Israeli Shawarma

Recipe from Sivan’s Kitchen.

Ingredients:

Chicken:

• 2 lbs. chicken thighs and breasts, pounded thin
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 1/4 middle eastern hot pepper paste (or tomato paste)
• 3 garlic cloves, minced
• 1 TBSP shawarma spice
• 2 tsp. salt
• 1 tsp. pepper
• 1 onion, halved along the equator
• Vertical spit or 2 wooden skewers
• Serve in pita bread or lavash with pickles, sumac onions, and garlic mayonnaise (mayonnaise and chopped garlic, to taste)

Sumac Onions:

• 1/2 red onion, thinly sliced
• 1 TBSP parsley, chopped
• 1 TBSP lemon juice
• 1 TBSP red wine vinegar
• 1 TBSP olive oil
• 2 tsp. sumac
• 1/2 tsp. salt
• 1/2 tsp. sugar

Directions:

1. Preheat Oven: Preheat oven to 400F.
2. Chicken Marinade: In a bowl add the lemon juice through pepper and mix; then add the chicken and toss to coat well. Set aside.
3. Vertical Spit: Place half of the onion, cut side down, on the spit and push all the way down. Thread chicken on the spit, alternating thigh and breast. Top with the remaining half of the onion, cut side down. Add any remaining marinade to the bottom of the pan.
4. No Vertical Spit: In a baking dish place half of the onion, cut side down. Insert the 2 wooden skewers about 2 inches apart. Thread chicken on the skewers, alternating thigh and breast. Top with the remaining half of the onion, cut side down. Add any remaining marinade to the bottom of the pan.
5. Bake: Bake for 1 hour, basting every 15 minutes, until internal temperature reaches 165F. Add 1/2 c. water once or twice to the bottom of the pan, if needed.
6. Sumac Onions: In a bowl, add the lemon juice through sugar and mix to combine; then add the onions and parsley and toss to combine. Let sit for at least 20 minutes before serving. Mix onions in the marinade a few times.
7. Slice Shawarma: Thinly slice.
8. Assemble: Heat a skillet over medium heat. In a pita or lavash add the garlic mayonnaise, shawarma, sumac onions, and pickles. Fold and then brush the outside of the pita or lavash with the drippings in the pan (if not enough drippings, mix 2 TBSP olive oil and 1 TBSP hot pepper paste) and place in hot skillet and toast all sides until crispy.

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Israeli Shawarma

Recipe by RC

Ingredients

• Chicken Marinade:

• 2 lbs. chicken thighs and breasts, pounded thin

• 1/4 c. lemon juice

• 1/4 c. olive oil

• 1/4 middle eastern hot pepper paste (or tomato paste)

• 3 garlic cloves, minced

• 1 TBSP shawarma spice

• 2 tsp. salt

• 1 tsp. pepper

• 1 onion, halved along the equator

• Vertical spit or 2 wooden skewers

• Serve in pita bread or lavash with pickles, sumac onions, and garlic mayonnaise (mayonnaise and chopped garlic, to taste)

• Sumac Onions:

• 1/2 red onion, thinly sliced

• 1 TBSP parsley, chopped

• 1 TBSP lemon juice

• 1 TBSP red wine vinegar

• 1 TBSP olive oil

• 2 tsp. sumac

• 1/2 tsp. salt

• 1/2 tsp. sugar

Directions

• Preheat Oven: Preheat oven to 400F.
• Chicken Marinade: In a bowl add the lemon juice through pepper and mix; then add the chicken and toss to coat well. Set aside.
• Vertical Spit: Place half of the onion, cut side down, on the spit and push all the way down. Thread chicken on the spit, alternating thigh and breast. Top with the remaining half of the onion, cut side down. Add any remaining marinade to the bottom of the pan.
• No Vertical Spit: In a baking dish place half of the onion, cut side down. Insert the 2 wooden skewers about 2 inches apart. Thread chicken on the skewers, alternating thigh and breast. Top with the remaining half of the onion, cut side down. Add any remaining marinade to the bottom of the pan.
• Bake: Bake for 1 hour, basting every 15 minutes, until internal temperature reaches 165F. Add 1/2 c. water once or twice to the bottom of the pan, if needed.
• Sumac Onions: In a bowl, add the lemon juice through sugar and mix to combine; then add the onions and parsley and toss to combine. Let sit for at least 20 minutes before serving. Mix onions in the marinade a few times.
• Slice Shawarma: Thinly slice.
• Assemble: Heat a skillet over medium heat. In a pita or lavash add the garlic mayonnaise, shawarma, sumac onions, and pickles. Fold and then brush the outside of the pita or lavash with the drippings in the pan (if not enough drippings, mix 2 TBSP olive oil and 1 TBSP hot pepper paste) and place in hot skillet and toast all sides until crispy.