Chicken Shawarma

Name: Chicken Shawarma
Yield: Serves 4 to 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 small head, red cabbage (1¼ pounds), cored and sliced very thin (6 cups); 1/2 cup, fresh parsley leaves; 6 tablespoons, extra-virgin olive oil; , Kosher salt and pepper; 1 cup whole-milk, yogurt; 2 tablespoons, lemon juice; 1 , lemon; 2 , garlic cloves, minced; 2 1/2 pounds, boneless, skinless chicken thighs, trimmed; 2 teaspoons, paprika; 2 teaspoons, ground cumin; 3 , plum tomatoes, sliced thin; 1/2 English, cucumber, cut into ½-inch dice; , Pita bread, warmed

82 comments

Appears in Cook's Country April/May 2018

Could we translate this take-out specialty—traditionally cooked on a spinning live-fire spit—into a recipe suitable for home kitchens?

SERVES4 to 6

TIME1 hour

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 he...

This is a members' feature.