Serves 1
Directions
- 1Slice chicken thighs very thinly.
- 2Add a handful of garlic to a food processor.
- 3Add tomato paste or hot pepper paste to the food processor.
- 4Add a small amount of full-fat yogurt to the food processor.
- 5Squeeze fresh lemon juice into the food processor.
- 6Add a squirt of oil to the food processor.
- 7Add shawarma spices to the food processor.
- 8Blend the mixture in the food processor.
- 9Pour the marinade over the thinly sliced chicken.
- 10Mix the chicken and marinade thoroughly.
- 11Marinate the chicken overnight.
- 12Heat a pan and add oil.
- 13Add lots of tomato or hot pepper paste to the pan.
- 14Add cayenne pepper to the pan.
- 15Add ketchup to the pan.
- 16Splish a little water into the pan and turn it into a paste.
- 17Remove the preheated sheet tray from the oven.
- 18Add beef tallow to the hot sheet tray.
- 19Slide the marinated chicken onto the sheet tray.
- 20Spread the chicken into a thin layer on the sheet tray.
- 21Throw the chicken into the oven on high broil for about 10-15 minutes.
- 22Place an aluminum foil bowl with oil in the middle of the cooked chicken.
- 23Add a lit natural charcoal to the foil bowl to smoke the chicken.
- 24Cover the chicken to allow it to smoke.
- 25Split a pita bread and use the insides.
- 26Spread toum on the pita bread.
- 27Add a generous pile of cooked chicken to the pita.
- 28Add wild cucumber pickles to the pita.
- 29Fold, tuck, and roll the pita to assemble the shawarma.
- 30Toast the seam-side down of the rolled shawarma in pan drippings.
- 31Paint the red paste onto the shawarma.
- 32Flip the shawarma and baste all sides with the red paste.
Ingredients
- 2 lbs chicken thighs
- 3 cloves garlic cloves
- 2 Tbsp hot pepper paste or tomato paste
- 0.25 cup yogurt
- 1 Tbsp white vinegar or lemon juice
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp allspice
- 1 tsp smoked paprika
- 0.5 tsp cardamom
- 0.5 tsp clove
- 0.5 tsp MSG
- to taste salt
- 0.5 tsp ginger
- 1 tsp cayenne pepper
- 3 Tbsp beef tallow or neutral oil
- 0.25 cup oil
- 0.25 cup tomato paste
- 2 tbsp ketchup
- 1 tsp cayenne pepper
- 0.25 cup water
- to taste salt
- large pita bread/flat bread
- toum
- thinly sliced pickles
- pomegranate molasses
Equipment
food processorpansheet trayovenaluminum foilsilicone brush
Tips
- The key to a good home shawarma is to get really thin slices on some thighs.
- Do not use Greek yogurt for the marinade.
- Marinate the chicken until you lose patience, preferably overnight.
- For the exterior, start with oil and lots of tomato or hot pepper paste, then add cayenne pepper, ketchup, and water to form a paste.
- Spread the chicken out into a thin layer on the sheet tray.
- For a smoky flavor, add a lit natural charcoal to a foil bowl with oil in the pan with the cooked chicken, then cover to smoke.
- To assemble the shawarma, split a pita and use the inside.
- Toast the seam side down in some pan drippings.
- Paint the red paste onto the shawarma and flip to baste all sides.
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