How To Make Chicken Shawarma At Home

Ingredients

• 400 g chicken thighs — Using thighs for moisture.
• 200 g yogurt — For marinating chicken.
• 2 tbsp tomato paste — For umami and color.
• 3 cloves garlic — Grated for marinade.
• 1 whole lemon — Zest and juice used.
• 1 tbsp white vinegar — For balance.
• 1 tsp ground ginger
• 1 tsp Aleppo pepper flakes
• 1 tsp sugar — To balance flavors.
• 1 tsp smoked paprika
• 1 pinch cinnamon
• 1 tsp turmeric — For color.
• 1 pinch allspice
• 1 tsp coriander
• 1 pinch cardamom
• 1 tsp cumin — Generous pinch.
• 1 tsp salt
• 1 yellow onion grated — For marinade.
• 1 cup oil — For emulsion.
• 2 tbsp tahini — For second sauce.
• 1 cup hot water — For steeping garlic.

Steps

1. 1

   Make the chicken marinade by combining yogurt, tomato paste, grated garlic, lemon zest, lemon juice, white vinegar, and all dry spices in a bowl.

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2. 2

   Grate a yellow onion into the marinade and mix well.

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3. 3

   Add chicken thighs to the marinade and massage to coat evenly.

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4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

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5. 5

   Prepare the first sauce, tomb, by blending garlic with a splash of water and a pinch of salt until smooth.

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6. 6

   Slowly drizzle in oil while blending to create an emulsion, continuing until thick and fluffy.

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7. 7

   Add lemon juice to the tomb and pulse to combine, then refrigerate.

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8. 8

   For the second sauce, smash garlic cloves and steep them in hot water for a few seconds.

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9. 9

   Mix tahini with lemon juice and a pinch of salt, then add the garlic-infused water gradually until desired consistency is reached.

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