Chicken Shawarma

 Street food thrills on all levels. In the US, shawarma is popular, though it's hard to replicate the rotisserie style roasting process at home. A recent article in Bon Appetit gives me some guidance. The marinade is exceptional. Boneless skinless chicken thighs are skewered in a triangle and grilled slowly. Three skewers hold the meat securely so you can slice the meat off vertically, restaurant style. Not quite my choice, though I find the meat cooks more evenly with three skewers. Grilled meat slides off easily. Stuffed into pita pockets with tomato slices, olive oil mint dressed cucumber and a tangy yogurt sauce, this chicken shawarma satisfies all those street food cravings.

CHICKEN SHAWARMA

Adapted from Bon Appetit

Serves 6

2 lbs boneless, skinless Chicken Thighs

Marinade

1/4 cup Olive Oil

3 tablespoons Paprika

2 teaspoons Chile Powder

1 1/2 teaspoons Roasted Cumin Powder

1 1/2 teaspoons Kosher Salt

5 heaped teaspoons Garlic Paste

3 tablespoons Lemon Juice

1 teaspoon Black pepper Powder

1/2 Red Onion

Pita Breads

Tomato slices

1 Cucumber, thinly sliced

1/2 cup Mint leaves

1 tablespoon Lemon Juice

a drizzle of Olive Oil

Kosher Salt

Yogurt Sauce

2 tablespoons Mayonnaise

2 tablespoons Yogurt

1 teaspoon Dill, chopped fine

1 teaspoon Garlic powder

1/4  teaspoon  Sugar

1 tablespoon White Wine Vinegar

1/4 teaspoon Kosher Salt

Trim fat off chicken thighs. I keep some pockets of fat as it allows the chicken to remain moist when it is grilled. Place chicken in a non reactive bowl of glass or steel.

Whisk olive oil, paprika, chile powder, cumin powder, salt, garlic paste, lemon juice and black pepper. 

Pour marinade over chicken. Mix well so all pieces are coated with marinade. 

Cover and refrigerate overnight for best results. A shorter soak of 6-8 hours is good as well.

Make yogurt sauce  by whisking all the ingredients together. 

Refrigerate sauce until you are ready to assemble the shawarma.

Heat your gas grill to 600F.

Chop and separate onion into large chunks.

Divide  chicken into 2 portions.  

Push three skewers into one thigh forming a triangle shape.

Add another piece to the skewers followed by a piece of onion. 

Repeat process. You should have two sets of chicken skewers.

Oil the grates before you place chicken on them. 

Cover and cook chicken on medium heat for 20-25 minutes, turning often.

ALTERNATELY -heat your oven to 400F/220C. 

Place skewers on  a baking sheet  and roast for 30 minutes. 

If you like the charred look, finish the chicken under a broiler.

Mix cucumber slices with salt, mint leaves, lemon juice and a little olive oil.

Take chicken off the grill and slide the meat off the skewers. Break meat into smaller pieces.

Cut pitas in half.

Open one half and fill with chicken, cucumber and tomato slices. Top with sauce and enjoy.

Garden tomatoes and cukes add much more meaning to our bountiful meal...

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