Crispy Chicken Shawarma
Directions
- 1Combine all marinade ingredients in a baking pan.
- 2Add the chicken and coat it well.
- 3Place one onion half cut-side down.
- 4Insert 2 skewers about 2 inches apart into the onion.
- 5Thread the marinated chicken onto the skewers, alternating thigh and breast pieces.
- 6Top with the second onion half and place it back in the pan.
- 7Bake at 400°F (200°C) for about 1 hour, basting occasionally.
- 8Add ½ cup water once or twice if needed during baking.
- 9Meanwhile, whisk tehina ingredients until smooth for Creamy Tehina.
- 10Toss onion salad ingredients together for Onion Sumac Salad.
- 11Slice the cooked shawarma thinly.
- 12Fill pita with chicken, onion salad, and pickles.
- 13Brush pita with drippings/paste.
- 14Pan-toast the pita on medium heat until crispy on all sides, seam side down first.
- 15Finish with tehina and pomegranate molasses.
Ingredients
- 2 lb boneless chicken thighs and breasts, pounded thin
- 0.25 cup lemon juice
- 0.25 cup olive oil
- 0.25 cup hot pepper paste
- 1 tbsp shawarma spice
- 2 tsp salt
- 1 tsp black pepper
- 3 garlic cloves, minced
- 1 large onion, cut in half across the center (equator)
- 1 cup tahini
- 1 lemon juice
- 1 tsp salt
- 0.75 cup ice-cold water
- 1 large onion, sliced
- 1 lemon juice
- 1 drizzle olive oil
- 1 tsp salt
- 2 tsp sumac
- 1 large pita (split) or lavash
- Pickles
- 1 tbsp Shawarma drippings or mix hot pepper paste + oil
- pomegranate molasses
Equipment
baking panwooden skewersmeat thermometerhot pan
Tips
- For perfectly cooked chicken, use a meat thermometer. Internal temp should reach 165°F (74°C), or 170°F for extra safety.
- No yogurt in this recipe.
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