Best Ever Smoky Chicken Shawarma, with a Secret Ingredient! | Hadias Lebanese Cuisine

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is often cheaper.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat is healthier, while flatbread can be less expensive.

Cut each chicken breast in half horizontally and then into 1-inch thick strips.

Combine salt, paprika, cumin powder, cardamom powder, ginger powder, cinnamon powder, grated nutmeg, white pepper, onion powder, garlic powder, coriander powder, corn starch, yogurt, tomato paste, crushed garlic, oil, lemon juice, orange juice, and vinegar in a bowl.

Whisk together to homogenize.

Add the chicken strips to the marinade and coat evenly.

Cover with plastic wrap and refrigerate for 24 hours or a minimum of 4 hours.

Dissolve cornstarch in water in a saucepan and heat while whisking until thickened.

Remove from heat and cool.

In a food processor, combine garlic cloves, water, lemon juice, and salt, and puree until smooth.

Add the cornstarch base to the food processor and pulse to integrate.

Slowly drizzle in oil while the food processor is running until fully emulsified.

Transfer marinated chicken to a large oven dish and bake in a preheated oven at 425°F for about 50 minutes until brown and crisp.

Use the broiler for an additional 2-3 minutes for extra browning if desired.

For smoky flavor, light a small piece of natural lump charcoal until it has white ashes, then place it in a heatproof cup with ghee to create smoke.

Cover the shawarma with a lid for 1 minute to infuse the smoky flavor.

Assemble the wraps using Arabic bread, spreading garlic tomb, layering chicken, pickles, fries, and shredded Roman lettuce, then wrap tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens