Crispy Chicken Shawarma

Nutrition per serving

Ingredients

• 2 lbs chicken thighs
• 3-4 garlic cloves, peeled
• 2 Tbsp hot pepper paste or tomato paste
• 1/4 cup yogurt
• 1 Tbsp white vinegar or lemon juice
• 2 Tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp allspice
• 1 tsp smoked paprika
• 1/2 tsp cardamom
• 1/2 tsp clove
• 1/2 tsp msg
• Salt to taste
• 1/2 tsp ginger, optional
• 1 tsp cayenne pepper, optional
• 3 Tbsp beef tallow or neutral oil, optional
• 1/4 cup oil for red sauce
• 1/4 cup tomato paste for red sauce
• 2 Tbsp ketchup for red sauce

Instructions

1. Slice the chicken thighs into thin pieces.
2. In a bowl, combine hot pepper paste or tomato paste, yogurt, white vinegar or lemon juice, and olive oil.
3. Add the spices to the marinade and mix well.
4. Marinate the chicken in the mixture until you lose patience, preferably overnight.
5. Preheat the oven on high broil for about 10-15 minutes.
6. In a pan, heat some oil and add the tomato or hot pepper paste until foamy.
7. Add cayenne pepper and a splash of water to create a paste.
8. Add beef tallow to the sheet tray and place the marinated chicken in a thin layer.
9. Broil the chicken in the oven for about 10-15 minutes.
10. Prepare a bowl with oil and a lit natural charcoal to smoke.
11. Assemble the shawarma by splitting a pita, adding tomb, chicken, and wild cucumber pickles.
12. Fold and toast the pita in pan drippings, basting with the red paste.