Chicken Shawarma

Name: Chicken Shawarma
Total time: 3600 s
Yield: 6 servings
Ingredients: 2.2 lbs boneless, skinless chicken thighs (about 1 kg); 1 cup olive oil (240 ml); 1/2 cup plain yogurt (120 ml); 1 head garlic (about 7 cloves); 1 tablespoon ground red pepper or paprika; 1 lemon; Juice of 1 orange; Salt to taste; 1/4 teaspoon each of: onion powder; paprika; cumin; ground cardamom; ground coriander; turmeric; ground ginger; ground cinnamon; white pepper; 4 whole cloves; nutmeg

EmBahaa AlAchrafi @abirnahle

لبنان

Chicken Shawarma

EmBahaa AlAchrafi @abirnahle

Saved

Ingredients

1 hour

6 servings

2.2 lbsboneless, skinless chicken thighs (about 1 kg)
1 cupolive oil (240 ml)
1/2 cupplain yogurt (120 ml)
1 headgarlic (about 7 cloves)
1 tablespoonground red pepper or paprika
1lemon
Juice of 1 orange
Salt to taste
1/4 teaspooneach of: onion powder
paprika
cumin
ground cardamom
ground coriander
turmeric
ground ginger
ground cinnamon
white pepper
4whole cloves
nutmeg

Saved

Steps

1 hour

1

Slice the chicken into long strips and set aside.
2

Meanwhile, prepare the marinade sauce. Mix the yogurt, olive oil, finely crushed garlic, ground red pepper, and all the spices. Cut the lemon, squeeze some juice into the marinade, and add the lemon peel as well. Add the orange juice and salt.
3

Stir the sauce well until creamy, then add the chicken strips. Cover and marinate for 4 hours or overnight in the refrigerator.
4

The next day, heat a large skillet and cook the chicken, stirring gently until lightly browned.
5

If available, use tortilla bread for wrapping. Spread garlic sauce, add French fries and pickles, then roll the shawarma into sandwiches. Toast them in an electric grill or on a skillet over the stove.
6

Serve with soda. Enjoy!