How To Make Chicken Shawarma At Home

In a large bowl, add yogurt.

Add tomato paste to the bowl.

Grate three cloves of garlic into the bowl.

Add the zest of one whole lemon.

Squeeze the juice of the lemon into the bowl.

Add white vinegar and a variety of dry spices: ground ginger, Aleppo pepper flakes, sugar, smoked paprika, cinnamon, turmeric, allspice, coriander, cardamom, cumin, and salt.

Grate half of a yellow onion directly into the marinade mixture.

Mix all the marinade ingredients together thoroughly.

Add chicken thighs to the marinade and massage it in to coat evenly.

Cover the bowl with plastic wrap and place it in the fridge to marinate.

In a food processor, combine garlic cloves, a splash of water, and a pinch of salt.

Blend the garlic mixture into a fine paste, scraping down the sides of the processor as needed.

With the food processor running, very slowly drizzle in the oil over 5-7 minutes to create a thick, creamy emulsion.

Squeeze in the juice of a whole lemon and give the sauce one final pulse to combine.

Transfer the Toum to a bowl, cover, and set aside in the refrigerator.

Smash two garlic cloves and place them in a small bowl. Pour hot water over them and let them steep like tea.

In a separate bowl, combine tahini, lemon juice, and salt.

Strain the garlic-infused water into the tahini mixture, then whisk until it becomes thick and creamy. Add more water if needed to reach desired consistency.

Dice the small cucumbers, finely chop the red onion, and chop the tomatoes (removing the seedy interiors).

Roughly chop fresh parsley and dill.

Combine all chopped vegetables and herbs in a bowl. Season with red wine vinegar, a bit of sugar, salt, and olive oil.

Toss the salad to combine and set aside.

Heat a pot of oil for frying the french fries.

Carefully add frozen french fries to the hot oil and fry until golden brown and crispy.

Remove the cooked fries to a wire rack and immediately season with salt.

Heat a generous amount of oil in a large, heavy-bottomed pan over high heat.

Place the marinated chicken thighs in the hot pan, ensuring not to overcrowd it. Weigh the chicken down to get a good sear.

Cook the chicken for a few minutes on each side until deeply charred and cooked through.

Remove the cooked chicken from the pan and let it rest.

Slice the cooked chicken into long, thin strips.

Take a piece of pita bread and spread a layer of Toum (garlic sauce) down the middle.

Layer french fries, sliced chicken, and the prepared salad on top of the sauce.

Drizzle with tahini sauce and top with Lebanese pickles.

Place the shawarma on parchment paper, roll it up tightly, and secure with a string before serving.