Homemade Chicken Shawarma - Detroit Style Lebanese Pita Sandwich from Scratch
Recipe Information
Chicken Shawarma
Cultural Context
Shawarma is a popular street food in the Middle East, particularly in Syria, where it has been enjoyed for generations. The dish consists of marinated meat that is cooked on a vertical rotisserie, traditionally served in pita bread with various toppings. Shawarma has gained international popularity and is often customized with different sauces and vegetables, reflecting local tastes.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more budget-friendly.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt is higher in protein, while sour cream is often cheaper.
In a big bowl, combine 1 cup of plain Greek yogurt, minced garlic, tomato paste, lemon juice, olive oil, and a splash of white vinegar.
Add dry seasonings: all spice, black pepper, ground cardamom, cinnamon, cloves, ground coriander, cumin, garlic powder, onion powder, ground nutmeg, paprika, salt, turmeric, and ground sumac. Whisk until smooth.
Pound boneless skinless chicken thighs flat with a meat tenderizer until they are thin and uniform in thickness.
Place the chicken thighs in a large Ziploc bag and add the marinade. Squish and squeeze the bag until the chicken is fully coated.
Refrigerate the marinated chicken for at least a few hours or overnight.
The next day, prepare to cook the chicken by stacking the thighs on a vertical skewer, cutting them in half if necessary for better stacking.
Fire up the barbecue and get lump charcoal burning in the firebox of the Offset Smoker.
Once the smoker reaches about 325°F, place the chicken on the vertical skewer inside the smoker.
Insert a thermometer probe into the chicken to monitor the internal temperature, aiming for 180°F.
Prepare pickles by making a brine with white vinegar, water, kosher salt, whole peppercorns, and coriander. Bring to a boil, then reduce to a simmer for 10 minutes.
Slice 2 pounds of pickling cucumbers and pack them into quart-sized jars with fresh dill and whole garlic cloves.
Ladle the hot brine over the cucumbers in the jars and let them cool on the counter before refrigerating.
To make tomb, peel 2 large bulbs of garlic and remove the germ from each clove.
In a food processor, combine the garlic and kosher salt, processing until it forms a paste, scraping down the sides as needed.
Add 2 tablespoons of lemon juice and process for a minute, then add 2 tablespoons of olive oil and process for another minute.
Gradually drizzle in 1/3 cup of olive oil while processing to emulsify the mixture, alternating with 1 tablespoon of lemon juice and 1/3 cup of olive oil until 1/3 cup of lemon juice and 1 and 2/3 cups of olive oil are used.
Transfer the tomb to a bowl, cover, and refrigerate until ready to use.
For the pita bread, combine yeast with water heated to 115°F and let it bloom for 10 minutes.
Add all-purpose flour, whole wheat flour, salt, and olive oil to the bloomed yeast and mix with a dough hook on low speed for 3 minutes, then medium speed for 5 minutes.
Let the dough rise for its first rise.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
Also Known As
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