I made LEGIT CHICKEN SHAWARMA sandwiches at home and it was amazing!

By Middle Eats · 45 min

Ingredients

Instructions

1. Butterfly or pound the chicken thighs to 1/2 cm (1/4 inch) thick.
2. Crush the bay leaves with a pestle and mortar, then add them to a bowl with the remaining spices.
3. Mince the garlic and mix it with the yoghurt, tomato paste, lemon juice, olive oil, white vinegar and spice mix. Add the chicken and mix until every piece is coated.
4. Refrigerate for at least 12 hours.
5. Oven grill method: cut the thighs into strips 1/2 cm (1/4 inch) thick. Pierce the strips along one side with a metal skewer, then pierce the other end with a second skewer so the strips hang between the two.
6. Lay foil on a baking sheet and rest the skewers on its edges so the chicken floats above the sheet; use a deep baking dish if needed.
7. Put the tray under the grill or broiler set to medium and cook 3-5 minutes per side, turning between sides. Then cook 2-3 more minutes until slightly charred. The chicken should reach 74°C (165°F).
8. Pan grill method: heat a grill pan or griddle and add a few thighs without crowding the pan. Cook on medium-high, flipping every 3 minutes until cooked through. Remove and slice into thin strips.
9. Assemble: spread 2 tablespoons or so of toum on a piece of bread, add chicken and sliced pickles, add chilli sauce, then roll up and seal.
10. Place the sandwiches in a hot grill pan or griddle, weigh them down, and sear 30-60 seconds per side until grill marks form.

Summarized from Middle Eats's video. Watch it for the details.

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