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By Ruthy Lachman Paul
Shawarma with Chicken Thigh BEST
13 steps
Prep:20minCook:50min
Updated at: Sun, 28 Jan 2024 18:38:49 GMT
Nutrition balance score
Good
Nutrition per serving
Calories629.7 kcal (31%)
Total Fat34.4 g (49%)
Carbs28.1 g (11%)
Sugars4.4 g (5%)
Protein49.8 g (100%)
Sodium1021.2 mg (51%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 lbChicken thigh boneless skinless
⅓ cuplamb fat
chopped or melted, you can also use beef fat or olive oil
2 Tbspbaharat
or Ras El Hanout
1 Tbspground cumin
1 Tbspground turmeric
1 tspsalt
1 tspground black pepper
1 Tbspsumac
1onion
medium-sized, peeled
Serving:
Instructions
Prepare the chicken:
Step 1
Preheat oven to 240F (with out turbo).
Step 2
Put the chicken whole thigh on a baking sheet (without seasoning at this stage, we are just cooking the meat)
Step 3
Put in the oven and bake for 30-50 minutes (the heat of the oven is low so it's fine) until the chicken pieces are completely done in the center and very juicy.
Step 4
Let the chicken pieces cool (in the fridge) for about an hour.
Step 5
Cut each piece as needed, and slice them as thinly as possible with a sharp knife.
Prepare shawarma:
Step 6
Heat a large pan over a high flame until it is really hot. Add the lamb fat, and wait until it melts.
Step 7
Add 1/4 of the thin slices of chicken and fry them for 2 minutes until they are slightly golden.
Step 8
Add the onion and continue to fry for 3-5 minutes over a high flame until the onion is slightly golden and the chicken pieces that went in first are well browned.
Step 9
Add the spices and mix well.
Step 10
Add the rest of the chicken slices. Saute a little and continue to fry over a high flame for 2-3 minutes or until the meat is hot and well coated with spices.
Step 11
Taste and add more salt if needed.
Serving:
Step 12
Divide the shawarma into 4 portions either inside the pita or serve on a plate with tahini on top and vegetables and salads that you like with a pita on the side.
Step 13
Kept refrigerated for 4-5 days.
Notes
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