1Slice chicken breast in half to get large chunks.
2Slice chicken breast in half to get large chunks.
3Slice chicken breast in half to get large chunks.
4Prepare the marinade by combining olive oil, full-fat yogurt, tomato paste, fresh lemon juice, garlic paste, cumin, paprika, chili powder, oregano, thyme, salt, and pepper.
5Prepare the marinade by combining olive oil, full-fat yogurt, tomato paste, fresh lemon juice, garlic paste, cumin, paprika, chili powder, oregano, thyme, salt, and pepper.
6Prepare the marinade by combining olive oil, full-fat yogurt, tomato paste, fresh lemon juice, garlic paste, cumin, paprika, chili powder, oregano, thyme, salt, and pepper.
7Optional: Add cardamom, clove, and a little bit of nutmeg to the marinade.
8Optional: Add cardamom, clove, and a little bit of nutmeg to the marinade.
9Optional: Add cardamom, clove, and a little bit of nutmeg to the marinade.
10Mix the spices into the marinade.
11Mix the spices into the marinade.
12Mix the spices into the marinade.
13Add the cubed chicken breast to the marinade and mix well to coat every piece.
14Add the cubed chicken breast to the marinade and mix well to coat every piece.
15Add the cubed chicken breast to the marinade and mix well to coat every piece.
16Cover the marinated chicken and refrigerate for no less than 12 hours.
17Cover the marinated chicken and refrigerate for no less than 12 hours.
18Cover the marinated chicken and refrigerate for no less than 12 hours.
19For the slaw, combine cabbage and carrots, mayo, white vinegar, a pinch of sugar, and salt.
20For the slaw, combine cabbage and carrots, mayo, white vinegar, a pinch of sugar, and salt.
21For the slaw, combine cabbage and carrots, mayo, white vinegar, a pinch of sugar, and salt.
22Massage the slaw ingredients together.
23Massage the slaw ingredients together.
24Massage the slaw ingredients together.
25When ready to cook, thread the shish taouk chicken onto skewers.
26When ready to cook, thread the shish taouk chicken onto skewers.
27When ready to cook, thread the shish taouk chicken onto skewers.
28Cook the chicken until it peels off on its own and reaches an internal temperature of exactly 160 degrees.
29Cook the chicken until it peels off on its own and reaches an internal temperature of exactly 160 degrees.
30Cook the chicken until it peels off on its own and reaches an internal temperature of exactly 160 degrees.
31Prepare Batata Harra fries: cook down 2 tbsp oil, 1/4 cup hot pepper paste, add a squeeze of lemon and a handful of cilantro, then toss with air-fried frozen fries.
32Prepare Batata Harra fries: cook down 2 tbsp oil, 1/4 cup hot pepper paste, add a squeeze of lemon and a handful of cilantro, then toss with air-fried frozen fries.
33Prepare Batata Harra fries: cook down 2 tbsp oil, 1/4 cup hot pepper paste, add a squeeze of lemon and a handful of cilantro, then toss with air-fried frozen fries.
34Prepare finishing oil: combine 12 fl oz neutral oil, 2 tbsp hot pepper paste (cooked down with oil), 2 tbsp zaatar, 1 tsp paprika, chili powder, salt, and pepper.
35Prepare finishing oil: combine 12 fl oz neutral oil, 2 tbsp hot pepper paste (cooked down with oil), 2 tbsp zaatar, 1 tsp paprika, chili powder, salt, and pepper.
36Prepare finishing oil: combine 12 fl oz neutral oil, 2 tbsp hot pepper paste (cooked down with oil), 2 tbsp zaatar, 1 tsp paprika, chili powder, salt, and pepper.
37Assemble the sandwich: on a flat top, place a large pita, spread with toum (garlic paste), add shish taouk chicken, Batata Harra fries, and coleslaw.
38Assemble the sandwich: on a flat top, place a large pita, spread with toum (garlic paste), add shish taouk chicken, Batata Harra fries, and coleslaw.
39Assemble the sandwich: on a flat top, place a large pita, spread with toum (garlic paste), add shish taouk chicken, Batata Harra fries, and coleslaw.
40Roll the pita into a sandwich.
41Roll the pita into a sandwich.
42Roll the pita into a sandwich.
43Toast the sandwich seam side down and brush with spicy finishing oil.
44Toast the sandwich seam side down and brush with spicy finishing oil.
45Toast the sandwich seam side down and brush with spicy finishing oil.
Ingredients
2 lbs chicken breast, cubed
2 lbs chicken breast, cubed
2 lbs chicken breast, cubed
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
0.33 cup full fat yogurt
0.33 cup full fat yogurt
0.33 cup full fat yogurt
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 lemon, juiced
1 lemon, juiced
1 lemon, juiced
3 gloves garlic (I used toom)
3 gloves garlic (I used toom)
3 gloves garlic (I used toom)
1 tsp cumin
1 tsp cumin
1 tsp cumin
1 tsp oregano
1 tsp oregano
1 tsp oregano
1 tsp thyme
1 tsp thyme
1 tsp thyme
1 tsp chili powder
1 tsp chili powder
1 tsp chili powder
2 tsp paprika
2 tsp paprika
2 tsp paprika
Salt
Salt
Salt
pepper
pepper
pepper
0.5 tsp cardamom
0.5 tsp cardamom
0.5 tsp cardamom
0.25 tsp clove
0.25 tsp clove
0.25 tsp clove
nutmeg
nutmeg
nutmeg
14 oz cabbage carrot slaw mix
14 oz cabbage carrot slaw mix
14 oz cabbage carrot slaw mix
0.25 cup mayo
0.25 cup mayo
0.25 cup mayo
1 tbsp white vinegar
1 tbsp white vinegar
1 tbsp white vinegar
Salt
Salt
Salt
Frozen fries, air fried
Frozen fries, air fried
Frozen fries, air fried
2 tbsp oil
2 tbsp oil
2 tbsp oil
0.25 cup hot pepper paste
0.25 cup hot pepper paste
0.25 cup hot pepper paste
lemon
lemon
lemon
handful cilantro
handful cilantro
handful cilantro
12 fl oz neutral oil
12 fl oz neutral oil
12 fl oz neutral oil
2 tbsp hot pepper paste
2 tbsp hot pepper paste
2 tbsp hot pepper paste
2 tbsp zaatar
2 tbsp zaatar
2 tbsp zaatar
1 tsp paprika
1 tsp paprika
1 tsp paprika
chili powder
chili powder
chili powder
Salt
Salt
Salt
pepper
pepper
pepper
4 large pitas
4 large pitas
4 large pitas
Toum (garlic sauce of choice)
Toum (garlic sauce of choice)
Toum (garlic sauce of choice)
Chicken
Chicken
Chicken
Slaw
Slaw
Slaw
Fries
Fries
Fries
Equipment
skewerflat topgloves
Tips
Marinate chicken for no less than 12 hours.
Cook chicken until it reaches exactly 160 degrees to avoid overcooking.
The finishing oil is inspired by @amo.samis.shawarma's seasoned oil.