Directions
- 1Add garlic to the mini blender.
- 2Add hot pepper paste.
- 3Add full fat plain yogurt.
- 4Add a light drizzle of oil.
- 5Add bottle cap full of vinegar.
- 6Add cumin, coriander and all spice.
- 7Add cardamom, clove, paprika, salt and MSG.
- 8Give it a quick pulse.
- 9Slice boneless skinless thighs into thin slices.
- 10Introduce chicken to marinade.
- 11Throw a large sheet tray into the oven on high broil.
- 12Add in some tallow.
- 13Spread the chicken out into a thin layer and put it in the oven on high broil for 20 minutes, flipping halfway through.
- 14Line a mini bowl with aluminum foil.
- 15Add a kiss of oil, lit charcoal and cover to smoke.
- 16Dip pita in the sheet pan drippings.
- 17Smear pita with doum.
- 18Lay in smoked chicken and spicy pickles.
- 19Tightly roll it up and toast seam side down.
- 20Heat up some of the hot pepper paste with water and oil.
- 21Brush the shawarma with the hot pepper paste as it toasts.
- 22Finish with an extra dollop of doum, a little bit more chicken and pomegranate molasses.
Ingredients
- handful garlic
- spoonful Baroody hot pepper paste
- spoonful full fat plain yogurt
- drizzle oil
- bottle cap vinegar
- cumin
- coriander
- all spice
- cardamom
- clove
- paprika
- salt
- MSG
- boneless skinless chicken thighs
- tallow
- kiss oil
- lit charcoal
- pita
- doum
- spicy pickles
- hot pepper paste
- water
- pomegranate molasses
- oil
Equipment
mini blendercutting boardknifebowlsheet trayovenmini bowlfoiltongspanspatulagriddle
Tips
- You could replace the vinegar with lemon juice
- Marinate the chicken until you lose patience.
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