Crispy Chicken Shawarma
Ingredients
Chicken Marinade
chicken breast or thighs (raw)
900 g
whole milk yogurt (plain)
45 g
lemon juice
30 ml
olive oil
30 ml
garlic cloves (minced)
4 piece
garlic powder
1 tsp
onion powder
1 tsp
red pepper paste
15 g
tomato paste
15 g
paprika
2 tsp
cumin
1 tsp
coriander
1 tsp
allspice
1 tsp
cinnamon
0.5 tsp
black pepper
0.5 tsp
salt
1 tsp
Shawarma Glaze
red pepper paste
5 g
pomegranate molasses
5 ml
Aleppo pepper
0.75 tsp
Assembly
pita bread (halved)
4 piece
french fries (cooked)
200 g
Instructions
Prepare marinade
Combine yogurt, lemon juice, olive oil, minced garlic, garlic powder, onion powder, red pepper paste, tomato paste, paprika, cumin, coriander, allspice, cinnamon, black pepper and salt in a bowl.
Marinate the chicken
Add chicken pieces to the marinade and coat thoroughly. Refrigerate for at least 30 minutes or up to overnight.
Cook the chicken
Heat a pan over medium-high heat. Cook chicken pieces until golden and crispy on the outside and fully cooked inside.
Make the glaze
Mix red pepper paste, pomegranate molasses and Aleppo pepper in a small bowl.
Glaze the chicken
Brush or drizzle the glaze over the cooked chicken pieces for extra flavor and color.
Assemble the shawarma
Open pita bread, add crispy chicken, french fries and any desired toppings. Serve immediately.
Original recipe
Storage
Store chicken and glaze separately. Reheat chicken in a hot skillet to restore crispiness.
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