Chicken Shawarma
By Alli BerkeyPublished on February 15, 2018
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)½ cup fresh parsley leaves 6 tablespoons extra-virgin olive oil Kosher salt and pepper 1 cup whole-milk yogurt 2 tablespoons lemon juice 2 garlic cloves, minced2 ½ pounds boneless, skinless chicken thighs, trimmed2 teaspoons paprika 2 teaspoons ground cumin 1 lemon 3 plum tomatoes, sliced thin½ English cucumber, cut into ½-inch dicePita bread, warmed
Before You Begin
If you're using table salt, cut the amounts in this recipe in half.
Instructions
- Combine cabbage, parsley, ¼ cup oil, and 1 teaspoon salt in bowl; set aside. Combine yogurt, lemon juice, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in second bowl; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Pat chicken dry with paper towels. Combine chicken, paprika, cumin, 2 teaspoons salt, ½ teaspoon pepper, and remaining 2 tablespoons oil in large bowl.
- Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends from lemon, then cut lemon in half. Place lemon halves cut side up on rack. Broil until chicken is well browned and registers at least 175 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.
- Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita.
Time
1 hourYield
Serves 4 to 6Ingredients
1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 cup whole-milk yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
2 ½ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons paprika
2 teaspoons ground cumin
1 lemon
3 plum tomatoes, sliced thin
½ English cucumber, cut into ½-inch dice
Pita bread, warmed
Test Kitchen Techniques
Ingredients
1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 cup whole-milk yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
2 ½ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons paprika
2 teaspoons ground cumin
1 lemon
3 plum tomatoes, sliced thin
½ English cucumber, cut into ½-inch dice
Pita bread, warmed
Test Kitchen Techniques
Ingredients
1 small head red cabbage (1¼ pounds), cored and sliced very thin (6 cups)
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 cup whole-milk yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
2 ½ pounds boneless, skinless chicken thighs, trimmed
2 teaspoons paprika
2 teaspoons ground cumin
1 lemon
3 plum tomatoes, sliced thin
½ English cucumber, cut into ½-inch dice
Pita bread, warmed
Test Kitchen Techniques
Why This Recipe Works
This street-cart and take-out staple is made by layering 30 pounds of meat onto a rotating spit and cooking the meat for hours. However, by using the broiler and boneless chicken thighs, we were able to create a home version. The intense heat generated by the oven's broiler ably bloomed the flavors of the cumin-paprika mixture we applied to the chicken and browned the meat's craggy surface. Opting for a quicker weeknight method, we gained the benefits of marinating by broiling lemons right alongside the meat. Squeezing the lemon juice over the sliced chicken right before serving lent it brightness and smoky depth. To round out the meal, we serve the shawarma with a cabbage slaw, diced cucumbers, sliced tomatoes, a lemony yogurt sauce, and pita.
Before You Begin
If you're using table salt, cut the amounts in this recipe in half.
Instructions
- Combine cabbage, parsley, ¼ cup oil, and 1 teaspoon salt in bowl; set aside. Combine yogurt, lemon juice, garlic, ¾ teaspoon salt, and ½ teaspoon pepper in second bowl; set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet.
- Pat chicken dry with paper towels. Combine chicken, paprika, cumin, 2 teaspoons salt, ½ teaspoon pepper, and remaining 2 tablespoons oil in large bowl.
- Place chicken in single layer on prepared wire rack, smooth sides down. Trim ends from lemon, then cut lemon in half. Place lemon halves cut side up on rack. Broil until chicken is well browned and registers at least 175 degrees, 16 to 20 minutes, rotating sheet halfway through broiling. Let rest for 5 minutes.
- Slice chicken into thin strips and transfer to platter. Squeeze juice from 1 lemon half over chicken. Squeeze juice from remaining lemon half into cabbage mixture and stir to combine. Transfer cabbage mixture to platter with chicken. Arrange tomatoes and cucumber on platter. Serve with yogurt sauce and warm pita.
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