CRISPY CHICKEN SHAWARMA

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CRISPY CHICKEN SHAWARMA

Yield 4-6

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Ingredients

• 2lbs chicken thighs
• 3-4 garlic cloves, peeled
• 2 tbsp hot pepper paste or tomato paste
• 1/4 cup yogurt
• 1 tbsp white vinegar (or lemon juice)
• 2 tbsp olive oil

Spices:

• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp allspice
• 1 tsp smoked paprika
• 1/2 tsp cardamom
• 1/2 tsp clove
• 1/2 tsp msg
• salt to taste
• 1/2 tsp ginger (optional)
• 1 tsp cayenne pepper (optional)
• 3 tbsp beef tallow or neutral oil

Red Sauce:

• 1/4 cup oil
• 1/4 cup tomato paste
• 2 tbsp ketchup
• 1 tsp cayenne pepper
• 1/4 cup water
• salt to taste

To Assemble:

• large pita bread/flat bread
• toum, store bought
• thinly sliced pickles
• pomegranate molasses

Instructions

1. Start by slicing your chicken thighs into very thin strips.
2. In a large bowl, build the marinade. Add hot pepper paste or tomato paste, full-fat yogurt, fresh lemon juice, and a drizzle of oil. Season generously with shawarma spices — cumin, coriander, allspice, smoked paprika, cardamom, clove, MSG, and salt to taste. Optionally, you can add a touch of ginger and cayenne. Whisk until smooth.
3. Drop the sliced chicken into the marinade and mix thoroughly, making sure every piece is fully coated. Cover and marinate for at least a couple hours, or overnight if patience allows.
4. For the red sauce, heat oil in a small pan and add tomato paste or hot pepper paste. Let it cook until slightly toasty. Stir in cayenne pepper, ketchup, and a splash of water, mixing until it forms a thick paste. Set aside.
5. Preheat your oven on high broil and place a sheet tray inside for 10–15 minutes until very hot. Carefully remove it and add beef tallow or a neutral oil, spreading it evenly across the surface.
6. Lay the marinated chicken onto the hot tray in a thin, even layer. Slide it back under the broiler and cook for about 10–15 minutes, watching closely as the edges crisp up.
7. For that authentic shawarma aroma, place a small aluminum foil bowl in the tray, add a bit of oil, and carefully drop in a lit piece of natural charcoal. Let the chicken smoke briefly, then remove the charcoal and discard.
8. To assemble, split open a pita and spread on some toum generously. Pile on a generous amount of the crispy chicken, then add wild cucumber pickles and a drizzle of pomegranate molasses.
9. Fold, tuck, and roll the pita tightly. Place it seam-side down in a pan with some of the chicken drippings and toast until crispy and golden.
10. Finish by painting the outside of the wrap with the red paste, serve hot, and enjoy!

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