Original Middle Eastern Chicken Shawarma with Garlic Sauce and Chili Sauce

Steps

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1. 1
   Place boneless chicken thighs in a bowl. Add sweet paprika, turmeric, ground coriander, cumin, and garam masala.
   ▶ ≈0:46
2. 2
   Grate in lemon zest, squeeze in fresh lemon juice, add minced garlic, and season with salt and freshly ground black pepper.
   ▶ ≈1:50
3. 3
   Pour in olive oil and mix all marinade ingredients together thoroughly.
   ▶ ≈2:40
4. 4
   Add chicken to the marinade and massage it thoroughly to coat all pieces evenly. Cover and refrigerate for at least 2–3 hours, preferably overnight.
   ▶ ≈2:53
5. 5
   Make the garlic sauce (Toum): Peel a whole garlic bulb (70 g) and place in a food processor. Blend until completely smooth and pureed.
   ▶ ≈3:50
6. 6
   Add salt (0.5 tsp) and lemon juice (2 tbsp) and mix.
   ▶ ≈4:40
7. 7
   While constantly stirring, very slowly add the neutral oil (200 ml) drop by drop, allowing it to properly emulsify. Alternate with small additions of lemon juice throughout. This process takes 10–15 minutes.
   ▶ ≈5:10
8. 8
   Continue stirring until the sauce becomes light, fluffy, and mayonnaise-like in appearance. The garlic sauce is now ready.
   ▶ ≈5:37
9. 9
   Make the Shatta sauce (chili sauce): Roughly chop 4 cayenne peppers and 2 pepperoni peppers, including seeds. Add 1 garlic clove.
   ▶ ≈5:54
10. 10
    Briefly blend the ingredients in the food processor. Add salt (0.5 tsp), sugar (0.25 tsp), and lemon juice or vinegar (1 tbsp).
    ▶ ≈6:47
11. 11
    Add a pinch of cumin and then pour in olive oil (2 tbsp). Mix until combined. The sauce is now ready.
    ▶ ≈7:29
12. 12
    Remove the marinated chicken. Using a grill pan or skillet, cook the chicken pieces whole until golden, about 4 minutes per side (approximately 8 minutes total), until fully cooked.
    ▶ ≈8:22
13. 13
    Let the cooked chicken rest for a moment to allow juices to distribute evenly.
    ▶ ≈9:25
14. 14
    Slice the chicken into thin pieces.
    ▶ ≈9:38
15. 15
    Lay out the lavash or pita bread. Spread the garlic sauce (Toum) on the bread.
    ▶ ≈9:59
16. 16
    Top with the sliced chicken and drizzle with the pan juices.
    ▶ ≈10:09
17. 17
    Spread on the Shatta sauce (chili sauce), add pickled cucumbers, and fries if desired.
    ▶ ≈10:23
18. 18
    Roll up the shawarma from the edge, rolling it tightly so the filling stays inside. Place it back on the grill pan briefly to pick up any remaining fat and flavor.
    ▶ ≈10:35
19. 19
    Cut in half or into desired portions and serve.
    ▶ ≈10:56