Chicken Shawarma

Shawarma is one of the most popular street foods in the Middle East. While traditionally cooked on a vertical rotisserie, this home version uses a hot oven to get that same combination of tender, juicy meat with crispy, charred edges.

Ingredients

1kg boneless chicken thighs

200ml yogurt

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon coriander

1/2 teaspoon cinnamon

1/2 teaspoon cayenne

Juice of 1 lemon

Salt and pepper

Pita bread, pickled turnips, sliced tomatoes, lettuce

Toum (garlic sauce): 1 head garlic, 250ml oil, lemon juice, salt

Instructions

Mix yogurt, olive oil, garlic, all spices, lemon juice, salt, and pepper. Coat chicken thoroughly and marinate at least 4 hours, preferably overnight.

Preheat oven to 220°C (425°F). Arrange chicken on a wire rack over a baking sheet in a single layer.

Roast for 20-25 minutes until charred on the edges and cooked through. For extra char, broil the last 2-3 minutes.

Make toum: blend peeled garlic cloves with salt until smooth. With the blender running, very slowly drizzle in oil alternating with lemon juice until a fluffy white emulsion forms.

Slice the chicken into thin strips.

Serve in warm pita bread with toum, pickled turnips, sliced tomatoes, and lettuce. Drizzle with extra sauce.

Ingredients

Nutrition Facts

Instructions

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