Damascene Shawarma (Chicken)
Damascene Shawarma is revered as a culinary benchmark throughout the Arab world, a beloved street food icon known for its rich flavors and unique preparation. It's typically served with creamy garlic sauce (toum).
Ingredients
- For the Marinade
- 1 kg Boneless chicken thighs, thinly sliced
- ½ cup Plain yogurt
- ¼ cup Lemon juice
- 3 tablespoons Olive oil
- 6 cloves Garlic, minced
- 1 tablespoon Tomato paste
- 1 teaspoon Ground allspice
- 1 teaspoon Paprika
- ½ teaspoon Ground turmeric
- ½ teaspoon Ground black pepper
- 1 ½ teaspoons Salt
- 1 teaspoon Dried oregano
- For Serving
- 6 pieces Large pita breads or Syrian markouk bread
- Pickled cucumbers and turnips (lift)
- Sliced tomatoes
- Sliced onions
- Fresh parsley, chopped
- Garlic sauce (toum)
- Sumac, for sprinkling
Method
- 18 hr
In a spacious mixing bowl, combine the yogurt, fresh lemon juice, olive oil, minced garlic, tomato paste, ground allspice, paprika, turmeric, black pepper, salt, and dried oregano. Whisk until the marinade is smooth. Add the thinly sliced boneless chicken thighs, tossing to ensure every piece is thoroughly coated. Cover and refrigerate for at least 8 hours, ideally overnight, to allow the chicken to absorb all the delicious flavors.
- 2
Preheat your oven to 220°C (425°F). Arrange the marinated chicken in a single, even layer on a baking sheet, making sure not to overcrowd the pan. Alternatively, you can skewer the chicken pieces for grilling or use a grill pan.
- 315 min
Bake the chicken for 15-20 minutes until it's cooked through and lightly browned. For a crispy finish, switch your oven to broiler (grill) mode for an additional 3-5 minutes, keeping a close eye to prevent burning. If using skewers, grill for 3-4 minutes per side until nicely browned and tender.
- 42 min
Allow the cooked chicken to rest for a couple of minutes before thinly slicing it against the grain. You'll get tender, juicy pieces with perfectly caramelized edges, characteristic of delicious chicken shawarma.
- 5
Lightly warm your pita or markouk bread on a dry pan, a grill, or briefly in the oven until it becomes soft and flexible, ready for assembly.
- 6
Spread a generous amount of garlic sauce (toum) on the warm bread. Layer the sliced chicken shawarma on top. Add pickled cucumbers and turnips, fresh tomato slices, thinly sliced onions, and a sprinkle of fresh chopped parsley. Finish with a dusting of sumac.
- 7
Roll the bread tightly to form a delicious wrap, making sure all the fillings are secure. Serve your chicken shawarma immediately while it's hot, perhaps with extra garlic sauce and pickles on the side for dipping.