Spicy Chicken Shawarma

Name: Spicy Chicken Shawarma
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 680 g Chicken thighs (sliced into thin strips (¼ inch thick)); 2 clove Garlic cloves (peeled); 2 tbsp Hot pepper paste; 60 ml Yogurt; 1 tbsp White vinegar (or lemon juice); 2 tbsp Olive oil; 3 tbsp Beef tallow (or ghee); 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.5 tsp Ground allspice; 0.5 tsp Smoked paprika; 0.5 tsp Ground cardamom; 0.25 tsp Ground clove; 0.5 tsp MSG; 4 piece Pita bread (large, or flatbread or thick tortillas); 4 tbsp Garilc Sauce; 1 cup Spicy pickles (thinly sliced) - optional; 2 tbsp Pomegranate molasses (for drizzling) - optional; 60 ml Cooking oil (for smoking); 1 piece Charcoal (hot coal for smoking)

By:@thegoldenbalance

•Original Recipe

Tender, smoky chicken shawarma wrapped in warm pita with creamy toum and tangy pickles. A perfect balance of spice, char, and richness that captures true Middle Eastern comfort food.

Details

Skill Level

Medium

Cook Time

55 min

Servings

Serving Size

1 Wrap

Est. Cost

$20.0

Est. Calories

788 per serving

Carbs

40g (15%)

Protein

37g (74%)

Fats

53.5g (69%)

Daily Diet

2000 cal (39%)

*Percent daily values are based on a 2,000 calorie diet, the US national average.

Skill Level Medium	Cook Time 55 min	Servings 4	Serving Size 1 Wrap	Est. Cost $20.0
Est. Calories 788 per serving	Carbs 40g (15%)	Protein 37g (74%)	Fats 53.5g (69%)	Daily Diet 2000 cal (39%)

*Percent daily values are based on a 2,000 calorie diet, the US national average.

Ingredients

Chicken thighs

680 g

sliced into thin strips (¼ inch thick)

Garlic cloves

2 clove

peeled

Hot pepper paste

2 tbsp

Yogurt

60 ml

White vinegar

1 tbsp

or lemon juice

Olive oil

2 tbsp

Beef tallow

3 tbsp

or ghee

Ground cumin

0.5 tsp

Ground coriander

0.5 tsp

Ground allspice

0.5 tsp

Smoked paprika

0.5 tsp

Ground cardamom

0.5 tsp

Chicken thighs

680 g

sliced into thin strips (¼ inch thick)

Garlic cloves

2 clove

peeled

Hot pepper paste

2 tbsp

Yogurt

60 ml

White vinegar

1 tbsp

or lemon juice

Olive oil

2 tbsp

Beef tallow

3 tbsp

or ghee

Ground cumin

0.5 tsp

Ground coriander

0.5 tsp

Ground allspice

0.5 tsp

Smoked paprika

0.5 tsp

Ground cardamom

0.5 tsp

Ground clove

¼ tsp

MSG

0.5 tsp

Pita bread

4 piece

large, or flatbread or thick tortillas

Garilc Sauce

4 tbsp

Optional

Spicy pickles

1 cup

thinly sliced

Optional

Pomegranate molasses

2 tbsp

for drizzling

Cooking oil

60 ml

for smoking

Charcoal

1 piece

hot coal for smoking

Cooking Steps

5 min

Slice the chicken thighs into thin strips, about ¼ of an inch thick and add to a large mixing bowl.

Ingredients used:

680 g•Chicken thighs

3 min

In a food processor or blender, add the garlic, hot pepper paste, yogurt, vinegar or lemon juice, olive oil, cumin, coriander, allspice, smoked paprika, cardamom, clove, and MSG. Blend until nice and smooth.

Ingredients used:

2 clove•Garlic cloves
2 tbsp•Hot pepper paste
60 ml•Yogurt
1 tbsp•White vinegar
2 tbsp•Olive oil
0.5 tsp•Ground cumin
0.5 tsp•Ground coriander
0.5 tsp•Ground allspice
0.5 tsp•Smoked paprika
0.5 tsp•Ground cardamom
¼ tsp•Ground clove
0.5 tsp•MSG

30 min

Pour the marinade over the chicken and mix to coat all the chicken thoroughly. Let sit for at least 30 minutes and up to 24 hours in the refrigerator.

5 min

Preheat your broiler on high and add a heavy duty sheet tray to preheat in the oven.

2 min

Remove the hot sheet tray and add the tallow or ghee to melt. Carefully spread the marinated chicken out into one even layer on the tray.

Ingredients used:

3 tbsp•Beef tallow

18 min

Broil for 8-10 minutes until the chicken begins to brown and char slightly. Flip the chicken to cook the other side and return to the broiler for another 8-10 minutes, or until all the chicken is nicely charred.

2 min

Remove the pan from the broiler and transfer the chicken to a large shallow pan or heat proof dish. Reserve the sheet tray with the pan drippings.

5 min

Fill a small bowl with oil and set it in the center of the cooked chicken. Drop in a hot coal to create smoke, then cover the pot or dish and allow the chicken to smoke for 4-5 minutes.

Ingredients used:

60 ml•Cooking oil
1 piece•Charcoal

1 min

Carefully discard the oil and coal. Set the smoked chicken aside.

1 min

Dip your pita bread into any remaining pan drippings from the chicken tray to coat both sides.

Ingredients used:

4 piece•Pita bread

1 min

Smear the middle of the pita with a heaping tablespoon of garlic sauce.

Ingredients used:

4 tbsp•Garilc Sauce

2 min

Add a portion of cooked chicken on top of the garlic sauce, then layer with spicy pickles.

Ingredients used:

1 cup•Spicy pickles

2 min

Roll up the wrap tightly. Mix hot pepper paste with a little water and brush on each side of the wrap.

Ingredients used:

2 tbsp•Hot pepper paste

4 min

Toast the wrap, seam side down, in a clean pan on medium-low heat until golden and crispy on both sides.

1 min

Serve immediately with extra garlic sauce and pomegranate molasses for drizzling over each bite.

Ingredients used:

4 tbsp•Garilc Sauce
2 tbsp•Pomegranate molasses

Dietary Information & Meal Category

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Spicy Chicken Shawarma

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Dietary Information & Meal Category

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