Directions
- 1Combine boneless skinless chicken thighs and breasts.
- 2Make the marinade by combining olive oil, lemon juice, yogurt, minced garlic, shawarma spices, and the chicken; massage well and let it marinate for several hours.
- 3Cook the chicken by lining it on a vertical spit or using bamboo skewers and bake until it reaches an internal temperature of 165 degrees.
- 4Slice the chicken into strips.
- 5Prepare the pita bread; stretch the dough thinner and shape it into a circle, then cook it on an upside-down heated pan.
- 6Make fresh homemade garlic sauce (toum).
- 7Assemble the shawarma: spread toum on the pita bread, add pickles, chicken strips, pomegranate molasses, and cabbage slaw.
- 8Roll up the pita bread and brush with leftover chicken juices, sprinkle with sumac, and toast in a hot pan until crispy.
- 9Serve with French fries and extra garlic sauce.
Ingredients
- 6 boneless skinless chicken thighs
- 6 boneless skinless chicken breasts
- 1 cup olive oil
- 1 cup lemon juice
- 1 cup yogurt
- 4 cloves minced garlic
- 2 tbsp shawarma spices
- 1 onion
- 2 soft and chewy pita bread dough
- 1 bowl garlic sauce
- 6 pickles
- 1 tbsp pomegranate molasses
- 1 cup cabbage slaw
- 1 pinch sumac
- 1 serving French fries
Equipment
meat malletknifemortar and pestlevertical spit or bamboo skewersbaking panbowlwhiskpanbaking sheetspatula
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