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Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet

Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet

Keyword Chicken Shawarma with PIO Corn-Fed Chicken from Otto Gourmet
Servings 8 people
Author Labsalliebe

Ingredients

INGREDIENTS – CHICKEN SHAWARMA

INGREDIENTS SHAWARMA SPICE MIX

  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp ground coriander
  • 2 tsp salt
  • 1 tsp black pepper

INGREDIENTS CHICKEN MARINADE

  • 2 packs PIO corn-fed chicken thighs boneless & skinless
  • 250 g yogurt
  • 1/2 lemon Juice of
  • 3 tsp tomato paste
  • 1 tsp olive oil

INGREDIENTS FOR THE SKEWER

  • 1 large onion
  • 3 wooden skewers
  • Baking paper

INGREDIENTS FOR THE TOUM GARLIC SAUCE

  • 250 ml neutral oil e.g., sunflower oil
  • 50 ml lemon juice
  • 1 bulb garlic peeled and green sprout removed
  • 1 tsp salt

INGREDIENTS FOR THE WRAP

  • 4 Arabic flatbreads or pita breads
  • Toum
  • Grilled chicken shawarma
  • Pickled turnips
  • 2 tomatoes sliced
  • Pickled cucumbers
  • Sumac onions
  • Romaine lettuce shredded

INGREDIENTS FOR SERVING (OPTIONAL)

  • French fries
  • Fresh parsley

Instructions

HOW TO MAKE CHICKEN SHAWARMA

MAKE THE SPICE MIX

  1. Combine all spices — inhale that irresistible Middle Eastern aroma.

MARINATE THE CHICKEN

  1. Mix the chicken with the spice blend, yogurt, tomato paste, lemon juice, and salt.

  2. Cover and let marinate overnight for the best flavor.

ROAST THE SHAWARMA

  1. Preheat the oven to 220 °C / 425 °F.

  2. Cut the onion in half and place one half flat-side down on a baking tray.

  3. Insert the skewers vertically into it.

  4. Stack the marinated chicken evenly on the skewers, finishing with the other onion half on top.

  5. Wrap loosely with baking paper and roast for 30 minutes.

  6. Remove the paper and bake another 30 minutes until golden.

MAKE THE TOUM

  1. While the chicken cooks, prepare your garlic sauce.

  2. Place garlic, salt, lemon juice, and oil in a tall container.

  3. Blend with an immersion blender — keeping it still on the bottom until it emulsifies — then slowly lift to create a creamy, airy sauce.

  4. Don’t over-blend or it’ll lose its light texture.

  5. Store in the fridge for up to 2 weeks.

ASSEMBLE THE WRAP

  1. Slice the roasted chicken thinly.

  2. Spread toum on the flatbread, add chicken, pickled turnips, tomatoes, cucumbers, sumac onions, and lettuce.

  3. Fold the bottom, then the sides, and grill briefly in a sandwich press or hot pan until golden.

Recipe Notes

SERVE AND ENJOY

Serve your shawarma with fries and parsley. For a full Middle Eastern feast, add hummus, fattoush, or tabbouleh on the side.