Chicken Shawarma (Syrian & Egyptian Style)

Name: Chicken Shawarma (Syrian & Egyptian Style)
Ingredients: 1.1 lbs boneless, skinless chicken breasts (about 0.5 kg); 1 teaspoon salt; 2 tablespoons ground coriander; 1 teaspoon black pepper; 1 teaspoon mixed spice blend; 1 teaspoon garlic powder; 1 pinch cinnamon; 3 tablespoons vinegar; 1/4 cup vinegar (to use later); 1 small piece of lamb fat (if available); 1 tablespoon oil; Sliced onion; 1 little fresh parsley; For serving:; Garlic sauce (toum); Tahini salad; Pickled cucumbers; French fries

(Nelly Taha (Lily @cook_4173737

القاهرة _ مصر.

Chicken Shawarma (Syrian & Egyptian Style)

(Nelly Taha (Lily @cook_4173737

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Ingredients

1.1 lbsboneless, skinless chicken breasts (about 0.5 kg)
1 teaspoonsalt
2 tablespoonsground coriander
1 teaspoonblack pepper
1 teaspoonmixed spice blend
1 teaspoongarlic powder
1 pinchcinnamon
3 tablespoonsvinegar
1/4 cupvinegar (to use later)
1small piece of lamb fat (if available)
1 tablespoonoil
Sliced onion
1little fresh parsley
For serving:
Garlic sauce (toum)
Tahini salad
Pickled cucumbers
French fries

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Steps

1

Slice the chicken breasts into thin strips. Season with black pepper, mixed spice, ground coriander, a pinch of cinnamon, salt, garlic powder, and 3 tablespoons vinegar. Rub the mixture in very well.
2

Let the chicken marinate for a few hours, or at least 30 minutes if you're in a hurry. Heat a large skillet or griddle very well. If you have lamb fat, cut it into small pieces and sauté it in the pan to release its fat. If not, add a little oil.
3

On very high heat, add the marinated chicken to the same skillet or griddle. Spread it out evenly and let it cook without stirring so it sears and absorbs its juices. Once the liquid is absorbed, stir the chicken until it browns and is well cooked. Add 1/4 cup vinegar (important), stir well, cover the pan, and let it cook for 5 minutes until the chicken is done. Uncover, add sliced onions, stir, and turn off the heat.
4

For Syrian-style shawarma: Light a piece of charcoal, place it in a piece of foil, and set it in the middle of the shawarma. Drizzle a drop of oil on the charcoal and cover the pan for a few minutes to infuse a smoky flavor. Spread garlic sauce (toum) on flatbread, add the shawarma and pickled cucumbers, roll up the sandwich, and toast it on the griddle.
5

For Egyptian-style shawarma: Skip the charcoal step. Add a sprinkle of parsley and, if you like, diced tomatoes with the onions. Serve in flatbread with tahini salad and pickles. Enjoy!
6

You can find the garlic sauce (toum) recipe in my other recipes at the link below.
7

Garlic sauce (toum): https://cookpad.wasmer.app/eg/%D9%88%D8%B5%D9%81%D8%A7%D8%AA/3754307-%D8%A7%D9%84%D8%AB%D9%88%D9%85%D9%8A%D8%A9