Homemade Chicken Shawarma
This recipe is a bit of a project between marinating the chicken thighs and making the flatbread from scratch. I recommend starting the chicken the day ahead. If you want to simplify, just swap a premade flatbread for the homemade version.
What you will need
6 cloves Garlic
½ cup Olive Oil
2 tsp Ground Cumin
2 tsp Dried Oregano
1 lb Boneless Chicken Thighs
2 cups AP Flour
1 tsp Baking Powder
1 cup Greek yogurt
2 tsp Ground Black Pepper
3 tsp Kosher Salt
2 to 4 Tbsp Water
4 Tbsp Unsalted Butter
1/4 cup Greek Yogurt
1 Tbsp Apple Cider Vinegar
1 tsp Ground Cumin
1/4 cup Mayonnaise
1 English Cucumber
1 head Iceberg Lettuce(Nutritional facts 249 calories, 15.45 g fat, 21.05 g carbohydrates, 8 g protein, 25 mg cholesterol, 371 mg sodium)
How to cook
Peel garlic cloves and chop or grate to a fine paste.
Juice the lemon into a medium mixing bowl.
Toss in the crushed garlic.
Whisk the olive oil into the lemon juice in a thin stream.
Add the Cumin
Add the dried oregano.
Toss the chicken thighs in the marinade. Chill for at least 20 minutes. Ideally, you would prepare this portion of the recipe the day before and let them marinate overnight.
In a heavy skillet over high heat, sear the chicken thighs. Start with the skin-side down and don't flip them until the skin is crispy enough that it starts to lose it's grip on the pan. Cook until internal temperature is safely above 165°F.
Place the flour in a mixing bowl.
Add the salt.
Add the baking powder.
Add the greek yogurt and mix well, pressing the dough, in an attempt to bring the mix together into a dough. It should be too dry though to go beyond a shaggy mass.
Add water in small amounts (1 Tbsp at a time) mixing well after each addition, until a dough forms.
Turn it out onto a clean surface. Set a timer for 2 minutes and knead until the timer goes off.
Cover the dough and let it rest for about 30 minutes.
Divide the dough into 8 equal chunks.
Take one section and roll it into a ball, keeping the remaining sections covered while you work so that they don't dry out. Dust the surface with flour to avoid sticking and roll it out as thin as possible.
Coat the top of the dough with a thin slick of olive oil or butter.
Tightly roll the thin sheet into a tube.
Twist the dough into a coil. Pinch the end to the body a little to secure it.
Repeat with the remaining dough chunks. Cover and rest for another 20 minutes.
Spread a little softened butter over the top.
Flip the dough, with the buttered side down into a heavy skillet over medium heat.
Melt a little butter over the top as it cooks. You should see some bubbles begin to form in the dough.
Once the bottom is spotted a golden brown, flip the dough over to cook the opposite side. Fry until golden brown on both sides. Wrap in foil or store in a tortilla warmer until you're ready to eat.
Place the greek yogurt in a medium-sized mixing bowl.
Add the mayonnaise.
Add the ground cumin.
Add the vinegar. Mix well. Set aside to chill until you're ready to build your wraps.
Slice the cooked chicken thighs into bite-sized strips.
Wash the tomatoes and slice them into thin wedges, discarding the stem.
Slice the cucumber in half lengthwise. Scoop out the seeds with a spoon. Slice the halves into thin half-moons.