Chicken Shawarma

• tempo ativo: 1 hour
• tempo total: 3 hours

Ingredientes

2 tsp coriander seeds

1 pc cardamom pod

2 tsp Middle eastern 7 spice

1 tsp smoked paprika

1 tsp cumin

1 tsp black pepper

1 tbsp salt

1/4 tsp cinnamon

3 tbsp olive oil

1/4 cup lemon juice

2 tbsp yogurt

5-6 garlic cloves

Shawarma spice mix

2 lbs. Chicken

Fresh bread

Garlic toum sauce

Pomegranate molasses

Pickles

Cabbage Slaw

Sumac

Instruções

Pound out chicken breast using a mallot so that the thickness is more consistent all the way through. Slice the chicken breast in half so that it is roughly a similar size to the chicken thighs.

For the spice mix, grind coriander seeds and a cardamom pod using a mortar and pestle. Combine the ground coriander and cardamom with middle eastern 7 spice, smoked paprika, cumin, cinnamon, black pepper, and salt. Whisk well to combine.

In a large bowl combine olive oil, lemon juice, yogurt, minced garlic, and the shawarma spice mix. Whisk well to combine again then add in the chicken. Massage the spice mixture into the chicken and marinate in the fridge for at least 1 hour (ideally 3-4 hours and up to overnight).

Skewer the marinated chicken onto the roasting spit alternating chicken thighs and chicken breast together. Start with an onion on the bottom to lift the chicken off the pan floor. Pour ½ cup- 1 cup water to the base so the chicken juices that drip down do not burn.

Place the roasting spit in a preheated 375 degrees f oven and bake for about 2 hours.

Once the chicken is cooked, carefully remove from the oven and allow to rest for 5 minutes. Place a bench scraper or some vessel to catch the chicken from falling into the juices on the floor of the pan then slice the chicken vertically into thin slices. Once you get halfway through the chicken, it is easier to remove the chicken from the spit and slice on a cutting board.

To make shawarma wraps with the chicken, grab a fresh pita or bread and add a generous dollop of garlic toum, sliced pickles, the sliced chicken shawarma, a drizzle of pomegranate molasses and cabbage slaw. Wrap the shawarma tightly.

Dip a basting brush into the chicken juices at the bottom of the roasting tray and brush this onto on side of the shawarma wrap. Sprinkle on top with sumac. Toast the shawarma in a pre-heated pan on medium-high heat for 1-2 minutes until golden and crispy.