Description
Juicy, warmly spiced chicken shawarma served as a platter with fluffy pita, homemade hummus, and an intensely flavorful garlic sauce (toum).
Ingredients
Units
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- 1/2 cup low-fat Greek yogurt
- 1/3 cup milk
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 lb chicken breast or thighs
- Olive oil, for the skillet
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp salt
- Pinch of paprika
- 2-4 tbsp water (to reach desired consistency)
- 6-8 garlic cloves (about 1 oz)
- 1/2 tsp salt
- 1 egg white
- 1 tbsp water
- 1 tbsp lemon juice
- 1 cup vegetable oil
- 1 jar pickled banana peppers
- 4-6 pitas
Instructions
- In a medium bowl, combine all the spices, then add the yogurt, milk, and lemon juice and whisk to combine.
- Slice the chicken into strips about 1/4 inch thick and 2–3 inches long.
- Stir the chicken into the marinade until completely coated. Refrigerate a minimum of 30 minutes or up to two days.
- Place the chickpeas, garlic, olive oil, lemon juice, tahini, cumin, salt, paprika, and water into the container of a food processor, mini chopper, or blender. Pulse to combine.
- If needed, add more water 1 tablespoon at a time to reach the desired consistency.
- Place the garlic, salt, lemon juice, water, egg white, and vegetable oil into the bottom of a wide-mouth mason jar.
- Place the immersion blender into the jar, touching the bottom. Turn it on high.
- As the oil begins to emulsify and turn white, gently rock the immersion blender to draw in the remaining ingredients. In about 2–3 minutes you’ll have a thick, flavorful garlic sauce. It keeps for 2–3 weeks in the fridge.
- Heat a large skillet over medium heat with just enough olive oil to prevent sticking. Add the chicken a few pieces at a time and sauté for 1–2 minutes per side, without crowding the pan.
- Cut the pitas into 6 triangles each.
- Open a pita triangle and layer on the toum, followed by a banana pepper or two, then a few chunks of chicken and a dollop of hummus.
- Gently wrap the tips of the triangle around the filling and enjoy.
Notes
The hummus, toum, and chicken can all be made ahead — only the cooking of the chicken needs to happen right before serving. Thin the hummus with extra water if it thickens in the fridge.
- Prep Time: 5 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Cuisine: Middle Eastern