Chicken Shawarma with Toum Sauce by @lesgourmandisesdeloubna

1h20

6 servings

🍗

1.5 kg

Chicken thighs

🥣

4 tbsp

Yogurt

🫒

4 tbsp

Olive oil

🍋

1

Lemon juice

🧄

10 cloves

Garlic

🍅

1 tsp

Tomato paste

🧂

0.5 tsp

Salt

⚫

Black pepper

🧂

1 tsp

Shawarma spice

💧

300 ml

Water

🌽

4 tbsp

Cornstarch

🥣

4 tbsp

Greek yogurt

🥫

Pickles

🧅

Onion

🫙

Sumac

🥖

Pita bread

  1. Blend
    • Greek yogurt
    • Olive oil
    • Salt

    Blend the Greek yogurt, olive oil, salt, pepper, garlic, lemon juice, tomato paste and shawarma spice together to make the marinade.

  2. Add
    • Chicken thighs

    Prepare the chicken thigh bones, optionally adding a little chicken breast but not using breast alone so the meat does not dry out.

  3. Marinate
    • Chicken thighs

    Marinate the chicken and rest it in the fridge for at least 2 hours, ideally overnight.

  4. Thicken
    • Water
    • Cornstarch

    Thicken the water with cornstarch in a saucepan to start the toum sauce.

  5. Add
    • Garlic
    • Salt
    • Olive oil

    Once cooled, add the garlic, salt, olive oil, Greek yogurt and lemon juice to make the toum sauce.

  6. Step
    • Chicken thighs

    Pack the marinated chicken into an oiled loaf tin.

  7. Bake
    • Chicken thighs

    Bake at 200°C for 1 hour.

  8. Fill
    • Pita bread
    • Pickles
    • Onion

    Fill the pitas with toum sauce, the shawarma chicken, pickles and sumac onions.

Chicken Shawarma with Toum Sauce by @lesgourmandisesdeloubna

1h20

6 servings

🍗

1.5 kg

Chicken thighs

🥣

4 tbsp

Yogurt

🫒

4 tbsp

Olive oil

🍋

1

Lemon juice

🧄

10 cloves

Garlic

🍅

1 tsp

Tomato paste

🧂

0.5 tsp

Salt

⚫

Black pepper

🧂

1 tsp

Shawarma spice

💧

300 ml

Water

🌽

4 tbsp

Cornstarch

🥣

4 tbsp

Greek yogurt

🥫

Pickles

🧅

Onion

🫙

Sumac

🥖

Pita bread

Preparation Steps

  1. Step 1/8

    Blend the Greek yogurt, olive oil, salt, pepper, garlic, lemon juice, tomato paste and shawarma spice together to make the marinade.

    🥣Greek yogurt
    🫒Olive oil
    🧂Salt
    ⚫Black pepper
    🧄Garlic
    🍋Lemon juice
    🍅Tomato paste
    🧂Shawarma spice

  2. Step 2/8

    Prepare the chicken thigh bones, optionally adding a little chicken breast but not using breast alone so the meat does not dry out.

    🍗Chicken thighs
    🔪Knife

  3. Step 3/8

    Marinate the chicken and rest it in the fridge for at least 2 hours, ideally overnight.

    🍗Chicken thighs
    🥣Mixing bowl

  4. Step 4/8

    Thicken the water with cornstarch in a saucepan to start the toum sauce.

    💧Water
    🌽Cornstarch
    🍲Saucepan

  5. Step 5/8

    Once cooled, add the garlic, salt, olive oil, Greek yogurt and lemon juice to make the toum sauce.

    🧄Garlic
    🧂Salt
    🫒Olive oil
    🥣Greek yogurt
    🍋Lemon juice
    🍲Saucepan

  6. Step 6/8

    Pack the marinated chicken into an oiled loaf tin.

    🍗Chicken thighs
    🍳Loaf tin

  7. Step 7/8

    Bake at 200°C for 1 hour.

    🍗Chicken thighs
    🍳Loaf tin

  8. Step 8/8

    Fill the pitas with toum sauce, the shawarma chicken, pickles and sumac onions.

    🥖Pita bread
    🥫Pickles
    🧅Onion
    🫙Sumac

Composition

Ingredients

Types

Meat, Dairy, Oils, Fruits, Vegetables, Spices, Other, Starch, Grains

Ingredients

Chicken thighs, Yogurt, Olive oil, Lemon juice, Garlic, Tomato paste, Salt, Black pepper, Shawarma spice, Water, Cornstarch, Greek yogurt, Pickles, Onion, Sumac, Pita bread

Notes

Chicken thighs (bone-in, a little chicken breast can be added but not used alone or it will be too dry), Yogurt (Greek yogurt, for the marinade), Olive oil (for the marinade, a generous drizzle, for the toum sauce), Lemon juice (juice of half a lemon, for the marinade), Garlic (for the marinade), Salt (for the marinade, to taste, for the toum sauce), Black pepper (for the marinade, to taste), Shawarma spice (ready-made shawarma spice blend, can be replaced with mixed four spice, ground coriander and ground ginger), Water (2 glasses, for the toum sauce), Cornstarch (for thickening the toum sauce), Pickles (for garnish), Onion (with sumac, for garnish), Sumac (for the onion garnish), Pita bread (to serve the shawarma in)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, Halal, soy-free

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 12g, Fat: 27g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 400mg, Calcium: 60mg, Iron: 1.8mg, Zinc: 2.5mg

Vitamins

Vitamin B6: 0.5mg, Vitamin B12: 0.6µg, Vitamin C: 4mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Saucepan, Loaf tin, Knife, Mixing bowl

Appliances

Blender, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Lebanese, Middle Eastern

Geographic

Lebanon, Middle East

Various

Aspect

Texture

Juicy, Tender

Flavors

Garlicky, Savory, Zesty, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw marinated chicken : up to 24 hours (refrigerated,covered), cooked shawarma chicken : 3-4 days (refrigerated,airtight container), toum sauce : up to 5-7 days (refrigerated,airtight container), cooked shawarma chicken : up to 2 months (frozen,airtight container or freezer bag)