Chicken Shawarma Sliders Recipe
soft naan bread, hummus, zhoug, boychik sauce, pickles, sumac pickled onions, herbs
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Ingredients
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Chicken & Marinade
Breads & Spreads
Pickles & Toppings
Finishing & Optional
Method
Chicken & Marinade
- 1
Prepare and marinate chicken
Trim excess fat from the chicken thighs and pat dry. In a medium bowl combine yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, allspice, cinnamon, kosher salt and black pepper. Add the chicken, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight for best flavor.
- 2
Cook the chicken
Remove chicken from refrigerator about 20 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add chicken thighs in a single layer (work in batches if necessary). Cook 5-6 minutes per side until well-browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then thinly slice or shred into bite-sized pieces.
Pickled Onions (Sumac Pickled Onions)
- 3
Quick-pickle red onions with sumac
While the chicken marinates, thinly slice the red onion into half-moons. In a small bowl whisk together white wine vinegar, water, sugar and 1/2 tsp kosher salt until sugar dissolves. Add 1 teaspoon sumac to the liquid and stir. Submerge the onion slices in the pickling liquid and let sit at room temperature for at least 20 minutes (longer yields mellower onions). For best flavor, refrigerate at least 1 hour before serving.
Breads & Spreads
- 4
Warm naans and prepare spreads
About 10 minutes before the chicken is done, preheat the oven to 350°F (175°C) or a skillet over medium heat. Arrange mini naans on a baking sheet and brush lightly with melted butter (optional). Warm in the oven 5-7 minutes until soft and slightly golden, or warm naans in a dry skillet 1-2 minutes per side. Spread about 1 tablespoon hummus on the bottom half of each naan and reserve the top half for finishing. Spoon about 1 teaspoon zhug onto a small bowl for building sliders (you’ll use ~1/2 tsp per slider).
Assemble Sliders
- 5
Build the sliders
Place a warmed naan flat, hummus side up. Add about 2 tablespoons shredded or sliced chicken per slider. Drizzle or dot about 1 teaspoon boychik sauce over the chicken, then a small spoonful (~1/2 tsp) of zhug for heat and herb flavor. Add a few slices of pickled red onion and a couple of pickle slices. Scatter some fresh parsley and cilantro leaves over the top, and finish with a pinch of sumac and a squeeze of lemon if desired. Top with the other naan half.
- 6
