Shawarma
Ingredients: white pepper, coriander, green cardamom, curry powder, Knorr chicken bouillon · 120 min cook time · 985kcal · ~₩32,600
Ingredients
4g white pepper, 4g coriander, 4g green cardamom, 4g curry powder, 4g Knorr chicken bouillon, 4g ground cloves, 1g ground cumin, 4g cinnamon, 1g ground thyme, 1g oregano, 4g Aleppo pepper powder, 1pinch nutmeg, 25g kosher salt, 7개 lemons, 1개 orange, 1.5Tbsp Shatta red hot pepper sauce, 2Tbsp yogurt, 1tsp white distilled vinegar, 4개 garlic cloves, 4lb boneless, skin-on chicken thighs, 3개 egg whites, 0.75cup garlic, 1.5cup neutral oil (avocado or olive oil), 1개 pickles, 4개 Saj or Shrak bread, 1drizzle pomegranate molasses, 1Tbsp beef tallow
Instructions
1. Grind white pepper, coriander, green cardamom, curry powder, Knorr chicken bouillon, ground cloves, ground cumin, cinnamon, ground thyme, oregano, Aleppo pepper powder, and a pinch of nutmeg in a spice grinder until fine. Mix with kosher salt.
2. Zest 2 lemons and 1 orange into a blender. Juice 5 lemons and 1 orange into the blender. Add Shatta red hot pepper sauce, yogurt, white distilled vinegar, and 4 garlic cloves. Blend on high for about a minute until smooth.
3. Remove skin from chicken thighs and save for later. Partially freeze the chicken thighs for about 30 minutes to make them easier to slice thinly. Trim off any excess fat from the chicken thighs. Slice the chicken thighs into very thin strips, about 1/4 inch thick. Some thinner strips are good for crispiness.
4. Pour half of the marinade over the chicken strips and the other half over the chicken skins. Mix well to ensure everything is coated. Cover and refrigerate for a minimum of one day, ideally two days, for maximum penetration of flavors.
5. Lay out the marinated chicken skins on a sheet tray lined with parchment paper. Press firmly with paper towels to remove any excess moisture. Spray aggressively with cooking spray. Place another layer of parchment paper on top, then another sheet tray. Bake in the oven at 370°F (187°C) for 10-15 minutes until crispy.
6. Heat a cast iron pan over medium-high heat. Add a small amount of beef tallow to coat the pan. Sear the marinated chicken strips in batches, about 1-1.5 minutes per side, until nicely browned and cooked through. Transfer to a finishing tray and tent with foil to keep warm if needed.
7. In a food processor, combine 3 egg whites and 3/4 cup of garlic. Blend until smooth. Add 2.5 teaspoons of salt and 3.5 tablespoons of freshly squeezed lemon juice. With the food processor running, slowly drizzle in 1 to 1.5 cups of neutral oil (refined avocado or olive oil) through the funnel in a light, steady stream until the sauce emulsifies and becomes thick and creamy.
8. Cut the pickles into thin, consistent strips, similar to planks.
9. Lay out a piece of Saj or Shrak bread (or pita bread as a last resort, but not tortillas). Spread generously with garlic sauce, then evenly with a light layer of Shatta. Drizzle with pomegranate molasses. Lay down pickle strips. Pile up the seared chicken. Crumble crispy chicken skin on top, ensuring there are still small bits and flakes for texture.
10. Tightly wrap the shawarma, folding in the sides as you roll. Lightly dip the wrapped shawarma in chicken juice. If you have a vertical rotisserie, give it a quick grill for char marks. Otherwise, sear in a large frying pan with beef tallow until golden on both sides, about 1-2 minutes per side.
11. Wrap the finished shawarma in parchment paper, foil, or butcher paper to hold it all together. Top with a dollop of garlic sauce, a sliver of crispy chicken skin, and a light drizzle of pomegranate molasses.
Source: Watch the original video