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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Mix Arabic Shawarma Recipe

Mix Arabic Shawarma Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Mix Arabic Shawarma Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.2 kg boneless chicken thighs; 0.5 cups plain yogurt; 3 tbs olive oil; 2 tbs lemon juice; 4 pcs garlic cloves (minced); 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 0.5 tsp ground turmeric; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 1.5 tsp salt; 1 tsp black pepper; 2 cups long-grain rice (basmati or jasmine), rinsed; 3.5 cups water or chicken stock; 1 tbs butter or olive oil; 0.5 tsp salt; 1 pcs bay leaf; 3 cups green cabbage, thinly sliced; 1 cups carrot, grated; 0.5 cups red onion, thinly sliced; 0.5 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 6 pcs garlic cloves; 1 pcs egg white (room temp, optional for stability); 2 tbs lemon juice; 0.75 cups neutral oil (vegetable or sunflower)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time1h 30m

Serves4

Served with Rice, Coleslaw and Garlic dip on the side

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Ingredients

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Shawarma Marinade & Meat

2 2/3 lb (1.2 kg) Boneless chicken thighs

1/2 cups plain yogurt

3 tbs olive oil

2 tbs ReaLemon lemon juice

4 pcs garlic cloves (minced)

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1/2 tsp Ground turmeric

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

1 1/2 tsp Celtic sea salt

1 tsp black pepper

Rice

2 cups long-grain rice (basmati or jasmine), rinsed

3 1/2 cups water or chicken stock

1 tbs butter or olive oil

1/2 tsp Celtic sea salt

1 pcs bay leaf

Coleslaw

3 cups green cabbage, thinly sliced

1 cups Carrot, grated

1/2 cups Red onion, thinly sliced

1/2 cups Mayonnaise

1 tbs Apple cider vinegar

1 tsp sugar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garlic Dip (Touma)

6 pcs Garlic cloves

1 pcs egg white (room temp, optional for stability)

2 tbs ReaLemon lemon juice

3/4 cups neutral oil (vegetable or sunflower)

3/4 tsp Celtic sea salt

To Serve / Garnish

1/4 cups Fresh parsley, chopped

2 pcs lemon wedges

1 tsp olive oil (for finishing rice)

Method

Shawarma Marinade & Meat

Prepare and marinate the chicken

Trim any excess fat from the chicken thighs and cut into 1/2–3/4 inch strips. In a bowl, whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt and black pepper until smooth. Add chicken strips, toss to coat thoroughly, cover and refrigerate for at least 1 hour (preferably 4–8 hours) to allow flavors to penetrate.

Cook the chicken

Heat a large heavy skillet or grill pan over medium-high heat until hot. Add 1 tablespoon oil if the pan is dry. Remove excess marinade from chicken (shake off) and add in batches to avoid overcrowding. Cook 4–6 minutes per side until deeply browned and cooked through (internal temperature 74°C / 165°F). For extra charred flavor, finish under a hot broiler 1–2 minutes. Transfer cooked chicken to a plate and tent with foil to rest 5 minutes before slicing into bite-sized pieces if needed.

Rice

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, melt butter or heat oil over medium heat. Add rinsed rice and toast, stirring, for 1–2 minutes. Add water or stock, bay leaf and salt. Bring to a boil uncovered, then reduce heat to low, cover tightly and simmer 15 minutes (or until liquid is absorbed). Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork and drizzle olive oil over rice; stir gently to finish.

Coleslaw

In a large bowl combine sliced cabbage, grated carrot and red onion. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour dressing over vegetables and toss to combine. Chill at least 15 minutes for flavors to meld. Taste and adjust seasoning before serving.

Garlic Dip (Touma)

Peel the garlic cloves and remove any green shoots. Place garlic and salt in a mortar and pestle or food processor and crush to a paste. If using egg white for stability, add it now and whisk slightly. With the motor running on low (or while whisking vigorously by hand), slowly stream in the neutral oil in a thin steady flow to emulsify. After about half the oil has been added, add lemon juice, then continue adding the remaining oil until thick and glossy. If the mixture becomes too thick, add a few drops of water or lemon juice to loosen. Adjust salt and lemon to taste. Chill until ready to serve.

To Serve / Assembly

Divide rice among plates. Arrange shawarma chicken alongside the rice. Add a generous scoop of coleslaw and a small bowl or dollop of garlic dip on the side. Sprinkle chopped parsley over the chicken and rice and serve with lemon wedges. Offer extra garlic dip and hot sauce if desired.