients in your baking pan.
  2. 2Add chicken and coat well in the marinade.
  3. 3Place one onion half cut-side down.
  4. 4Insert 2 skewers about 2 inches apart into the onion.
  5. 5Thread chicken onto skewers, alternating thigh and breast.
  6. 6Top with the second onion half.
  7. 7Place the pan back in the oven.
  8. 8Bake at 400°F (200°C) for about 1 hour, basting.
  9. 9Add ½ cup water once or twice if needed during baking.
  10. 10Meanwhile, whisk tehina ingredients until smooth.
  11. 11Toss onion salad ingredients together.
  12. 12Slice shawarma thinly.
  13. 13Fill pita with chicken, onion salad, and pickles.
  14. 14Brush pita with drippings or a paste of hot pepper paste and oil.
  15. 15Pan-toast pita on medium heat until crispy on all sides.
  16. 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.