Ayesha’s Chicken Shawarma

You got ta stand back while you bite into this chicken shawarma sandwich due to the fact that it's so JUICY and delicious.

View Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.

Get the recipe.

Chicken Shawarma.
Dish courtesy of Ayesha Nurdjaja.
Level: Easy.
Overall: 5 hr (consists of marinating and chilling times).
Active: 30 minutes.
Yield: 4 portions.

Chicken shawarma is among the undisputed stars on the Shuka menu. You know how I love a sandwich! I'm sharing a version here that captures all the addicting spice, crunch and sauciness of the initial. It's the very same famous flavor you long for, just way much easier to pull off in your own kitchen.

Active ingredients.

Chicken:.
3 tablespoons minced garlic.
3 tablespoons lemon juice.
2 tablespoons ground cumin.
2 tablespoons spicy smoked paprika.
1 tablespoon ground cinnamon.
1 tablespoon freshly ground black pepper.
1 tablespoon kosher salt.
1 tablespoon ground turmeric.
1/2 cup plus 3 tablespoons extra-virgin olive oil.
2 pounds boneless, skinless chicken thighs.
1 large white onion, very finely sliced.

Serving:.
Pita.
Garlic Yogurt, dish follows.
Pickled Cabbage, recipe follows.
Fresh cilantro, parsley and mint leaves.

Garlic Yogurt:.
1 cup full-fat plain yogurt.
1/2 teaspoon kosher salt.
Zest and juice of 1/2 lemon.
2 cloves garlic.

Pickled Cabbage:.
2 cups shredded red cabbage.
1 1/2 cups red white wine vinegar.
1/4 cup granulated sugar.
1/4 cup kosher salt.

Instructions.

For the chicken: Blend the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl till well integrated. Include the chicken to the marinade and coat well. Cover and cool for a minimum of 4 hours and as much as 2 days.

Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and cool till prepared to prepare.

Pre-heat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the staying 1 tablespoon olive oil.

Include the onions to the baking sheet, then lay the marinaded chicken on top of the onions. Do not overcrowd the chicken. Roast till the chicken is cooked through and crispy around the edges, about 25 minutes.

Turn the oven to broil and continue to prepare till the chicken is nicely charred, about 2 minutes more (see Cook's Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Combine with the onions and chicken juices.

For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and blended herb leaves.

Garlic Yogurt:.
Include the yogurt, salt and lemon zest and juice to a medium bowl. Utilizing a rasp grater, grate the garlic into the bowl. Mix together till well combined. Shop refrigerated for approximately 4 days.

Pickled Cabbage:.
Place the cabbage in a tall container with a lid.

Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Give a boil, then instantly pour the liquid over the cabbage. Cover securely and give space temperature, then cool for at least 3 hours before using.

Cook's Note.
You can also prepare the chicken on the grill.