A recipe from Gemo

Chicken Shawarma

Name: Chicken Shawarma
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 shawarma wrap
Ingredients: 900 g Chicken Thigh (boneless, skinless); 240 g Plain Yogurt (120 g for marinade | 120 g for sauce); 2 pc Lemon (juiced; divide between marinade and sauce); 1 tbsp White Vinegar; 3 tbsp Olive Oil (for marinade); 6 clove Garlic (4 clove finely grated, for marinade | 2 clove finely grated, for sauce); 1 tbsp Tomato Paste; 2 tsp Cumin (Ground); 2 tsp Coriander (Ground); 2 tsp Paprika; 1 tsp Turmeric; 0.75 tsp Allspice; 0.5 tsp Cinnamon (Ground); 0.5 tsp Ginger (Ground); 0.25 tsp Cayenne Pepper (or to taste); 0.5 tsp Black Pepper (freshly ground); 1.75 tsp Salt (1.5 tsp for marinade | 0.25 tsp for sauce); 80 g Tahini (for sauce); 3 tbsp Water (to loosen sauce); 4 pc Pita (or thin lavash/flatbread); 2 pc Cucumber (pickled, sliced; or pickled turnip); 2 pc Tomato (sliced, for serving); 1 head Lettuce (Romaine) (shredded, for serving)

გემო (ოფიციალური გვერდი)Chef

★ 5.0 (1)

55 minMedium4 servings

Levant-style chicken shawarma made for a home kitchen: thin chicken thighs marinated with yogurt, lemon, garlic, and warm shawarma spices, roasted hot, sliced, crisped, and wrapped with garlic yogurt-tahini sauce, pickles, and vegetables.

Method

01
Pat 900 g chicken dry and cut any very thick pieces in half horizontally. In a large bowl, mix 120 g marinade yogurt, juice of 1 lemon, 1 tablespoon white vinegar, 3 tablespoons olive oil, 4 grated garlic cloves, 1 tablespoon tomato paste, 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons paprika, 1 teaspoon turmeric, 3/4 teaspoon allspice, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 1/2 teaspoons salt. Coat the chicken well, cover, and refrigerate for at least 2 hours or up to overnight.
⏱ 120 min
02
Make the garlic yogurt-tahini sauce while the chicken marinates. Whisk 80 g tahini, 120 g sauce yogurt, 2 grated garlic cloves, juice of the remaining lemon, 1/4 teaspoon salt, and up to 3 tablespoons water to make a spoonable sauce. Cover and chill until serving.
03
Heat the oven to 230 C with a heavy tray inside. Lift the chicken from the marinade, letting excess drip back into the bowl, and spread it in a single layer on the hot tray. Roast at 230 C for 18-22 minutes, turning once, until browned at the edges and cooked through.
⏱ 20 min
04
Rest the chicken for 5 minutes, then slice it thinly across the grain. For a shawarma-shop finish, heat a wide skillet over high heat and fry the sliced chicken with its tray juices for 2-3 minutes, until the edges are lightly crisp but the meat stays juicy.
⏱ 8 min
05
Warm the pita or lavash until pliable. Slice the pickles and tomatoes, shred the lettuce, and stir the sauce again, adding a splash of water if it has thickened.
06
Spread sauce over each warm bread, add chicken, pickles, tomato, and lettuce, then roll tightly. Toast the wrapped shawarma seam-side down in a dry skillet for 1-2 minutes if you want a warm, lightly crisp street-food wrap.
⏱ 2 min