Authentic Chicken Shawarma

100 mins
Serves 10
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Directions

  1. 1Prepare the spices: In a bowl, combine all the spices and mix well.
  2. 2Prepare the spices: In a bowl, combine all the spices and mix well.
  3. 3Prepare the spices: In a bowl, combine all the spices and mix well.
  4. 4Prepare the marinade: In a large bowl, combine the yogurt, crushed garlic, lemon zest, lemon juice, vinegar, roasted chili paste, tomato paste, baharat spice mix, red chili, turmeric, ginger powder, onion powder, paprika, sugar, and salt. Mix well.
  5. 5Prepare the marinade: In a large bowl, combine the yogurt, crushed garlic, lemon zest, lemon juice, vinegar, roasted chili paste, tomato paste, baharat spice mix, red chili, turmeric, ginger powder, onion powder, paprika, sugar, and salt. Mix well.
  6. 6Prepare the marinade: In a large bowl, combine the yogurt, crushed garlic, lemon zest, lemon juice, vinegar, roasted chili paste, tomato paste, baharat spice mix, red chili, turmeric, ginger powder, onion powder, paprika, sugar, and salt. Mix well.
  7. 7Marinate the chicken: Add the chicken thighs to the marinade and mix well, ensuring each piece is properly coated. Let marinate for at least 3 hours or overnight.
  8. 8Marinate the chicken: Add the chicken thighs to the marinade and mix well, ensuring each piece is properly coated. Let marinate for at least 3 hours or overnight.
  9. 9Marinate the chicken: Add the chicken thighs to the marinade and mix well, ensuring each piece is properly coated. Let marinate for at least 3 hours or overnight.
  10. 10Assemble and cook the chicken shawarma: Place the marinated chicken onto the rotisserie skewers, ensuring the pieces are evenly distributed. Cook in an air fryer at 200°C for 35 minutes, then reduce temperature to 190°C for 15-20 minutes, until the internal temperature reaches 75°C or 165°F.
  11. 11Assemble and cook the chicken shawarma: Place the marinated chicken onto the rotisserie skewers, ensuring the pieces are evenly distributed. Cook in an air fryer at 200°C for 35 minutes, then reduce temperature to 190°C for 15-20 minutes, until the internal temperature reaches 75°C or 165°F.
  12. 12Assemble and cook the chicken shawarma: Place the marinated chicken onto the rotisserie skewers, ensuring the pieces are evenly distributed. Cook in an air fryer at 200°C for 35 minutes, then reduce temperature to 190°C for 15-20 minutes, until the internal temperature reaches 75°C or 165°F.
  13. 13Prepare the toum garlic sauce: Blend peeled fresh garlic cloves (removing green sprouts), salt, and lemon juice until smooth. Slowly add in sunflower oil while blending to emulsify the sauce.
  14. 14Prepare the toum garlic sauce: Blend peeled fresh garlic cloves (removing green sprouts), salt, and lemon juice until smooth. Slowly add in sunflower oil while blending to emulsify the sauce.
  15. 15Prepare the toum garlic sauce: Blend peeled fresh garlic cloves (removing green sprouts), salt, and lemon juice until smooth. Slowly add in sunflower oil while blending to emulsify the sauce.
  16. 16Prepare the Shawarma: Spread the garlic sauce on a Lebanese bread, then add chicken, hummus, fresh parsley, pickled red onions, lettuce, tomatoes, olives, and pickles.
  17. 17Prepare the Shawarma: Spread the garlic sauce on a Lebanese bread, then add chicken, hummus, fresh parsley, pickled red onions, lettuce, tomatoes, olives, and pickles.
  18. 18Prepare the Shawarma: Spread the garlic sauce on a Lebanese bread, then add chicken, hummus, fresh parsley, pickled red onions, lettuce, tomatoes, olives, and pickles.
  19. 19Roll the shawarma in aluminum foil and toast it on the stove top for a few seconds.
  20. 20Roll the shawarma in aluminum foil and toast it on the stove top for a few seconds.
  21. 21Roll the shawarma in aluminum foil and toast it on the stove top for a few seconds.

Ingredients

  • 2 tsp ground green cardamom
  • 2 tsp ground green cardamom
  • 2 tsp ground green cardamom
  • 1 tsp cloves
  • 1 tsp cloves
  • 1 tsp cloves
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1.5 tbsp coriander
  • 1.5 tbsp coriander
  • 1.5 tbsp coriander
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 2 kg chicken thighs
  • 2 kg chicken thighs
  • 2 kg chicken thighs
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 2 tbsp vinegar
  • 1 tbsp roasted chili paste
  • 1 tbsp roasted chili paste
  • 1 tbsp roasted chili paste
  • 1.5 tbsp tomato paste
  • 1.5 tbsp tomato paste
  • 1.5 tbsp tomato paste
  • 3 tbsp spices
  • 3 tbsp spices
  • 3 tbsp spices
  • 1 tbsp red chili
  • 1 tbsp red chili
  • 1 tbsp red chili
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 2 tsp ginger powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 7 tbsp sunflower oil
  • 7 tbsp sunflower oil
  • 7 tbsp sunflower oil
  • 1 large tomato
  • 1 large tomato
  • 1 large tomato
  • 1 cup peeled fresh garlic cloves
  • 1 cup peeled fresh garlic cloves
  • 1 cup peeled fresh garlic cloves
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 515 ml sunflower oil
  • 515 ml sunflower oil
  • 515 ml sunflower oil
  • 2 Lebanese bread
  • 2 Lebanese bread
  • 2 Lebanese bread
  • 2 salad
  • 2 salad
  • 2 salad
  • 2 Garlic and red chili sauce
  • 2 Garlic and red chili sauce
  • 2 Garlic and red chili sauce
  • 2 Sliced chicken shawarma
  • 2 Sliced chicken shawarma
  • 2 Sliced chicken shawarma
  • 1 tbsp fresh hummus
  • 1 tbsp fresh hummus
  • 1 tbsp fresh hummus
  • 0.5 tsp sumac
  • 0.5 tsp sumac
  • 0.5 tsp sumac
  • 2 fries
  • 2 fries
  • 2 fries

Equipment

Meat ThermometerMeasuring SpoonsMeasuring CupsChef KnifeKnife SharpenerBaking TrayRotisserie KitNon-stick Baking TrayFry RackOven GlovesBlender

Tips

  • Make sure all the chicken pieces are in equal size so they will cook evenly and properly.
  • Let the chicken marinate for a few hours or overnight for best results.
  • Slowly add the oil to the garlic sauce to avoid breaking the emulsion.
  • Let the sauce rest in the fridge, the taste will develop even more.
  • You can also cook the chicken on the grill or on the stove top.
  • Let the chicken rest for at least 10-15 minutes before slicing into it.
  • You can slice off some of the chicken and then put it back in the oven and let it broil again