Chicken Shawarma Like No Other

Name: Chicken Shawarma Like No Other
Ingredients: 2.2 lbs boneless, skinless chicken breasts (1 kilogram); 1 onion, chopped; 1 lemon, sliced; 1 tablespoon minced garlic; 2 tablespoons plain yogurt; 1 tablespoon tomato paste; 1 1/2 teaspoons salt; 1 teaspoon chicken seasoning; 1/2 teaspoon curry powder; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 cup apple cider vinegar (60 ml); 3 tablespoons olive oil; 1/2 teaspoon ground coriander; 1/2 teaspoon white pepper; 1/2 teaspoon paprika; 1 cup corn oil (240 ml)

وصفات أم أنس @cook_4124313

ألمانيا ولاية شمال الراين

Delicious in taste, beautiful in appearance, and a favorite you’ll never get tired of, any time and any day.

وصفات أم أنس @cook_4124313

ألمانيا ولاية شمال الراين

Delicious in taste, beautiful in appearance, and a favorite you’ll never get tired of, any time and any day.

Saved

Ingredients

2.2 lbsboneless, skinless chicken breasts (1 kilogram)
1onion, chopped
1lemon, sliced
1 tablespoonminced garlic
2 tablespoonsplain yogurt
1 tablespoontomato paste
1 1/2 teaspoonssalt
1 teaspoonchicken seasoning
1/2 teaspooncurry powder
1/2 teaspoonground cardamom
1/4 teaspoonground cinnamon
1/4 cupapple cider vinegar (60 ml)
3 tablespoonsolive oil
1/2 teaspoonground coriander
1/2 teaspoonwhite pepper
1/2 teaspoonpaprika
1 cupcorn oil (240 ml)

Saved

Steps

1

Wash the chicken breasts and cut them into medium-thick strips. Mix all the marinade ingredients together, then add the chicken strips and mix well. Cover and refrigerate overnight.
2

Prepare a potato and cut off a lengthwise section so it stands upright. Insert wooden skewers into the potato to create a stand.
3

Thread the marinated chicken strips onto the skewers, stacking them tightly. Place a thick sheet of aluminum foil underneath, drizzle with a little oil, then add the shawarma skewer, a few cardamom pods, the chopped onion, and lemon slices. Wrap everything in two layers of foil.
4

Place the wrapped shawarma in a baking pan with a little water. Bake in a preheated oven with heat from both top and bottom for 1 hour. Flip the skewer and bake for another 30 minutes. Remove the foil, transfer to another baking pan, pour in 1/2 cup oil, place the shawarma skewer on top, drizzle with the remaining oil, and bake for 15 more minutes.
5

Slice the shawarma into thin, small pieces using a sharp knife.
6
7
8
9