Egyptian Style Chicken Shawarma

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EGYPTIAN STYLE CHICKEN SHAWARMA

Yield 8

Prep time

30 Min

Inactive time

1 Hour

Bake Time

1 H & 15 M

Total time

2 H & 45 M

Chicken shawarma is a beloved Middle Eastern street food made by stacking marinated chicken on a vertical skewer and roasting it until tender and juicy. It's known for its bold spices, smoky aroma, and thin slices of flavorful meat. Typically served in warm pita bread with garlic sauce, tahina, pickled turnips, and fries, chicken shawarma delivers a perfect balance of savory, tangy, and creamy flavors in every bite.

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Ingredients

For the Chicken Marinade:

• 4 pounds chicken thighs
• 4 tablespoons Greek yogurt
• olive oil
• fresh garlic, minced
• ground coriander
• ground cumin
• smoked paprika
• allspice
• turmeric
• sea salt
• black pepper
• white pepper

For the Garlic Sauce:

• 2 ounces fresh garlic
• canola oil (or any other neutral oil)
• juice of one lemon
• sea salt

For the Tahina Sauce:

• ½ cup tahini
• juice of two limes
• ground cumin
• sea salt
• fresh parsley
• water

For Assembling the Sandwich:

• pita bread
• 1 tomato
• sea salt
• black pepper
• pickled turnips
• fries
• fresh parsley

Instructions

Marinate the Chicken:

1. Add 4 pounds chicken thighs to a large bowl.
2. Mix in 4 tablespoons Greek yogurt, olive oil, fresh minced garlic, ground coriander, ground cumin, smoked paprika, allspice, turmeric, sea salt, black pepper, and white pepper.
3. Coat the chicken thoroughly in the marinade.
4. Cover and let the chicken marinate.

Assemble the Skewer:

1. Cut a yellow onion in half and place one half at the base of a vertical skewer.
2. Drizzle the onion with olive oil.
3. Layer the marinated chicken thighs tightly onto the skewer.
4. Place the remaining onion half on top and drizzle with more olive oil.

Bake the Chicken Shawarma:

1. Cover the shawarma with foil and bake at 425°F for 1 hour.
2. Remove the foil and continue baking for an additional 15 minutes until browned and slightly crispy.

Make the Garlic Sauce:

1. Add 2 ounces fresh garlic to a glass jar.
2. Pour in canola oil or another neutral oil until the garlic is covered.
3. Squeeze in the juice of 1 lemon and season with sea salt.
4. Blend with an immersion blender until smooth and creamy.

Make the Tahina Sauce:

1. Combine ½ cup tahini with the juice of 2 limes in a bowl.
2. Season with ground cumin and sea salt.
3. Stir in fresh chopped parsley.
4. Add water gradually while mixing until the sauce becomes smooth and pourable.

Assemble the Chicken Shawarma Sandwich:

1. Remove the cooked shawarma from the oven once golden and juicy.
2. Slice the chicken very thinly from one side of the stack.
3. Spread garlic sauce onto pita bread.
4. Add sliced tomatoes and season with sea salt and black pepper.
5. Layer the sliced chicken onto the pita.
6. Add pickled turnips and fries.
7. Drizzle with tahina sauce.
8. Garnish with fresh chopped parsley.
9. Fold the sandwich tightly and wrap it in foil.
10. Toast the wrapped sandwich until warmed through and crispy on the outside.
11. Slice in half and ejoy.

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