Chicken shawarma with garlic yogurt sauce
Dimitra's Dishes · ♥ 969 likes · 28.3K views · 65 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken thigh meat
- ½ cup olive oil
- ¼–⅓ cup freshly squeezed lemon juice
- 5 cloves garlic cloves
- salt
- cumin powder
- black pepper
- turmeric
- cinnamon
- sweet paprika
- ground coriander
- sumac
- crushed red pepper flakes
- ground cardamom
Mix the olive oil, lemon juice, grated garlic and all the spices with the salt and pepper and rub them through the chicken until coated.
- 1 whole onion
Slice the onion into the chicken, mix, cover and marinate in the refrigerator at least an hour, or overnight for six to eight hours; it can be cooked straight away.
- yogurt
- mayonnaise
- 1 cloves garlic clove
- 2 tbsp fresh lemon juice
Mix the yogurt, mayonnaise, one grated garlic clove and two tablespoons of fresh lemon juice for the garlic sauce, and taste; it keeps for days in an airtight container.
Lighter garlic sauce
On a grill, cook the chicken and onions with the marinade over medium high about six to seven minutes per side until the chicken reaches 165F.
Or set the broiler to high with the rack as high as it goes, lay the chicken on a cooling rack set over a baking tray so the fat drips away, and broil 16 to 18 minutes, flipping halfway.
- pita bread
Rest about 10 minutes, slice into strips and mix with the caramelized softened onions.
- salad
Layer garlic sauce down the centre of a warmed pita, add salad and the chicken.
Building the shawarma pita
For extra crisp, heat a cast iron grill and warm the sliced chicken about 30 seconds a side until it has crispy bits.