Palestinian
Ingredients:
For the Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1 cup plain yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground sumac
- Salt and pepper to taste
For the Garlic Sauce:
- 1 cup mayonnaise
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- Salt to taste
For Serving:
- Pita bread
- Sliced tomatoes
- Sliced cucumbers
- Chopped fresh parsley
Instructions:
- Prepare the Marinade:
- In a bowl, combine yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, sumac, salt, and pepper. Mix well until you have a smooth marinade.
- Marinate the Chicken:
- Cut the chicken thighs into thin strips.
- Place the chicken strips in the marinade, ensuring they are well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Prepare the Garlic Sauce:
- In a small bowl, mix together mayonnaise, minced garlic, lemon juice, and salt.
- Refrigerate the garlic sauce until ready to serve.
- Cooking the Chicken:
- Preheat your grill or a grill pan over medium-high heat.
- Thread the marinated chicken strips onto skewers.
- Grill the chicken for about 8-10 minutes, turning occasionally, until fully cooked and slightly charred.
- Assemble the Shawarma:
- Warm the pita bread.
- Spread a generous amount of the garlic sauce on the inside of the pita.
- Add grilled chicken strips to the pita, and top with sliced tomatoes, cucumbers, and chopped parsley.
- Serve:
- Serve the Palestinian shawarma hot, with additional garlic sauce on the side.
- Optionally, you can add pickles, olives, or tahini for extra flavor.
Enjoy your homemade Palestinian Chicken Shawarma!
