Spicy Chicken Shawarma
Directions
- 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.
- 2Cut the boneless, skinless chicken thighs into thin slices.
- 3Marinate the chicken in the prepared sauce.
- 4Preheat a sheet tray in the oven on high broil.
- 5Add tallow to the hot sheet tray.
- 6Spread the marinated chicken in a thin layer on the sheet tray and broil, flipping halfway through (approximately 20 minutes).
- 7Prepare the pita bread: Dip pita bread in the sheet pan drippings.
- 8Spread toum on the pita.
- 9Add the smoked chicken and spicy pickles to the pita.
- 10Roll the pita tightly, seam-side down, and toast.
- 11Heat up the hot pepper paste with water and oil.
- 12Gently brush the hot pepper paste mixture on the shawarma as it toasts.
- 13Add an extra dollop of toum and more chicken.
- 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
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