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10.syrian Shawarma

This document provides a recipe for Syrian shawarma, including a spice blend and marinade for chicken thighs. It outlines the preparation, marination, broiling, and optional smoking of the chicken, as well as instructions for assembling the shawarma wraps with various toppings. The recipe emphasizes the use of ingredients like garlic mayonnaise, pickles, and hot sauce to enhance flavor.

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ROMEO
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28 views1 page

10.syrian Shawarma

This document provides a recipe for Syrian shawarma, including a spice blend and marinade for chicken thighs. It outlines the preparation, marination, broiling, and optional smoking of the chicken, as well as instructions for assembling the shawarma wraps with various toppings. The recipe emphasizes the use of ingredients like garlic mayonnaise, pickles, and hot sauce to enhance flavor.

Uploaded by

ROMEO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Syrian shawarma

Ingredients:

Shawarma Spice Blend:

 Cumin – ½ tsp
 Coriander – 1 tsp
 Paprika – 1 tsp
 Cardamom – ½ tsp
 Clove – ¼ tsp
 MSG – ½ tsp
 Kosher salt – 1 tsp

Chicken Marinade:

 Greek yogurt – ¼ cup


 Lemon juice – ½ lemon
 Orange juice – ½ orange
 Hot pepper paste – 1 tbsp
 Garlic cloves – 3, minced
 Olive oil – 2 tbsp
 Chicken thighs – 2 lb (900g), cut into ¼-inch thin strips

To Assemble:

 Syrian flatbread, lavash, or thin pita


 Sliced pickles
 Garlic mayonnaise
 Toum (Lebanese garlic sauce)
 Shatta (hot sauce)
 Pomegranate molasses

Instructions:

1. Prepare the Shawarma Marinade:

 In a food processor or blender, combine Greek yogurt, lemon juice, orange juice, hot pepper paste, minced garlic, and all the shawarma spices (cumin,
coriander, paprika, cardamom, clove, MSG, and kosher salt).
 Blend until everything is fully combined.
 Slowly add in the olive oil and blend until smooth and creamy.

2. Marinate the Chicken:

 Place the chicken thigh strips in a large bowl and pour the yogurt marinade over them.
 Mix the chicken until fully coated.
 Cover and refrigerate for at least 30 minutes or up to 6 hours for maximum flavor.

3. Broil the Chicken:

 Preheat your broiler to high.


 Generously grease a large sheet tray with oil or beef tallow.
 Spread the marinated chicken on the tray in a single, even layer.
 Broil the chicken for 6-8 minutes, or until it is slightly charred and cooked through.
 Remove from the oven and transfer the chicken to a large, heat-proof pan with a tight-fitting lid.

4. Smoke the Chicken (Optional):

 Make a well in the center of the cooked chicken and place a small heat-proof dish inside.
 Add 2 tbsp high-temperature oil (such as grapeseed or canola) into the dish.
 Carefully drop a hot coal into the oil.
 Cover the pan immediately with a lid and let the chicken absorb the smoky flavor for about 5 minutes.

5. Assemble the Shawarma Wraps:

 Spread a piece of lavash or flatbread with garlic mayonnaise or toum.


 Add a generous amount of the cooked chicken and top with sliced pickles.
 Drizzle with shatta hot sauce and, optionally, pomegranate molasses.
 Roll up the shawarma tightly.

Notes:
A. Toast the rolled shawarma wraps in the same pan used for smoking the chicken, to seal the edges and add crispness.

CHEF OSAMA KHALID GKP ROMEO

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