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Chicken Shawarma
By Samira Kazan · alphafoodie.com
Serves 4
| prepPreheat oven to 425°F / 220°C (if using oven method) | ||||
| ⅓ cup / 80 ml olive oil | Mix marinade, add chicken, chill 30 min–24 hr | Toss chicken in marinade | Roast 425°F / 220°C, 25–30 min, stir halfway | Assemble with toum, fries & pita |
| ½ cup / 120 ml plain yogurt | ||||
| 2 tablespoons / 30 ml lemon juice | ||||
| 1 medium onion, sliced | ||||
| 2 teaspoons garlic powder | ||||
| 1 teaspoon paprika (or smoked paprika) | ||||
| 1 teaspoon ground cardamom powder | ||||
| ½ teaspoon salt | ||||
| ½ teaspoon black pepper | ||||
| ½ teaspoon ground coriander | ||||
| ½ teaspoon ground ginger powder | ||||
| ½ teaspoon white pepper | ||||
| 1 pound / 450 g boneless skinless chicken thighs, cut into thin strips | ||||
| garlic sauce (toum) | ||||
| potato fries | ||||
| pita bread (Lebanese/Arab thin flatbread) | ||||
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