Shawarma with chicken

Votes: 1

Time: 14 hours 45 minutes
Complexity: easily
Servings: 4

The chicken in this shawarma gets its amazing flavor from a citrusy marinade with garlic and a multitude of spices, including a harmonious blend of chili pepper and cinnamon. The chicken thighs are marinated for a long time and then grilled, becoming juicy, tender, and bursting with a contrasting bouquet of flavors. It pairs perfectly with a cucumber and tomato salad in a tart dressing and a tahini sauce. Wrap the shawarma in wheat flatbread and enjoy its Middle Eastern flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shawarma

1/4 cup olive oil, plus extra for greasing the grill grate
1 tsp ground cumin
1 tsp sweet paprika
1 teaspoon ground turmeric
1/4 tsp ground allspice
1/4 tsp chili powder
1/8 tsp ground cinnamon
4 cloves garlic, crushed
Juice and zest of 2 lemons
6 boneless, skin-on chicken thighs

Cucumber and Tomato Relish

2 tbsp. l. olive oil
2 tsp apple cider or white balsamic vinegar
2 plum tomatoes, diced
1 cucumber, diced
Juice of 1 lemon
Half a small red onion, chopped
A handful of curly parsley leaves, chopped

Tahini sauce

0.5 cup tahini paste
1 tbsp. l. olive oil
Juice of half a lemon

For assembly

4 large wheat tortillas or lavash, lightly warmed on the grill
1 head romaine lettuce, shredded
Pickled peppers, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Shawarma:

In a container, combine olive oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice, and 2 teaspoons of salt. Add the chicken, cover, and marinate in the refrigerator for 12-14 hours.
Tomato and cucumber relish:
In a bowl, combine olive oil, vinegar, tomatoes, cucumbers, lemon juice, onion, parsley and some salt and black pepper.

Tahini sauce:
In a medium bowl, combine tahini, olive oil, lemon juice, and 1/4 cup water. Season with salt to taste.
Preheat grill to medium heat and brush grates with oil.
Remove the chicken from the marinade, sprinkle with salt, and place it on a hot grill. Cook, skin side down, until browned and crispy, 4 to 6 minutes. Flip and cook on the other side for another 4 to 6 minutes. Flip again and cook until the skin is very crispy and the internal temperature of the meat reaches 165°F (74°C), about 5 minutes. Let the chicken rest for 5 minutes, then cut into 1/4-inch pieces.
Assembly:

Spread tahini sauce on tortillas, then top with shredded lettuce, then relish, then shredded chicken. Top with some pickled peppers, wrap, and enjoy!