Homemade Chicken Shawarma

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/27/2020, viewed by 844 , 0 Comments
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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.

Translations available inen-USin-ID

What you will need

MARINATED CHICKEN

6 cloves Garlic

2 Lemons

½ cup Olive Oil

2 tsp Ground Cumin

2 tsp Dried Oregano

1 lb Boneless Chicken Thighs

YOGURT FLATBREAD

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

WHITE SAUCE

1/4 cup Greek Yogurt

1 Tbsp Apple Cider Vinegar

1 tsp Ground Cumin

1/4 cup Mayonnaise

FOR ASSEMBLY

2 Tomatoes

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

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Chicken

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Peel garlic cloves and chop or grate to a fine paste.

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Juice the lemon into a medium mixing bowl.

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Toss in the crushed garlic.

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Whisk the olive oil into the lemon juice in a thin stream.

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Add the Cumin

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Add the dried oregano.

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ally, you would prepare this portion of the recipe the day before and let them marinate overnight.

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.

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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.

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.

Flatbread

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Place the flour in a mixing bowl.

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Add the salt.

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Add the baking powder.

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ng the mix together into a dough. It should be too dry though to go beyond a shaggy mass.

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.

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on, until a dough forms.

Add water in small amounts (1 Tbsp at a time) mixing well after each addition, until a dough forms.

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 the timer goes off.

Turn it out onto a clean surface. Set a timer for 2 minutes and knead until the timer goes off.

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Cover the dough and let it rest for about 30 minutes.

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Divide the dough into 8 equal chunks.

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vered 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.

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.

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Coat the top of the dough with a thin slick of olive oil or butter.

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Tightly roll the thin sheet into a tube.

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Twist the dough into a coil. Pinch the end to the body a little to secure it.

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Repeat with the remaining dough chunks. Cover and rest for another 20 minutes.

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Spread a little softened butter over the top.

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m heat.

Flip the dough, with the buttered side down into a heavy skillet over medium heat.

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begin to form in the dough.

Melt a little butter over the top as it cooks. You should see some bubbles begin to form in the dough.

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opposite side. Fry until golden brown on both sides. Wrap in foil or store in a tortilla warmer until you're ready to eat.

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.

White Sauce

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Place the greek yogurt in a medium-sized mixing bowl.

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Add the mayonnaise.

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Add the ground cumin.

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our wraps.

Add the vinegar. Mix well. Set aside to chill until you're ready to build your wraps.

Assembly

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Slice the cooked chicken thighs into bite-sized strips.

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Wash the tomatoes and slice them into thin wedges, discarding the stem.

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ice the halves into thin half-moons.

Slice the cucumber in half lengthwise. Scoop out the seeds with a spoon. Slice the halves into thin half-moons.

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