Delicious Chicken Shawarma

Name: Delicious Chicken Shawarma
Ingredients: 3 large chicken breasts; 1 cup plain yogurt (240 ml); 4 cloves garlic, minced; 1 tablespoon red pepper paste; 1 tablespoon pomegranate molasses; 6 tablespoons apple cider vinegar or white vinegar (90 ml); 3 tablespoons lemon juice (45 ml); 1/4 teaspoon ground cardamom; 1/4 teaspoon ground ginger; 1/4 teaspoon mixed spice blend; 1/4 teaspoon ground cinnamon; 1/2 teaspoon sweet curry powder; 1/4 teaspoon hot curry powder, or more to taste; 1 teaspoon chicken shawarma spice blend; Pinch black pepper; 1/2 cup vegetable oil (120 ml)

MemOo @MemOoooooooooooo

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Delicious Chicken Shawarma

MemOo @MemOoooooooooooo

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Ingredients

3large chicken breasts
1 cupplain yogurt (240 ml)
4 clovesgarlic, minced
1 tablespoonred pepper paste
1 tablespoonpomegranate molasses
6 tablespoonsapple cider vinegar or white vinegar (90 ml)
3 tablespoonslemon juice (45 ml)
1/4 teaspoonground cardamom
1/4 teaspoonground ginger
1/4 teaspoonmixed spice blend
1/4 teaspoonground cinnamon
1/2 teaspoonsweet curry powder
1/4 teaspoonhot curry powder, or more to taste
1 teaspoonchicken shawarma spice blend
Pinchblack pepper
1/2 cupvegetable oil (120 ml)

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Steps

1

Clean the chicken breasts well, rinse with water, and place them in a strainer to drain.
2

Prepare the marinade: In a bowl, combine the yogurt, minced garlic, red pepper paste, pomegranate molasses, vinegar, lemon juice, all the spices listed, and mix well. Add the vegetable oil and mix again until fully combined.
3

Note: I don't add salt to the marinade because I clean the chicken with salt, so it absorbs some salt and there are plenty of spices in the marinade. (If you prefer, you can add salt.)
4

Cut the chicken breasts into small pieces (you can choose the shape you like, just don't make them too thick so they cook through).
5

Add the chicken pieces to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate overnight.
(In the photo, I used a bit more oil, but later adjusted the amount to 1/2 cup.)
6

The next day, the chicken will be well marinated.
Heat a nonstick skillet and add the chicken with all the marinade. If you find there's not enough oil, you can add a little more. Cover the skillet and cook until the liquid starts to evaporate, then remove the lid and keep stirring. (If you like the chicken more browned, leave it on the heat a bit longer; if you prefer it tender, remove it sooner. Serve on a plate when done.)
7

If you want to make sandwiches, spread mayonnaise on flatbread, add the shawarma, pickles, or any toppings you like. Brush the outside of the sandwich with some of the oil from the skillet, then toast it until crispy.
Enjoy!