Spiced Chicken Shawarma
Ingredients
- 800 gChicken leg (boneless and cut into thin strips)
- 150 gPlain Greek yogurt (for the marinade)
- 4 pcGarlic (finely minced)
- 2 tbspLime juice
- 3 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspTurmeric powder
- 1 pinchCinnamon ground
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 4 pcPita bread (lightly warmed)
- 1 pcRed onion (thinly sliced into rings)
- 2 pcRound tomato (diced small)
- 1 pcFlat-leaf parsley (leaves picked and chopped)
- 1 tspSumac (ground)
Method
Marinated chicken strips that crisp up while staying juicy inside. The scent of toasted cumin and seared garlic fills the room as soon as the meat hits the smoking hot pan.
- 1
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, and minced garlic. Stir in the cumin, paprika, turmeric, and cinnamon. The marinade should be thick and coat the back of a spoon.
- 2
Cut the chicken thighs into thin strips 1 cm thick. Submerge them in the marinade, mixing well so each piece is coated. Let rest in the refrigerator to tenderize the fibers.
- 3
Heat a pan over high heat with a drizzle of oil. When smoking, add the chicken. Do not stir immediately: let a brown, crispy crust form before turning the pieces.
- 4
Thinly slice the red onion and mix it with the sumac to add a fruity acidity. Dice the tomatoes. Coarsely chop the flat-leaf parsley. These elements will provide the necessary crunch and freshness.
- 5
Open the pita breads, fill them generously with the hot chicken, sumac onions, tomatoes, and parsley. The meat should still be steaming so the aromas diffuse into the bread.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the pan, otherwise the meat will boil instead of searing.
- Use chicken thighs instead of breasts: the fat in the thighs prevents drying out during high-heat cooking.
- Let the meat rest for 2 minutes after cooking so the juices redistribute.
How long does this dish keep?
Cooked chicken keeps for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.
