🔥Best shawarma I’ve had in years 🔥

Best shawarma I’ve had in years You can now make your own shawarma skewer at home, no fancy gadgets needed! Just 2 wooden skewers and an onion. This little trick makes it so easy to have restaurant-style shawarma for dinner tonight.

 Crispy Chicken Shawarma

Ingredients

• 2 lb boneless chicken thighs, breasts, or a mix (pounded thin)

Marinade

• ¼ cup lemon juice

• ¼ cup olive oil

• ¼ cup hot pepper paste can be subbed for tomato paste

• 1 tbsp shawarma spice

• 2 tsp salt

• 1 tsp black pepper

• 3 garlic cloves, minced

• 2 wooden skewers

• 1 large onion, cut in half across the center (equator)

 Creamy Tehina

• 1 cup tahini

• Juice of 1 lemon

• 1–2 tsp salt

• ~¾ cup ice-cold water (as needed)

 Onion Sumac Salad

• 1 large onion, sliced

• Juice of 1 lemon

• Drizzle olive oil

• 1 tsp salt

• 2 tsp sumac

 Crispy Pita

• 1 large pita (split) or lavash

• Pickles (optional)

• Shawarma drippings

or mix 1 tbsp hot pepper paste + 2 tbsp oil

 Instructions

1. In your baking pan, mix all marinade ingredients. Add chicken and coat well.

2. Place one onion half cut-side down. Insert 2 skewers about 2 inches apart.

3. Thread chicken onto skewers (alternate thigh + breast).

4. Top with second onion half. Place back in pan.

5. Bake at 400°F (200°C) for about 1 hour, basting. Add ½ cup water once or twice if needed.

6. Meanwhile, whisk tehina ingredients until smooth.

7. Toss onion salad ingredients together.

8. Slice shawarma thinly. Fill pita with chicken, onion salad, and pickles.

9. Brush pita with drippings/paste. Pan-toast on medium heat until crispy on all sides.

10. Finish with tehina and pomegranate molasses. Enjoy 

 Pro tip: For perfectly cooked chicken, use a meat thermometer. Internal temp should reach 165°F (74°C), or 170°F for extra safety.

https://video.wixstatic.com/video/c864d1_2a41d6ecf9394a0d84bddec01d2f169f/720p/mp4/file.mp4