Learn how to make authentic chicken shawarma at home with homemade toum sauce in this delicious recipe video. Skip the takeout and make your own flavourful shawarma right in your kitchen!

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➖ Recipe ➖
Ingredients

Chicken Marinade
 
1kg (2.2lbs) Chicken Thigh, Boneless & Skinless, Thinly Sliced
1 Cup (250g) – Natural Greek Yogurt
1 Tbsp (20ml) Olive Oil
2 Tbsp (40ml) Lemon Juice
1 Tbsp (20ml) White Vinegar
5 – Garlic Cloves, Grated
3 Tbsp (45g) Tomato Paste
 
Shawarma Spice Blend

2 tsp (6g) Garlic Powder
1 tsp (3g) Onion Powder
1 tsp (3g) Ground Cumin
1 tsp (3g) Ground Coriander
1 tsp (3g) Smoked Paprika
1 tsp (3g) Turmeric
1 tsp (3g) Ground All Spice
1/2 tsp (1.5g) Ground Cardamom
1/2 tsp (1.5g) Ground Cloves
1/2 tsp (1.5g) Cayenne Pepper
1/2 tsp (1.5g) Ground Ginger
Salt & Ground White Pepper

Toum

30 (160g 5.6oz) Garlic Cloves
1 (60ml) Lemon, Juiced
2 Cups (500ml) Sunflower Oil, Canola Oil or Safflower Oil
2 tsp (10g) Sea Salt Flakes  

Remaining Ingredients

Lebanese Wraps, Pita or Saaj
Pickled Lebanese Cucumbers

Method

1. Place all of the chicken marinade and shawarma spice blend ingredients into a bowl and mix together to combine. Wrap tightly and allow to marinate in the fridge overnight, up to 48 hours.

2. Heat a large cast iron pan over high heat till smoking hot. Cook the marinated chicken in batches so you do not crowd the pan and get a nice dark charred crust on the chicken pieces. Remove the chicken to a plate while you repeat the cooking process. 

3. To smoke the meat, line a small heat proof bowl with tin foil, then pour in about 2 Tbsp of olive oil. Add the cooked chicken back into the pan it was cooked in with the bowl of oil in the center and the meat around the edges.

4. Heat a piece of lit charcoal till smoking, then drop into the oil and immediately cover the pan with a tight fitting lid. Smoke the chicken shawarma for 810 minutes, then discard the oil and charcoal.

5. To serve: spread a heaping spoonful of toum over half a warmed pita, layer on some pickles then the chicken shawarma to cover. Roll up the pita and enjoy.

Toum

1. Place the garlic cloves into a food processor along with the salt and blitz into a paste. Scrape down the bowl if needed.

2. Whilst the food processor is running, very slowly pour in 2 tbsp of oil at a time waiting until it’s incorporated before adding the next. Continue adding the oil until the garlic starts to cream.

3. Once the garlic starts to emulsify, continue pouring the oil and alternate with the lemon juice until all the oil and lemon juice is incorporated. Store in the fridge until ready to serve.

Video Uploaded ByJack Ovens

#chickenshawarma #chickenshawarmarecipe #shawarma