Spicy Chicken Shawarma
Directions
- 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.
- 2Cut boneless, skinless chicken thighs into thin slices.
- 3Marinate chicken in the prepared marinade until ready to cook.
- 4Preheat a large sheet tray in the oven on high broil.
- 5Add tallow to the hot sheet tray.
- 6Spread marinated chicken in a thin layer on the hot sheet tray.
- 7Broil the chicken, flipping halfway through, until cooked (about 20 minutes).
- 8Prepare a small foil bowl and add olive oil. Place a lit charcoal briquette inside and cover to smoke.
- 9Dip the pita bread in the sheet pan drippings.
- 10Spread toum on the pita bread.
- 11Add smoked chicken and spicy pickles to the pita bread.
- 12Roll the pita tightly and toast the seam side down.
- 13Heat hot pepper paste with water and oil.
- 14Brush the hot pepper mixture onto the shawarma as it toasts.
- 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
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