Crispy Chicken Shawarma
Directions
- 1Mix marinade ingredients in a baking pan, then coat the chicken thoroughly.
- 2Cut one onion in half across the equator. Place one half cut-side down, then insert two wooden skewers about 2 inches apart.
- 3Thread chicken onto the skewers, alternating between thigh and breast meat.
- 4Top the chicken stack with the second onion half, pressing it down onto the skewers.
- 5Bake in the pan at 400°F. Baste occasionally and rotate the chicken stack every 10 minutes; add 1/2 cup of water to the pan if needed.
- 6Whisk tehina ingredients together until smooth.
- 7Toss the sliced onion salad ingredients together.
- 8Slice the cooked chicken thinly. Prepare a pita or lavash, then fill it with the chicken, onion salad, and pickles.
- 9Brush the outside of the pita with the chicken pan drippings. Toast in a hot pan over medium heat until crispy on all sides.
- 10Finish with prepared tehina and pomegranate molasses.
Ingredients
- 2 lb boneless chicken thigh and breast, pounded thin
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup hot pepper paste
- 1 tbsp shawarma spice
- 2 tsp salt
- 1 tsp black pepper
- 3 garlic clove, minced
- 2 wooden skewer
- 1 large onion
- 1 cup tahini
- 1 whole lemon
- 1-2 tsp salt
- 3/4 cup ice-cold water
- 1 large onion, sliced
- 1 whole lemon
- olive oil (optional)
- 1 tsp salt
- 2 tsp sumac
- 1 large pita or lavash
- pickles (optional)
Equipment
baking panwhiskwooden skewersknifemeat thermometerfrying pantongssilicone brush
Tips
- Do not use yogurt in this marinade.
- Internal temperature of the chicken should reach 165°F-170°F.
- If you don't have drippings to brush the bread, mix 1 tbsp of hot pepper paste with 2 tbsp of oil.
- Coconut pareve yogurt is a good addition to the marinade.
