CHICKEN SHAWARMA SKIN
CHICKEN SHAWARMA FULL

Pita bread is soft, leavened bread that often has a pocket which can be stuffed with grilled meat and vegetables. What’s the difference between pita bread and flatbread?įlatbread is a thin, flat bread (usually unleavened) cooked on a hot cooking surface/pan until charred and blistered. Top with garlic sauce, pickles and fresh vegetables of your choice.

CHICKEN SHAWARMA FULL

It’s full of warm, flavorful spices and is served in a pita or rice. Assemble the shawarma: Serve the charred chicken in flatbread or warmed pita bread. Shawarma is a Levantine Arab dish that was originally made with lamb as the meat and is cooked on a vertical spit (rotisserie style).

CHICKEN SHAWARMA SKIN

Bake until cooked through with the skin nicely caramelized. Place the chicken onto a large baking sheet/oven dish. Sprinkle on the shawarma spice mixture, add 1 thinly sliced onion, olive oil, and the juice of 1 lemon.

Slice into thin bite-sized pieces and place chicken into a large bowl. Cook the chicken: Pre-heat your oven to its hottest temperature, turning the top element/grill on if needed. Make Chicken Shawarma Pat your chicken thighs dry with a paper towel.(The longer the better but even as little as 30 minutes will work wonders.) Allow to marinate for 30 minutes – 1 hour. Combine Greek yogurt, spices, garlic, lemon and olive oil and add to the chicken. Marinate the chicken: Place boneless, skin-on chicken thighs in a large bowl.Spices: Paprika, chilli flakes, coriander, cumin, salt and pepper.Use a thick, Greek-style yogurt if possible. Chicken breasts can be used but the cooking time will need to be adjusted to avoid over-cooking. I used boneless thighs because they stay incredibly juicy during cooking. Ingredientsįull recipe with amounts can be found in the recipe card. The end result was chicken SO juicy and delicious, we all ate our fair-share before the slices even made it into our shawarmas. I used boneless, skin-on chicken thighs and baked them in a really hot oven with the top grill/broiler on to really caramelize the skin. This pizza is not trying to be a shawarma. Pitfire’s base is really what sets it apart from its peers. And so I decided to marinated the chicken in spiced yogurt. Pitfire Pizza’s Chicken Shawarma Pizza pairs Pitfire Pizza’s signature, sourdough base made from a slow 72-hour fermentation technique that rises to a deliciously puffed and blistered crust, leaving a whisper of smoky char. The meat is carved off the side of the spit and served in pita bread or flatbread with your choice of vegetables, sauces, pickles, etc.Īs I didn’t have the option to cook the chicken for long on a vertical spit, I wanted to replicate the juiciness and flavor in a simple way. Shawarma is meat (most often beef, lamb or chicken) stacked on a vertical spit and grilled low and slow, often all day long. See full terms of use.Juicy chicken shawarma marinated in spiced yogurt then grilled is a delicious dinner served wrapped in easy flatbread with crunchy vegetables. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered no substitutions are made and proper attribution is made to the American Heart Association. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.Ĭopyright is owned or held by the American Association, Inc. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. However, this site and its services do not constitute medical advice, diagnosis or treatment. Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes.

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Chicken shawarma