The Best Chicken Shawarma

Today we are making Chicken Shawarma! Shawarma is traditionally made by cutting the meat into thin slices, layering it in an inverted cone, and roasting it in a slow-turning vertical spit. I am going to show you my way of making Chicken Shawarma, with ease, at home!

Ingredients

For the Chicken

• 2 pounds (910 grams) Chicken Thighs, boneless, skinless,

• 1 tsp Onion Powder

• 2 tsp Smoked Paprika

• 2 tsp Cayenne Pepper

• 2 tsp Ground Cumin 

• 1 tsp Ground Coriander

• 1 tsp Sumac

• ¼ tsp Turmeric Powder

• ¼ tsp Ground Cinnamon

• ¼ tsp Ground Cardamom

• ¼  tsp Ground Cloves

• ¼ tsp  Ground Black Pepper

• 1 ½ – 2 tsp Salt

• 2 tsp Garlic Paste

• 2 tsp Tomato Paste

• 3 tbsp Olive Oil

• 3 tbsp Lemon Juice, freshly squeezed

• 1 tbsp White Vinegar

• Neutral Oil for Frying

  
  

For the Sauce 

• 1 cup (250ml) Mayonnaise 

• ¼ cup Greek Yogurt 

• 2 tbsp Olive Oil

• 2 tsp Lemon Juice, freshly squeezed

• 2 tsp White Vinegar

• 1-1 ½ tsp Sugar

• 1 Garlic Clove, grated

• 2 tbsp Sesame Seeds

• 1/2 tsp Dried Oregano 

• 1/2 tsp Ground Black pepper 

• A Pinch of Salt

For the Wrap

• 1 Onion, finely sliced

• ½ Green Bell Pepper, finely sliced

• ½ Yellow Bell Pepper, finely sliced

• ½ Green Bell Pepper, finely sliced

• Pita Bread/ Saj Bread

• French Fries

• Pickles

• Salad Leaves, sliced

• Pomegranate Molasses

Method

1. Add the onion powder, smoked paprika, cayenne pepper, ground cumin, ground coriander, sumac, turmeric powder, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt to a bowl.  Add garlic paste, tomato paste, olive oil, lemon juice, and white vinegar to that and mix it to form a paste.

2. Add this paste to the bowl with the chicken and mix until all the chicken is well coated.

3. Cover and keep it aside to marinate for 30 minutes or 3-4 hours but overnight will give you the best results.

4. Drizzle oil on a heated skillet on medium-high heat, then place some of the chicken pieces on the skillet and cook on both sides until you get a sear.  Then lower the heat to medium and continue to cook the chicken.  When the first batch is cooked, remove the chicken from the skillet and put it on a plate. Repeat the process for the next batch as well.  Allow the chicken to rest before cutting it.

5. In the same skillet add the sliced onion and sliced red, yellow, and green, pepper and sauté just for a minute or so till they pick up all the flavour left behind by the chicken in the pan. Remove and keep it in a bowl.

6. Put all the ingredients for the sauce into a blender and blend till you have a smooth sauce.

7. To assemble the shawarma wrap, slice the chicken into fine slices. Take a pita bread and spread the sauce on one side then place some of the chicken on top of it, follow that with the sautéed onions and bell peppers, a pickle slice, french fries, salad leaves, and a drizzle of the pomegranate molasses. Now take one end of the pitta bread and tightly roll it over to form the shawarma wrap.  You could toast it on a pan for added flavour and texture.