Chicken Shawarma
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Ground Coriander1 tsp
Paprika1 tsp
Ground Allspice1 tsp
Ground Cardamom1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Crushed Red Pepper3 cup
White Distilled Vinegar1 cup
Mayonnaise1 cup
Yogurt1 cup
TahiniDirections:
1
For the chicken: Toss the chicken thighs with olive oil, lemon zest and juice, coriander, paprika, allspice, cardamom, cinnamon, ginger, nutmeg, crushed red pepper, grated garlic, 1 teaspoon salt and 1/4 teaspoon black pepper
2
Cover and marinate in the refrigerator for 2 hours
3
Remove to room temperature 30 minutes before cooking
4
For the fillings: Meanwhile, put the turnips and beets in a bowl or storage container
5
Combine the vinegar, bay leaf, sliced garlic, 2 teaspoons salt and 1 1/4 cups water in a small saucepan
6
Bring to a boil and simmer 1 minute
7
Pour over the turnips and beets to cover
8
Let cool and refrigerate, 1 hour
9
It should be ready to eat within an hour
10
Whisk together the mayonnaise, yogurt, 1 tablespoon lemon juice, 1 finely grated garlic clove and a pinch of salt in a medium bowl
11
Reserve
12
Whisk together the tahini, the remaining 2 tablespoons lemon juice and grated garlic clove, 3/4 teaspoon salt and 1/3 cup water in another medium bowl
13
Reserve
14
Preheat a grill or grill pan over medium-high heat
15
Lightly oil the grates
16
Remove the chicken from the marinade (discard the marinade) and grill the chicken until cooked through with dark grill marks and an instant-read thermometer inserted into the center registers 170 degrees F, 6 to 8 minutes per side
17
Remove to a cutting board and slice very thinly across the grain
18
Place in a bowl and toss with 1/2 teaspoon salt
19
Lightly warm the pitas on the grill, about 10 seconds per side
20
Assemble the wraps: Have 8 sheets of aluminum foil or parchment paper ready
21
On a pita round, smear a heaping tablespoon of garlic mayonnaise along the middle, then top with a heaping 1/3 cup sliced chicken, a couple of pickled turnip batons, a heaping tablespoon tahini sauce, hot sauce (if using), diced tomato, shredded lettuce, and chopped parsley
22
Roll the pita tightly around the filling
23
Wrap with a sheet of foil to hold the roll together
24
Repeat with the remaining pitas