Spicy Chicken Shawarma

20m
Serves 1
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Directions

  1. 1Prepare the marinade: In a food processor, combine garlic, hot pepper paste, yogurt, olive oil, vinegar (or lemon juice), cumin, coriander, allspice, cardamom, clove, paprika, salt, and MSG. Blend until smooth.
  2. 2Cut the boneless, skinless chicken thighs into thin slices.
  3. 3Marinate the chicken in the prepared sauce.
  4. 4Preheat a sheet tray in the oven on high broil.
  5. 5Add tallow to the hot sheet tray.
  6. 6Spread the marinated chicken in a thin layer on the sheet tray and broil, flipping halfway through (approximately 20 minutes).
  7. 7Prepare the pita bread: Dip pita bread in the sheet pan drippings.
  8. 8Spread toum on the pita.
  9. 9Add the smoked chicken and spicy pickles to the pita.
  10. 10Roll the pita tightly, seam-side down, and toast.
  11. 11Heat up the hot pepper paste with water and oil.
  12. 12Gently brush the hot pepper paste mixture on the shawarma as it toasts.
  13. 13Add an extra dollop of toum and more chicken.
  14. 14Drizzle pomegranate molasses over the shawarma.

Ingredients

  • 1 handful garlic
  • 1 spoonful Barooody Hot Pepper Paste
  • 1 spoonful full fat plain yogurt
  • 1 light drizzle olive oil
  • 1 bottle cap full vinegar or lemon juice
  • 1 pinch cumin
  • 1 pinch coriander
  • 1 pinch allspice
  • 1 pinch cardamom
  • 1 pinch clove
  • 1 pinch paprika
  • 1 pinch salt
  • 1 pinch MSG
  • 1 lb boneless skinless chicken thighs
  • 1 spoonful tallow
  • 1 pita bread
  • 1 toum
  • 1 spicy pickles
  • 1 spoonful hot pepper paste
  • 1 water
  • 1 oil
  • 1 pinch pomegranate molasses

Equipment

food processorknifesheet traysmall bowlaluminum foilcharcoal briquettepan