Ayesha's Chicken Shawarma

By Food Network · 180 min

Ingredients

Instructions

1. Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl. Add the chicken and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
2. Toss the sliced onion with 2 tablespoons of olive oil in a bowl. Cover and refrigerate until ready to cook.
3. Preheat the oven to 425°F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
4. Spread the onions on the baking sheet, then lay the marinated chicken on top. Do not overcrowd. Roast until cooked through and crispy around the edges, about 25 minutes.
5. Switch the oven to broil and cook about 2 minutes more, until the chicken is nicely charred. Let cool 5 minutes, then cut into 1-inch strips and mix with the onions and juices.
6. Make the garlic yogurt: combine the yogurt, 1/2 teaspoon salt, and the lemon zest and juice in a medium bowl. Grate in the 2 garlic cloves with a rasp grater and mix well. Refrigerate up to 4 days.
7. Make the pickled cabbage: put the 2 cups shredded red cabbage in a tall lidded container. In a small pot, whisk the 1 1/2 cups red wine vinegar, 1/4 cup sugar, 1/4 cup salt and 1 cup water. Bring to a boil, pour over the cabbage immediately, cover tightly and let reach room temperature, then refrigerate at least 3 hours.
8. Serve: cut the top off the pita, fill with the shawarma, drizzle with garlic yogurt, and top with pickled cabbage and the cilantro, parsley and mint leaves.

Summarized from Food Network's video. Watch it for the details.

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GarlicOnionLemonYoghurtCabbageChicken thighRed cabbage