Crispy Chicken Shawarma with Toum

Crispy Chicken Shawarma

Step 1: Prepare the chicken [00:07]

Slice the chicken thighs into thin pieces.

Step 2: Make the marinade [00:10]

In a blender or food processor, combine garlic, tomato or hot pepper paste, full-fat yogurt, lemon juice, olive oil, and shawarma spices. Pulse until combined.

Step 3: Marinate [00:28]

Pour the marinade over the sliced chicken, mix well, and let it marinate (ideally overnight).

Step 4: Make the dipping sauce [00:35]

In a pan, heat some oil with tomato or hot pepper paste. Add cayenne pepper, a splash of ketchup, and a splash of water. Mix until it forms a paste.

Step 5: Cook the chicken [00:46]

Preheat the oven to high broil. On a sheet tray, add a small amount of beef tallow, then spread the chicken in a thin layer. Broil for 10-15 minutes.

Step 6: Smoke the chicken [00:58]

Optional: Place a small foil cup with oil in the middle of the pan. Light a piece of natural charcoal and place it into the oil, then cover the pan with a lid to trap the smoke.

Step 7: Assemble [01:03]

Spread toum on a pita bread, add a generous amount of chicken and some wild cucumber pickles. Fold and roll the shawarma.

Step 8: Toast and glaze [01:12]

Toast the rolled shawarma in a pan, seam side down. Brush the shawarma with the prepared sauce from step 4, flipping as needed to glaze all sides.