Authentic Chicken Shawarma
Directions
- 1Prepare the spices: In a bowl, combine all the spices and mix well.
- 2Prepare 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.
- 3Marinate 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.
- 4Assemble 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.
- 5Prepare 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.
- 6Prepare the Shawarma: Spread the garlic sauce on a Lebanese bread, then add chicken, hummus, fresh parsley, pickled red onions, lettuce, tomatoes, olives, and pickles.
- 7Roll the shawarma in aluminum foil and toast it on the stove top for a few seconds.
Ingredients
- 2 tsp ground green cardamom
- 1 tsp cloves
- 0.5 tsp nutmeg
- 1 tsp ground cinnamon
- 1 tbsp cumin
- 1.5 tbsp coriander
- 1 tbsp black pepper
- 2 kg chicken thighs
- 1 cup yogurt
- 7 garlic cloves
- 1 lemon
- 2 tbsp vinegar
- 1 tbsp roasted chili paste
- 1.5 tbsp tomato paste
- 3 tbsp spices
- 1 tbsp red chili
- 2 tsp turmeric
- 2 tsp ginger powder
- 2 tsp onion powder
- 1 tbsp smoked paprika
- 2 tsp sugar
- 1 tbsp salt
- 7 tbsp sunflower oil
- 1 large tomato
- 1 cup peeled fresh garlic cloves
- 1 tsp salt
- 2 tbsp lemon juice
- 515 ml sunflower oil
- 2 Lebanese bread
- 2 salad
- 2 Garlic and red chili sauce
- 2 Sliced chicken shawarma
- 1 tbsp fresh hummus
- 0.5 tsp sumac
- 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
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