How To Make Chicken Shawarma At Home

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is higher in protein, while sour cream is often less expensive.

Begin by making the chicken marinade in a bowl.

Add yogurt to the bowl to tenderize the chicken.

Add tomato paste for umami and color.

Grate in 3 cloves of garlic to create a paste.

Add the zest of a whole lemon for powerful lemon flavor.

Add lemon juice and a splash of white vinegar for acidity.

Add ground ginger, Aleppo pepper flakes, sugar, smoked paprika, cinnamon, turmeric, allspice, coriander, cardamom, cumin, and salt to the mixture.

Grate a yellow onion into the marinade to release juices.

Mix the marinade well and massage it into the chicken thighs.

Cover the bowl with plastic wrap and refrigerate the chicken while preparing the sauces.

Make the first sauce, tomb, by adding garlic, a splash of water, and a pinch of salt to a blender.

Blend the mixture into a fine paste, scraping down the edges as needed.

Slowly drizzle in oil while blending for 5 to 7 minutes to create an emulsion, similar to making mayonnaise.

Check consistency; it should thicken and become smooth and fluffy.

Add the juice of a whole lemon to the mixture and blend again to finish the tomb sauce.

Cover the tomb sauce and refrigerate it with the chicken.

Prepare the second sauce by heating water until boiling.

Smash a few garlic cloves and add them to a bowl.

Pour the boiling water over the garlic to steep for a few seconds.

In a separate bowl, add tahini, lemon juice, and a pinch of salt.

Strain the garlic from the water and add the water to the tahini mixture.

Mix until smooth, adding more water as needed to reach a creamy consistency.

Taste and adjust seasoning as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens