Serves 1
Directions
- 1Cut the chicken into thin strips.
- 2Marinade the chicken, cover, and refrigerate for at least 2 hours.
- 3Preheat oven to 240°C / 465°F.
- 4Lay chicken pieces on a lined tray brushed with butter (do not stack).
- 5Bake for 20 minutes.
- 6Over the pita, spread with toum.
- 7Add chicken and pickles.
- 8Roll the pita.
- 9Spread the shawarma glaze in a medium heat pan.
- 10Place the shawarma in the pan.
- 11Brush the sauce on them.
- 12Fry until golden and crisp.
Ingredients
- 2.2 lb boneless chicken thighs
- 3 tbsp plain yogurt
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 4 cloves garlic, grated
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander powder
- 0.5 tsp turmeric
- 0.5 tsp cinnamon
- 0.5 tsp chili powder
- 1 cup fresh garlic cloves, peeled
- 1 tsp salt
- 1 cup neutral oil (Sunflower, canola, or vegetable oil)
- 0.5 lemon juice
- Oil
- Pomegranate molasses
- Tomato paste
- Chicken drippings
- Salt
- sumac
- Pita bread
- Pickles
Equipment
ovenlined traymedium heat pan
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