Name: Chicken Shawarma
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lemon, zested and juiced; 4 large cloves garlic, grated; 1 inch piece ginger, grated; 2 tbsp olive oil; 1/4 cup full-fat yogurt; 3/4 tsp ground cumin; 3/4 tsp ground coriander; 3/4 tsp paprika; 3/4 tsp turmeric; 1/2 tsp ground cardamom; 1/4 tsp allspice; 1/4 tsp ground cloves; 1/4 tsp cayenne pepper; freshly ground black pepper, to taste; 3.25 lbs boneless, skinless chicken thighs; kosher salt, to taste; 1 large onion, halved; 1 large lavash bread; 1/2 cup toum (garlic sauce); 1/2 cup pickled red cabbage; 2 tbsp fresh parsley, chopped; 3 dill pickle spears, sliced lengthwise; 1 tbsp pomegranate molasses

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Chicken Shawarma | CookOS

Ingredients

1 lemon, zested and juiced
4 large cloves garlic, grated
1 inch piece ginger, grated
2 tbsp olive oil
1/4 cup full-fat yogurt
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp paprika
3/4 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp cayenne pepper
freshly ground black pepper, to taste
3.25 lbs boneless, skinless chicken thighs
kosher salt, to taste
1 large onion, halved
1 large lavash bread
1/2 cup toum (garlic sauce)
1/2 cup pickled red cabbageoptional
2 tbsp fresh parsley, choppedoptional
3 dill pickle spears, sliced lengthwiseoptional
1 tbsp pomegranate molassesoptional

23 Ingredients

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Instructions

1
In a large bowl, combine the zest of one lemon and the juice of half the lemon. Grate in the garlic and ginger.
2
Add the olive oil, yogurt, cumin, coriander, paprika, turmeric, cardamom, allspice, ground cloves, cayenne, and black pepper. Mix to combine.
3
Add the chicken thighs to the marinade and mix thoroughly to coat. Cover and marinate in the refrigerator for a few hours or overnight.
4
When ready to cook, season the marinated chicken with kosher salt.
5
Place one half of a large onion, cut-side down, onto the base of a vertical skewer.
6
Stack the marinated chicken thighs onto the skewer, crisscrossing them as you layer.
7
Top the chicken stack with the other half of the onion to protect it from over-browning.
8
Place in a preheated 350°F (175°C) convection oven and cook for 1 hour and 45 minutes.
9
Remove the shawarma from the oven, baste with the pan juices, and let it rest for 10 minutes.
10
Vertically slice the chicken off the skewer.
11
To assemble, lay out a large flatbread and spread a generous amount of toum down the center.
12
Top with the carved chicken, pickled cabbage, fresh parsley, and dill pickle spears. Drizzle with pomegranate molasses.
13
Roll the flatbread up tightly. Brush the outside with some of the reserved chicken grease from the cooking pan.
14
Toast the wrap on a griddle or flat-top pan, seam-side down first, until golden brown and crispy on all sides.
15
Wrap in parchment paper to serve.

Chicken Shawarma

Ingredients

23 Ingredients

Instructions

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