Using The Bedouin Company's traditional shawarma spices mixed with citrus juices, garlic, and yogurt, the marinade infuses the chicken with deep, aromatic flavor and keeps it juicy during cooking. Remember: the longer it marinades, the greater the flavors.
Served in Arabic pita or flatbread with classic accompaniments like garlic sauce (toum), fries, and pickles, this dish is as fun to assemble as it is to eat. Try the chicken on pizza or salad.
Ingredients:
2 lbs boneless, skinless chicken thighs and breast meat, cut into thin slices, rinsed with water and drained
2–3 T chicken shawarma spices
3 T plain Greek yogurt or Arabic laban
1 cup olive oil
3 cloves garlic, minced
Juice of two lemons
Juice of one orange
½ c water
small strip of lemon rind
small strip of orange rind
1 t salt (adjust based on your spice mix’s salt content)
1/2 t Aleppo pepper or Pul Biberi (optional, for extra heat)
For Serving:
Arabic pita, flatbread, or flour tortillas
Cooked French fries
Pickles (Middle Eastern-style)
Garlic sauce (toum)
Directions:
1. Add the yogurt, chicken shawarma spices, olive oil, garlic, lemon juice, salt, lemon and orange rinds and Aleppo pepper (optional) to a blender and mix thoroughly.
2. In a large bowl, add the chicken and pour over the shawarma spice liquid. Coat the chicken evenly. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 2 hours or preferably overnight.
3. While waiting for the chicken to cook, prepare the toum (garlic sauce), sliced pickles, cook French fries.
4. To cook the chicken, there are two ways: oven or stove top.
Oven Option: Preheat oven to 425°F. Place chicken in glass pans or on a parchment paper-lined baking sheet and bake for 25–30 minutes, flipping halfway. For a charred finish, broil for an additional 2–3 minutes.
Stovetop Option: Heat a skillet over medium-high heat. Cook chicken for 7-8 minutes per side until browned and cooked through.
Let chicken rest for a few minutes.
5. Assemble the shawarmas using the bread as a base. Spread the toum, add the chicken and accompaniments such as French fries, pickles. Roll the sandwiches. Toast the sandwiches lightly on each side. Cut sandwiches into thirds. Serve with toum.