Chicken Shawarma with Confit Garlic Sauce by @lesgourmandisesdeloubna

1h35

8 servings

🍗

1.5 kg

Chicken thighs

🥣

210 g

Yogurt

🫒

110 ml

Olive oil

🍋

30 ml + 0.5

Lemon juice

🧄

4 cloves

Smoked garlic

🍅

5 g

Tomato paste

🧂

36 g

Salt

⚫

1 g

Pepper

🧂

9 g

Shawarma spices

💧

500 ml

Water

🌽

32 g

Cornstarch

🧄

1 head

Confit garlic

🥣

3 tbsp

Greek yogurt

🧅

150 g

Red onion

🍶

100 ml

Vinegar

🍬

25 g

Sugar

⚫

2 g

Peppercorns

🌿

0.2 g

Bay leaf

🥖

360 g

Pita bread

🥒

Gherkins

🌿

15 g

Mint leaves

  1. Blend
    • Greek yogurt
    • Olive oil
    • Lemon juice

    Blend the Greek yogurt, 4 tablespoons olive oil, lemon juice, smoked garlic cloves, tomato paste, salt, black pepper, and shawarma spice blend into a smooth marinade.

  2. Coat
    • Boneless chicken thighs

    Coat the boneless chicken thighs thoroughly with the marinade. Refrigerate for at least 60 minutes; marinate overnight for deeper flavor.

  3. Cover
    • Boneless chicken thighs

    Pack the marinated chicken tightly into the loaf pan. Cover the pan with aluminum foil.

  4. Wrap
    • Roasted garlic head
    • Chicken thighs

    Wrap the roasted garlic head in aluminum foil. Place it beside the chicken pan.

  5. Bake
    • Boneless chicken thighs
    • Roasted garlic head

    Bake the chicken at 200°C / 390°F for 75 minutes. Bake the garlic for 40 minutes, until very soft.

  6. Slice
    • Red onion
    • Peppercorns
    • Bay leaf

    Thinly slice the red onion. Place it in a clean jar with peppercorns and the bay leaf.

  7. Stir
    • Water
    • Vinegar
    • Salt

    Stir 100 ml water, vinegar, 2 tablespoons salt, and sugar until dissolved. Pour the pickling liquid over the onion.

  8. Refrigerate
    • Red onion

    Refrigerate the red onion pickles while preparing the remaining components. Keep the onions submerged in the pickling liquid.

  9. Whisk
    • Cornstarch
    • Water

    Whisk the cornstarch with 300 ml water in a saucepan. Heat over medium heat until the mixture becomes thick and translucent.

  10. Cool
    • Roasted garlic head
    • Cornstarch

    Cool the cornstarch mixture to room temperature. Squeeze the soft roasted garlic cloves from their skins.

  11. Blend
    • Cornstarch
    • Roasted garlic head
    • Greek yogurt

    Blend the cooled cornstarch mixture, roasted garlic, Greek yogurt, 3 tablespoons olive oil, lemon juice, and salt until creamy.

  12. Slice
    • Boneless chicken thighs

    Rest the cooked chicken for 10 minutes. Slice it thinly into shawarma-style strips.

  13. Spread
    • Pita bread
    • Boneless chicken thighs
    • Red onion

    Spread confit garlic sauce inside each pita bread. Add sliced chicken and red onion pickles.

  14. Add
    • Pickled cucumbers
    • Fresh mint leaves
    • Pita bread

    Add pickled cucumbers and fresh mint leaves to each pita. Fold each pita closed.

  15. Toast
    • Pita bread

    Toast the filled pitas for 2 to 4 minutes until warm and lightly crisp. Serve immediately.

Chicken Shawarma with Confit Garlic Sauce by @lesgourmandisesdeloubna

1h35

8 servings

🍗

1.5 kg

Chicken thighs

🥣

210 g

Yogurt

🫒

110 ml

Olive oil

🍋

30 ml + 0.5

Lemon juice

🧄

4 cloves

Smoked garlic

🍅

5 g

Tomato paste

🧂

36 g

Salt

⚫

1 g

Pepper

🧂

9 g

Shawarma spices

💧

500 ml

Water

🌽

32 g

Cornstarch

🧄

1 head

Confit garlic

🥣

3 tbsp

Greek yogurt

🧅

150 g

Red onion

🍶

100 ml

Vinegar

🍬

25 g

Sugar

⚫

2 g

Peppercorns

🌿

0.2 g

Bay leaf

🥖

360 g

Pita bread

🥒

Gherkins

🌿

15 g

Mint leaves

Preparation Steps

  1. Step 1/15

    Blend the Greek yogurt, 4 tablespoons olive oil, lemon juice, smoked garlic cloves, tomato paste, salt, black pepper, and shawarma spice blend into a smooth marinade.

    🥣Greek yogurt
    🫒Olive oil
    🍋Lemon juice
    🧄Smoked garlic cloves
    🍅Tomato paste
    🧂Salt
    ⚫Black pepper
    🫙Shawarma spice blend
    🥤Blender
    🥄Measuring spoons

  2. Step 2/15

    Coat the boneless chicken thighs thoroughly with the marinade. Refrigerate for at least 60 minutes; marinate overnight for deeper flavor.

    🍗Boneless chicken thighs
    🥣Mixing bowl
    🥢Tongs

  3. Step 3/15

    Pack the marinated chicken tightly into the loaf pan. Cover the pan with aluminum foil.

    🍗Boneless chicken thighs
    🍳Loaf pan
    🧻Aluminum foil

  4. Step 4/15

    Wrap the roasted garlic head in aluminum foil. Place it beside the chicken pan.

    🧄Roasted garlic head
    🧻Aluminum foil
    🍳Loaf pan

  5. Step 5/15

    Bake the chicken at 200°C / 390°F for 75 minutes. Bake the garlic for 40 minutes, until very soft.

    🍗Boneless chicken thighs
    🧄Roasted garlic head
    🍳Loaf pan

  6. Step 6/15

    Thinly slice the red onion. Place it in a clean jar with peppercorns and the bay leaf.

    🧅Red onion
    ⚫Peppercorns
    🌿Bay leaf
    🔪Chef's knife
    🪵Cutting board
    🫙Jar

  7. Step 7/15

    Stir 100 ml water, vinegar, 2 tablespoons salt, and sugar until dissolved. Pour the pickling liquid over the onion.

    💧Water
    🍶Vinegar
    🧂Salt
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk
    🥛Measuring jug
    🫙Jar

  8. Step 8/15

    Refrigerate the red onion pickles while preparing the remaining components. Keep the onions submerged in the pickling liquid.

    🧅Red onion
    🫙Jar

  9. Step 9/15

    Whisk the cornstarch with 300 ml water in a saucepan. Heat over medium heat until the mixture becomes thick and translucent.

    🌽Cornstarch
    💧Water
    🍲Saucepan
    🥄Whisk
    🥛Measuring jug

  10. Step 10/15

    Cool the cornstarch mixture to room temperature. Squeeze the soft roasted garlic cloves from their skins.

    🧄Roasted garlic head
    🍲Saucepan
    🥣Mixing bowl

  11. Step 11/15

    Blend the cooled cornstarch mixture, roasted garlic, Greek yogurt, 3 tablespoons olive oil, lemon juice, and salt until creamy.

    🌽Cornstarch
    🧄Roasted garlic head
    🥣Greek yogurt
    🫒Olive oil
    🍋Lemon juice
    🧂Salt
    🥤Blender
    🥄Measuring spoons

  12. Step 12/15

    Rest the cooked chicken for 10 minutes. Slice it thinly into shawarma-style strips.

    🍗Boneless chicken thighs
    🔪Chef's knife
    🪵Cutting board
    🥢Tongs

  13. Step 13/15

    Spread confit garlic sauce inside each pita bread. Add sliced chicken and red onion pickles.

    🥖Pita bread
    🍗Boneless chicken thighs
    🧅Red onion
    🥄Spoon

  14. Step 14/15

    Add pickled cucumbers and fresh mint leaves to each pita. Fold each pita closed.

    🥒Pickled cucumbers
    🌿Fresh mint leaves
    🥖Pita bread

  15. Step 15/15

    Toast the filled pitas for 2 to 4 minutes until warm and lightly crisp. Serve immediately.

    🥖Pita bread
    🥢Tongs

Composition

Ingredients

Types

Oils, Fruit, Condiments, Herbs and spices, Liquids, Baking ingredients, Vegetables, Sweeteners, Bread

Ingredients

Chicken thighs, Yogurt, Olive oil, Lemon juice, Smoked garlic, Tomato paste, Salt, Pepper, Shawarma spices, Water, Cornstarch, Confit garlic, Greek yogurt, Red onion, Vinegar, Sugar, Peppercorns, Bay leaf, Pita bread, Gherkins, Mint leaves

Notes

Chicken thighs (boneless, skin removed), Yogurt (Greek yogurt, for the marinade), Olive oil (for the marinade, a generous drizzle, for the garlic sauce), Lemon juice (juice of 1/2 lemon, for the marinade, for the garlic sauce), Smoked garlic (for the marinade), Salt (for the marinade, to taste, for the garlic sauce), Pepper (for the marinade, to taste), Water (for the garlic sauce, for the pickles), Cornstarch (for the garlic sauce), Confit garlic (roasted in the oven, for the sauce), Red onion (sliced, for the pickles), Vinegar (for the pickles), Sugar (for the pickles), Peppercorns (for the pickles, amount not given), Bay leaf (for the pickles), Pita bread (for serving), Gherkins (for serving, amount not given), Mint leaves (a few leaves, for serving)

Allergens

Gluten

Dietetics

Dietary regimen

High protein

Calories

690 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 52g, Fat: 34g, Fiber: 4g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 1450mg, Potassium: 650mg, Calcium: 170mg, Iron: 3.2mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 0.8µg, Vitamin B6: 0.7mg, Vitamin K: 18µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Blender, Loaf pan, Mixing bowl, Whisk, Saucepan, Chef's knife, Cutting board, Jar, Aluminum foil, Measuring spoons, Measuring jug, Tongs

Appliances

Oven, Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern, Turkish, Levantine

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Juicy, Creamy, Tender, Crisp, Toasted

Flavors

Savory, Garlicky, Tangy, Smoky, Spiced, Sweet and sour

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep assembled sandwiches no longer than 2 hours at room temperature.,Discard leftovers left out longer than 2 hours.), fridge : 3 days (Store cooked chicken, garlic sauce, and pickled onions in separate airtight containers.,Keep at or below 4°C / 40°F.,The garlic sauce is stated to keep for several days.), freezer : 90 days (Freeze cooked sliced chicken only in an airtight freezer-safe container.,Do not freeze the garlic sauce, pickled onions, mint, or assembled pita sandwiches.)