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Crispy Chicken Shawarma
1 h 35 minServes 2Nutri-Score C€€
C
1 h 35 min
1 h 35 minCrispy Chicken Shawarma
what you need
Ingredients
chicken thighs (boneless, cut into strips)Meat600 g
plain yogurtDairy80 g
olive oil (for the marinade)Pantry30 ml
lemon (juiced)Produce1 piece
paprikaSpices2 g
garlic powder (for the marinade)Spices2 g
cumin (ground)Spices2 g
coriander (ground)Spices2 g
chili powderSpices1 g
saltSpices5 g
black pepper (ground)Spices2 g
tomato pastePantry30 g
waterOther60 ml- garlic powder (for the red sauce)Spices1.5 g
- olive oil (for the red sauce)Pantry15 ml
Lebanese pita breadBakery2 pieces- garlic sauce (toum)Other60 g
pickles (sliced)Produce60 g
per serving
Nutrition
778kcal
- Carbs
- 45 g
- Proteins
- 65 g
- Fat
- 38 g
what you’ll use
Tools
Mixing bowl
Baking tray
Frying pan
Pastry brush
step by step
Method
- Step 1
Marinate the chicken
- Place the chicken in a bowl with the yogurt, olive oil, lemon juice and spices.
- Mix well to coat, then let marinate for at least 1 hour.
- Step 2
Broil the chicken
- Spread the marinated chicken on a baking tray.
- Broil on high, flipping halfway through, until cooked and crispy.
- Step 3
Make the red sauce
- On low heat, add the tomato paste to a pan and thin it out with water.
- Add the garlic powder and olive oil, then cook for 2–3 minutes.
- Step 4
Assemble the shawarma
- Spread garlic sauce on the pita, add the chicken, then the pickles.
- Fold the pita, brush it with the red sauce and toast in a pan on both sides until the bread is crispy.