Crispy Chicken Shawarma

Serves 1
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Directions

  1. 1Slice chicken thighs very thinly.
  2. 2Slice chicken thighs very thinly.
  3. 3Slice chicken thighs very thinly.
  4. 4Add a handful of garlic to a food processor.
  5. 5Add a handful of garlic to a food processor.
  6. 6Add a handful of garlic to a food processor.
  7. 7Add tomato paste or hot pepper paste to the food processor.
  8. 8Add tomato paste or hot pepper paste to the food processor.
  9. 9Add tomato paste or hot pepper paste to the food processor.
  10. 10Add a small amount of full-fat yogurt to the food processor.
  11. 11Add a small amount of full-fat yogurt to the food processor.
  12. 12Add a small amount of full-fat yogurt to the food processor.
  13. 13Squeeze fresh lemon juice into the food processor.
  14. 14Squeeze fresh lemon juice into the food processor.
  15. 15Squeeze fresh lemon juice into the food processor.
  16. 16Add a squirt of oil to the food processor.
  17. 17Add a squirt of oil to the food processor.
  18. 18Add a squirt of oil to the food processor.
  19. 19Add shawarma spices to the food processor.
  20. 20Add shawarma spices to the food processor.
  21. 21Add shawarma spices to the food processor.
  22. 22Blend the mixture in the food processor.
  23. 23Blend the mixture in the food processor.
  24. 24Blend the mixture in the food processor.
  25. 25Pour the marinade over the thinly sliced chicken.
  26. 26Pour the marinade over the thinly sliced chicken.
  27. 27Pour the marinade over the thinly sliced chicken.
  28. 28Mix the chicken and marinade thoroughly.
  29. 29Mix the chicken and marinade thoroughly.
  30. 30Mix the chicken and marinade thoroughly.
  31. 31Marinate the chicken overnight.
  32. 32Marinate the chicken overnight.
  33. 33Marinate the chicken overnight.
  34. 34Heat a pan and add oil.
  35. 35Heat a pan and add oil.
  36. 36Heat a pan and add oil.
  37. 37Add lots of tomato or hot pepper paste to the pan.
  38. 38Add lots of tomato or hot pepper paste to the pan.
  39. 39Add lots of tomato or hot pepper paste to the pan.
  40. 40Add cayenne pepper to the pan.
  41. 41Add cayenne pepper to the pan.
  42. 42Add cayenne pepper to the pan.
  43. 43Add ketchup to the pan.
  44. 44Add ketchup to the pan.
  45. 45Add ketchup to the pan.
  46. 46Splish a little water into the pan and turn it into a paste.
  47. 47Splish a little water into the pan and turn it into a paste.
  48. 48Splish a little water into the pan and turn it into a paste.
  49. 49Remove the preheated sheet tray from the oven.
  50. 50Remove the preheated sheet tray from the oven.
  51. 51Remove the preheated sheet tray from the oven.
  52. 52Add beef tallow to the hot sheet tray.
  53. 53Add beef tallow to the hot sheet tray.
  54. 54Add beef tallow to the hot sheet tray.
  55. 55Slide the marinated chicken onto the sheet tray.
  56. 56Slide the marinated chicken onto the sheet tray.
  57. 57Slide the marinated chicken onto the sheet tray.
  58. 58Spread the chicken into a thin layer on the sheet tray.
  59. 59Spread the chicken into a thin layer on the sheet tray.
  60. 60Spread the chicken into a thin layer on the sheet tray.
  61. 61Throw the chicken into the oven on high broil for about 10-15 minutes.
  62. 62Throw the chicken into the oven on high broil for about 10-15 minutes.
  63. 63Throw the chicken into the oven on high broil for about 10-15 minutes.
  64. 64Place an aluminum foil bowl with oil in the middle of the cooked chicken.
  65. 65Place an aluminum foil bowl with oil in the middle of the cooked chicken.
  66. 66Place an aluminum foil bowl with oil in the middle of the cooked chicken.
  67. 67Add a lit natural charcoal to the foil bowl to smoke the chicken.
  68. 68Add a lit natural charcoal to the foil bowl to smoke the chicken.
  69. 69Add a lit natural charcoal to the foil bowl to smoke the chicken.
  70. 70Cover the chicken to allow it to smoke.
  71. 71Cover the chicken to allow it to smoke.
  72. 72Cover the chicken to allow it to smoke.
  73. 73Split a pita bread and use the insides.
  74. 74Split a pita bread and use the insides.
  75. 75Split a pita bread and use the insides.
  76. 76Spread toum on the pita bread.
  77. 77Spread toum on the pita bread.
  78. 78Spread toum on the pita bread.
  79. 79Add a generous pile of cooked chicken to the pita.
  80. 80Add a generous pile of cooked chicken to the pita.
  81. 81Add a generous pile of cooked chicken to the pita.
  82. 82Add wild cucumber pickles to the pita.
  83. 83Add wild cucumber pickles to the pita.
  84. 84Add wild cucumber pickles to the pita.
  85. 85Fold, tuck, and roll the pita to assemble the shawarma.
  86. 86Fold, tuck, and roll the pita to assemble the shawarma.
  87. 87Fold, tuck, and roll the pita to assemble the shawarma.
  88. 88Toast the seam-side down of the rolled shawarma in pan drippings.
  89. 89Toast the seam-side down of the rolled shawarma in pan drippings.
  90. 90Toast the seam-side down of the rolled shawarma in pan drippings.
  91. 91Paint the red paste onto the shawarma.
  92. 92Paint the red paste onto the shawarma.
  93. 93Paint the red paste onto the shawarma.
  94. 94Flip the shawarma and baste all sides with the red paste.
  95. 95Flip the shawarma and baste all sides with the red paste.
  96. 96Flip the shawarma and baste all sides with the red paste.

Ingredients

  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 3 cloves garlic cloves
  • 2 Tbsp hot pepper paste or tomato paste
  • 2 Tbsp hot pepper paste or tomato paste
  • 2 Tbsp hot pepper paste or tomato paste
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 0.25 cup yogurt
  • 1 Tbsp white vinegar or lemon juice
  • 1 Tbsp white vinegar or lemon juice
  • 1 Tbsp white vinegar or lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 2 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 0.5 tsp allspice
  • 0.5 tsp allspice
  • 0.5 tsp allspice
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp cardamom
  • 0.5 tsp cardamom
  • 0.5 tsp cardamom
  • 0.5 tsp clove
  • 0.5 tsp clove
  • 0.5 tsp clove
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • 0.5 tsp MSG
  • to taste salt
  • to taste salt
  • to taste salt
  • 0.5 tsp ginger
  • 0.5 tsp ginger
  • 0.5 tsp ginger
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 3 Tbsp beef tallow or neutral oil
  • 3 Tbsp beef tallow or neutral oil
  • 3 Tbsp beef tallow or neutral oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 2 tbsp ketchup
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • to taste salt
  • to taste salt
  • to taste salt
  • large pita bread/flat bread
  • large pita bread/flat bread
  • large pita bread/flat bread
  • toum
  • toum
  • toum
  • thinly sliced pickles
  • thinly sliced pickles
  • thinly sliced pickles
  • pomegranate molasses
  • pomegranate molasses
  • 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.