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Restaurants›Gyro 101 - Scottsdale›Chicken Shwr Tray Recipe

Chicken Shwr Tray Recipe

Name: Gyro 101 - Scottsdales Chicken Shwr Tray Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3 lbs boneless skinless chicken thighs; 1 cups plain yogurt; 3 tbs olive oil; 6 pcs garlic cloves, minced; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground paprika; 1 tsp ground turmeric; 1 tsp ground allspice; 0.5 tsp ground cinnamon; 2 tsp salt; 1 tsp black pepper; 2 tbs lemon juice; 12 pcs garlic cloves, peeled; 1 tsp sea salt; 1.25 cups neutral oil (canola or vegetable); 3 tbs lemon juice; 2 tbs ice water; 12 pcs pita bread (6-inch); 3 cups pickled cucumbers (or dill pickles), sliced; 4 pcs tomatoes, thinly sliced; 1 pcs red onion, thinly sliced; 6 cups shredded romaine or iceberg lettuce; 2 tbs olive oil (for grilling); 1 tsp sumac (optional garnish)

Inspired by Gyro 101 - Scottsdale

Time2h 30m

Serves12

12 Pita/Garlic Sauce & Pickles

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Ingredients

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Chicken Shawarma

3 lbs boneless skinless chicken thighs

1 cups plain yogurt

3 tbs olive oil

6 pcs Garlic cloves, minced

2 tsp Ground cumin

2 tsp Ground coriander

2 tsp Ground paprika

1 tsp Ground turmeric

1 tsp ground allspice

1/2 tsp Ground cinnamon

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs ReaLemon lemon juice

Garlic Sauce (Toum)

12 pcs garlic cloves, peeled

1 tsp sea salt

1 1/4 cups neutral oil (canola or vegetable)

3 tbs ReaLemon lemon juice

2 tbs ice water

Assembly & Sides

12 pcs pita bread (6-inch)

3 cups pickled cucumbers (or dill pickles), sliced

4 pcs tomatoes, thinly sliced

1 pcs Red onion, thinly sliced

6 cups shredded romaine or iceberg lettuce

2 tbs olive oil (for grilling)

1 tsp sumac (optional garnish)

Method

Chicken Shawarma

Prepare marinade and marinate chicken

In a large bowl combine yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, pepper, and lemon juice. Whisk until smooth. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 2 hours and up to 24 hours (overnight gives best flavor).

Cook the chicken

Preheat oven to 425°F (220°C) or preheat a grill to medium-high. Remove excess marinade from chicken and arrange thighs on a rimmed baking sheet lined with foil or on the grill. Drizzle with a little olive oil. Roast for 20–28 minutes, turning once, until edges are browned and internal temperature reaches 165°F (74°C). If grilling, cook 5–7 minutes per side depending on thickness. For extra char, broil 1–2 minutes at the end, watching carefully.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips suitable for filling pitas.

Garlic Sauce (Toum)

Make toum by blender or food processor

Place the peeled garlic cloves and salt in a food processor or blender. Pulse until finely minced, scraping down the sides as needed. With the motor running, very slowly drizzle in the neutral oil in a thin, steady stream—this should emulsify into a thick mayonnaise-like sauce. Alternate occasionally with a tablespoon of lemon juice and a small splash of ice water to stabilize the emulsion. Continue until all oil is incorporated and sauce is thick and creamy (about 4–6 minutes). If sauce becomes too thin, chill briefly; if it breaks, add a teaspoon of ice water and continue blending slowly to re-emulsify.

Adjust seasoning

Taste and add more salt or lemon juice if desired. Transfer to a container and refrigerate for at least 30 minutes to let flavors meld. Keeps up to 1 week in refrigerator.

Assembly & Serving

Warm pitas

Warm the pita bread in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm while assembling.

Prepare vegetables and pickles

Arrange shredded lettuce, sliced tomatoes, sliced red onion, and pickled cucumbers on a platter for easy assembly. Sprinkle onions with a pinch of salt and a dash of sumac if using.

Assemble each pita

Open a warmed pita pocket or lay flat. Spread about 1.5 tablespoons of garlic sauce inside (adjust to taste). Add a generous portion of sliced chicken (about 4–5 oz per pita). Top with shredded lettuce, 3–4 tomato slices, a few pickled cucumber slices, and a little red onion. Drizzle another 1/2–1 tablespoon of garlic sauce on top if desired. Repeat for remaining pitas.

Serve

Arrange completed pitas on a tray (makes 12) with extra garlic sauce and pickles on the side. Serve immediately so bread remains warm and chicken juicy.