Spicy Chicken Shawarma

20 mins
Serves 1
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Directions

  1. 1Make the marinade: In a food processor, combine garlic, Barooddy hot pepper paste, full fat plain yogurt, olive oil, vinegar (or lemon juice), cumin, coriander, allspice, cardamom, clove, paprika, salt, and MSG. Blend until smooth.
  2. 2Cut boneless, skinless chicken thighs into thin slices.
  3. 3Marinate chicken in the prepared marinade until ready to cook.
  4. 4Preheat a large sheet tray in the oven on high broil.
  5. 5Add tallow to the hot sheet tray.
  6. 6Spread marinated chicken in a thin layer on the hot sheet tray.
  7. 7Broil the chicken, flipping halfway through, until cooked (about 20 minutes).
  8. 8Prepare a small foil bowl and add olive oil. Place a lit charcoal briquette inside and cover to smoke.
  9. 9Dip the pita bread in the sheet pan drippings.
  10. 10Spread toum on the pita bread.
  11. 11Add smoked chicken and spicy pickles to the pita bread.
  12. 12Roll the pita tightly and toast the seam side down.
  13. 13Heat hot pepper paste with water and oil.
  14. 14Brush the hot pepper mixture onto the shawarma as it toasts.
  15. 15Add extra toum and pomegranate molasses. Serve and enjoy!

Ingredients

  • 1 handful garlic
  • 1 spoonful Barooddy hot pepper paste
  • 1 spoonful full fat plain yogurt
  • 1 light drizzle olive oil
  • 1 bottle cap full vinegar or lemon juice
  • 0.1 cumin
  • 0.1 coriander
  • 0.1 allspice
  • 0.1 cardamom
  • 0.1 clove
  • 0.1 paprika
  • 0.1 salt
  • 0.1 MSG
  • 1 lb boneless, skinless chicken thighs
  • 1 spoonful tallow
  • 1 pita bread
  • 1 toum
  • 0.1 spicy pickles
  • 1 hot pepper paste
  • 1 water
  • 1 oil
  • 1 pomegranate molasses

Equipment

food processorknifesheet traysmall bowlaluminum foilcharcoal briquettewooden spoon