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Shawarma Recipe

Inspired by Parallel Brothers

Time1h

Serves4

Shawarma spiced seared chicken, garlic crème fraîche, tomato, red onion, fresh herbs, lemon, sumac, shifka pepper. Served with a side of house pickles.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

2 tbS olive oil

3 garlic cloves (minced)

2 tbS ReaLemon lemon juice

1 tbS plain yogurt (or buttermilk)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/4 tsp Ground cinnamon

1/4 tsp ground allspice

1 tsp sumac

1/2 tsp shifka pepper (or Aleppo/chile flake)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Garlic Crème Fraîche

1/2 cup crème fraîche (or sour cream + a splash of cream)

1 garlic clove (minced)

1/2 tsp Lemon zest

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assemble & Garnish

1 ripe tomatoes (medium, thinly sliced)

1/2 red onion (thinly sliced)

2 tbS Fresh parsley (chopped)

1 tbS fresh mint (optional, chopped)

2 lemon wedges

1/2 tsp extra sumac (for sprinkling)

4 each flatbreads or pita

House Pickles (side)

1 cup cucumber (thinly sliced) or mixed veg (carrot, radish)

1/4 cup white wine vinegar

1/4 cup water

1 tsp sugar

1/2 tsp kosher salt

1/4 tsp sumac (optional)

1/8 tsp Cracked black pepper

Cooking & Finishing

1 tbS neutral oil (vegetable or canola)

1 tsp butter (optional, for finishing)

Method

Chicken & Marinade

Prepare and marinate

Trim excess fat from chicken thighs and pat dry. In a bowl combine olive oil, minced garlic, lemon juice, yogurt, all spices (cumin, coriander, paprika, cinnamon, allspice, sumac, shifka pepper), kosher salt and black pepper. Add chicken, tossing to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2–4 hours (up to overnight) to let the spices penetrate.

Garlic Crème Fraîche

In a small bowl, whisk together crème fraîche, minced garlic, lemon zest, lemon juice, salt and black pepper. Taste and adjust seasoning. Chill until ready to serve so flavors meld.

House Pickles (side)

Combine vinegar, water, sugar and salt in a jar or bowl and stir until sugar and salt dissolve. Add thinly sliced cucumber or mixed vegetables. Sprinkle in sumac and cracked black pepper. Let sit at least 15 minutes at room temperature, or refrigerate for up to several hours for brighter flavor.

Cooking & Finishing

Cook the chicken

Heat a large skillet or heavy-bottom pan over medium-high heat. Add neutral oil and when shimmering, add marinated chicken in a single layer (work in batches if needed). Sear without moving for 3–4 minutes until deeply browned, flip and cook another 3–4 minutes until cooked through (internal temperature 165°F / 74°C). If pieces are thick, reduce heat to medium and continue cooking until done. Remove chicken to a cutting board; let rest 5 minutes, then slice thinly against the grain.

Finish

Return sliced chicken to pan over medium-low heat with optional teaspoon of butter and a light sprinkle of sumac and shifka pepper; toss to glaze and warm through for 1 minute. Taste and adjust salt/lemon if desired.

Assemble & Garnish

Warm flatbreads or pitas briefly in a dry skillet or oven until pliable. Spread a spoonful (about 1–2 tablespoons) of garlic crème fraîche down the center of each bread. Top with a generous portion of sliced shawarma chicken, a few tomato slices and thin red onion. Sprinkle chopped parsley and mint, extra sumac, and a squeeze of lemon juice. Serve immediately with house pickles on the side and extra lemon wedges.