Homemade Chicken Shawarma with Garlic Sauce

Name: Homemade Chicken Shawarma with Garlic Sauce
Ingredients: 1 ČL white pepper; 1 ČL coriander; 1 ČL green cardamom; 1 ČL curry powder; 1 ČL chicken bouillon; 1 ČL cloves; 0.5 ČL cumin; 1 ČL cinnamon; 0.5 ČL thyme; 0.5 ČL oregano; 1 ČL Aleppo pepper; nutmeg; 2.5 PL salt; 2 lemon zest; 5 lemon juice; 1 orange zest; 1 orange juice; 1.5 PL shatta or chili paste; 2 PL yogurt; 1 ČL white distilled vinegar; 4 garlic; 1800 g boneless chicken thighs with skin; chicken skin; beef tallow; 3 egg white; 360 ml neutral oil; 6 pickled cucumbers; pomegranate molasses; special shawarma bread

#shawarma#chicken#garlic sauce#marinade#homemade

Experience authentic chicken shawarma at home with a rich blend of spices, tender marinated chicken thighs, crispy chicken skin, and a creamy garlic sauce. Served with tangy pickles and drizzled with pomegranate molasses for a perfect balance of flavors.

Ingredients extracted via AI

1 ČL white pepper1 ČL coriander1 ČL green cardamom1 ČL curry powder1 ČL chicken bouillon1 ČL cloves0.5 ČL cumin1 ČL cinnamon0.5 ČL thyme0.5 ČL oregano1 ČL Aleppo peppernutmeg2.5 PL salt2 lemon zest5 lemon juice1 orange zest1 orange juice1.5 PL shatta or chili paste2 PL yogurt1 ČL white distilled vinegar4 garlic1800 g boneless chicken thighs with skinchicken skinbeef tallow3 egg white360 ml neutral oil6 pickled cucumberspomegranate molassesspecial shawarma bread

Procedure generated via AI

Combine all dry spices and grind them in a spice grinder to create a fresh, concentrated spice blend.
Add to the ground spice mix: 1 teaspoon white pepper, 1 teaspoon coriander, 1 teaspoon green cardamom, 1 teaspoon curry powder, 1 teaspoon chicken bouillon, 1 teaspoon cloves, half a teaspoon cumin, 1 teaspoon cinnamon, half a teaspoon thyme, half a teaspoon oregano, 1 teaspoon or 4 grams Aleppo pepper, a pinch of nutmeg, and about 2.5 tablespoons salt. Mix well.
Prepare the wet marinade by blending together the zest of 2 lemons, juice of 5 lemons, zest and juice of 1 orange, 1.5 tablespoons shatta (chili paste), 2 tablespoons yogurt, 1 teaspoon white distilled vinegar, 4 garlic cloves, and the spice blend. Blend on high speed for about 1 minute until smooth.
Clean 1.8 kg boneless chicken thighs with skin, trim excess fat, and slice the meat very thinly, similar to sashimi.
Coat the chicken slices thoroughly with half to all of the marinade, ensuring each piece is well covered. Refrigerate and marinate for at least 24 hours, ideally 48 hours.
Spread the marinated chicken skins on a pan over medium-low heat and press them down. Alternatively, arrange multiple layers on a baking sheet lined with parchment paper, drizzle with oil, and bake at 190°C for 10–15 minutes until crispy.
In a pan over medium-high heat, add a thin layer of beef tallow and sear the chicken slices on all sides for about 1 to 1.5 minutes per side until they develop a nice golden crust.
Make the garlic sauce by blending 3 egg whites, a generous amount of garlic, 2.5 teaspoons salt, and 3.5 tablespoons fresh lemon juice. While blending continuously, slowly drizzle in 360 ml neutral oil (such as refined avocado or olive oil) until the sauce thickens and becomes creamy.
Cut the pickled cucumbers into thin, uniform strips to ensure a consistent crunch in every bite.
Spread garlic sauce evenly on a slice of bread or Arabic pita. Lightly brush with shatta (chili paste), drizzle pomegranate molasses over it, then layer the pickled cucumber strips, marinated chicken slices, and top with pieces of crispy chicken skin.