Chicken Shawarma

57 mins
Serves 2
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Directions

  1. 1Combine boneless skinless chicken thighs and breasts.
  2. 2Combine boneless skinless chicken thighs and breasts.
  3. 3Combine boneless skinless chicken thighs and breasts.
  4. 4Make 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.
  5. 5Make 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.
  6. 6Make 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.
  7. 7Cook the chicken by lining it on a vertical spit or using bamboo skewers and bake until it reaches an internal temperature of 165 degrees.
  8. 8Cook the chicken by lining it on a vertical spit or using bamboo skewers and bake until it reaches an internal temperature of 165 degrees.
  9. 9Cook the chicken by lining it on a vertical spit or using bamboo skewers and bake until it reaches an internal temperature of 165 degrees.
  10. 10Slice the chicken into strips.
  11. 11Slice the chicken into strips.
  12. 12Slice the chicken into strips.
  13. 13Prepare the pita bread; stretch the dough thinner and shape it into a circle, then cook it on an upside-down heated pan.
  14. 14Prepare the pita bread; stretch the dough thinner and shape it into a circle, then cook it on an upside-down heated pan.
  15. 15Prepare the pita bread; stretch the dough thinner and shape it into a circle, then cook it on an upside-down heated pan.
  16. 16Make fresh homemade garlic sauce (toum).
  17. 17Make fresh homemade garlic sauce (toum).
  18. 18Make fresh homemade garlic sauce (toum).
  19. 19Assemble the shawarma: spread toum on the pita bread, add pickles, chicken strips, pomegranate molasses, and cabbage slaw.
  20. 20Assemble the shawarma: spread toum on the pita bread, add pickles, chicken strips, pomegranate molasses, and cabbage slaw.
  21. 21Assemble the shawarma: spread toum on the pita bread, add pickles, chicken strips, pomegranate molasses, and cabbage slaw.
  22. 22Roll up the pita bread and brush with leftover chicken juices, sprinkle with sumac, and toast in a hot pan until crispy.
  23. 23Roll up the pita bread and brush with leftover chicken juices, sprinkle with sumac, and toast in a hot pan until crispy.
  24. 24Roll up the pita bread and brush with leftover chicken juices, sprinkle with sumac, and toast in a hot pan until crispy.
  25. 25Serve with French fries and extra garlic sauce.
  26. 26Serve with French fries and extra garlic sauce.
  27. 27Serve with French fries and extra garlic sauce.

Ingredients

  • 6 boneless skinless chicken thighs
  • 6 boneless skinless chicken thighs
  • 6 boneless skinless chicken thighs
  • 6 boneless skinless chicken breasts
  • 6 boneless skinless chicken breasts
  • 6 boneless skinless chicken breasts
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup lemon juice
  • 1 cup lemon juice
  • 1 cup lemon juice
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 2 tbsp shawarma spices
  • 2 tbsp shawarma spices
  • 2 tbsp shawarma spices
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 soft and chewy pita bread dough
  • 2 soft and chewy pita bread dough
  • 2 soft and chewy pita bread dough
  • 1 bowl garlic sauce
  • 1 bowl garlic sauce
  • 1 bowl garlic sauce
  • 6 pickles
  • 6 pickles
  • 6 pickles
  • 1 tbsp pomegranate molasses
  • 1 tbsp pomegranate molasses
  • 1 tbsp pomegranate molasses
  • 1 cup cabbage slaw
  • 1 cup cabbage slaw
  • 1 cup cabbage slaw
  • 1 pinch sumac
  • 1 pinch sumac
  • 1 pinch sumac
  • 1 serving French fries
  • 1 serving French fries
  • 1 serving French fries

Equipment

meat malletknifemortar and pestlevertical spit or bamboo skewersbaking panbowlwhiskpanbaking sheetspatula