Crispy Chicken Shawarma

60 mins
Serves 1
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Directions

  1. 1Combine all marinade ingredients in a baking pan.
  2. 2Combine all marinade ingredients in a baking pan.
  3. 3Combine all marinade ingredients in a baking pan.
  4. 4Add the chicken and coat it well.
  5. 5Add the chicken and coat it well.
  6. 6Add the chicken and coat it well.
  7. 7Place one onion half cut-side down.
  8. 8Place one onion half cut-side down.
  9. 9Place one onion half cut-side down.
  10. 10Insert 2 skewers about 2 inches apart into the onion.
  11. 11Insert 2 skewers about 2 inches apart into the onion.
  12. 12Insert 2 skewers about 2 inches apart into the onion.
  13. 13Thread the marinated chicken onto the skewers, alternating thigh and breast pieces.
  14. 14Thread the marinated chicken onto the skewers, alternating thigh and breast pieces.
  15. 15Thread the marinated chicken onto the skewers, alternating thigh and breast pieces.
  16. 16Top with the second onion half and place it back in the pan.
  17. 17Top with the second onion half and place it back in the pan.
  18. 18Top with the second onion half and place it back in the pan.
  19. 19Bake at 400°F (200°C) for about 1 hour, basting occasionally.
  20. 20Bake at 400°F (200°C) for about 1 hour, basting occasionally.
  21. 21Bake at 400°F (200°C) for about 1 hour, basting occasionally.
  22. 22Add ½ cup water once or twice if needed during baking.
  23. 23Add ½ cup water once or twice if needed during baking.
  24. 24Add ½ cup water once or twice if needed during baking.
  25. 25Meanwhile, whisk tehina ingredients until smooth for Creamy Tehina.
  26. 26Meanwhile, whisk tehina ingredients until smooth for Creamy Tehina.
  27. 27Meanwhile, whisk tehina ingredients until smooth for Creamy Tehina.
  28. 28Toss onion salad ingredients together for Onion Sumac Salad.
  29. 29Toss onion salad ingredients together for Onion Sumac Salad.
  30. 30Toss onion salad ingredients together for Onion Sumac Salad.
  31. 31Slice the cooked shawarma thinly.
  32. 32Slice the cooked shawarma thinly.
  33. 33Slice the cooked shawarma thinly.
  34. 34Fill pita with chicken, onion salad, and pickles.
  35. 35Fill pita with chicken, onion salad, and pickles.
  36. 36Fill pita with chicken, onion salad, and pickles.
  37. 37Brush pita with drippings/paste.
  38. 38Brush pita with drippings/paste.
  39. 39Brush pita with drippings/paste.
  40. 40Pan-toast the pita on medium heat until crispy on all sides, seam side down first.
  41. 41Pan-toast the pita on medium heat until crispy on all sides, seam side down first.
  42. 42Pan-toast the pita on medium heat until crispy on all sides, seam side down first.
  43. 43Finish with tehina and pomegranate molasses.
  44. 44Finish with tehina and pomegranate molasses.
  45. 45Finish with tehina and pomegranate molasses.

Ingredients

  • 2 lb boneless chicken thighs and breasts, pounded thin
  • 2 lb boneless chicken thighs and breasts, pounded thin
  • 2 lb boneless chicken thighs and breasts, pounded thin
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup hot pepper paste
  • 0.25 cup hot pepper paste
  • 0.25 cup hot pepper paste
  • 1 tbsp shawarma spice
  • 1 tbsp shawarma spice
  • 1 tbsp shawarma spice
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 large onion, cut in half across the center (equator)
  • 1 large onion, cut in half across the center (equator)
  • 1 large onion, cut in half across the center (equator)
  • 1 cup tahini
  • 1 cup tahini
  • 1 cup tahini
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.75 cup ice-cold water
  • 0.75 cup ice-cold water
  • 0.75 cup ice-cold water
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 1 large onion, sliced
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 1 large pita (split) or lavash
  • 1 large pita (split) or lavash
  • 1 large pita (split) or lavash
  • Pickles
  • Pickles
  • Pickles
  • 1 tbsp Shawarma drippings or mix hot pepper paste + oil
  • 1 tbsp Shawarma drippings or mix hot pepper paste + oil
  • 1 tbsp Shawarma drippings or mix hot pepper paste + oil
  • pomegranate molasses
  • pomegranate molasses
  • 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.