Home-style Chicken Shawarma from Scratch
Updated: Mar 10
2 cups sunflower or vegetable oil (Chilled)
1/2 cup garlic cloves peeled
1/2 cup lemon juice divided
1/4 cup ice cold water divided
1 tsp salt
1 Egg white
Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside.
In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice. Process until smooth, then stop and scrape the sides of the food processor with a spatula
Add the egg whites, blend for 30 seconds. drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time.
After each cup of oil, add some lemon juice and cold water. Scrape down the sides of the food processor as necessary.
Be sure that your processor does not get too hot, as this can cause your sauce to separate Only add oil until you've reached the texture you desire - you may only need cups to achieve the proper texture. T
The final result should resemble a soft mayonnaise. This recipe makes about 3 cups of sauce, a serving is calculated as roughly 2 tablespoons. Store toum in an airtight container in the refrigerator. This recipe makes a pretty
big batch, but it should keep for up to 4 weeks and it can be used on so many things.
1 tsp turmeric powder
1 tsp onion powder
1 tsp onion powder
1 tsp cumin powder
½ tsp nutmeg powder
½ tsp cumin powder
1 tsp coriander powder
1 tbsp chili powder
½ tsp cinnamon powder
½ tsp cardamom powder
½ tsp pepper powder
½ lime squeezed
½ orange squeezed
Salt as per taste
1 tbsp vegetable oil
Take 2 medium sized chicken breast. Add the olive oil, lemon juice, garlic, orange, cumin, chili powder, cinnamon, ginger, oregano, cardamom, nutmeg, salt & ground black pepper to a bowl. Whisk to combine.
Marinate for up to 1 day.
Preheat oven to 200 degrees Celsius. Place the chicken pieces on the grill rack, evenly spaced.
Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking
Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.
Heat 1 tbsp of oil in a pan on the stove top over medium. Pour half of the chicken into the pan
and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
1 (.25 ounce) package active dry yeast
1 cup warm water (38 degrees C)
1 cup all-purpose flour
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided
Place yeast into the work bowl and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge.
Mixture will bubble and foam. Pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. Mix until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
Knead dough until slightly springy and still soft, 5 to 6 minutes.
Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick.
Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a pan with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot pan and cook until bread begins to have brown spots and blisters, about 2 minutes. Flip, cook 1 more minute, and flip back onto original side to cook for about 30 more seconds. Stack cooked breads on a plate.
Prepare the shawarma rolls by spreading some garlic sauce on the pita bread, then add chicken shawarma, fries, jalapeno pickles & some lettuce leaves. Roll them up and enjoy!