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3 hr 30 min
3 hr 30 min
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“Shawarma in a can” will be your new way to impress your friends – that’s for sure! Sliders are a must for the big game, and what better way to take it to the next level than with a Chicken Shawarma twist? The chicken is packed tightly in a can after I massage it with my homemade shawarma spice mix, and then slowly cooks in the oven to perfection. After being sliced, this smoky shawarma is then layered onto my freshly baked dinner rolls, together with some of my favorite tahini, which is my absolute favorite here in the US. It is the most similar one I’ve found to the one back home.
16 cans, emptied
Cast iron/tray
9 Squared inch baking pan
Start with the buns: In a stand mixer’s bowl add water, yeast, sugar, egg, flour, olive oil and salt, in that order (don’t mix together, just add in that sequence). Set the mixer on lowest speed and start mixing for 12-14 minutes.
Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
Make the chicken shawarma: In a bowl, add the oil, salt, and spices and mix until combined. Add the chicken thighs pieces and the slices onions in and massage until fully coated with the spices.
Empty a 16 oz. can and open from both sides. Wrap an aluminum foil at the bottom of one of the sides of the can. Staff the can with the spiced chicken thighs and top with a thick slice of onion.
Place in a cast iron pan or in a tray and bake in a preheated oven to 400°F or 200°C for 2 hours.
Make the pickled onions: bring to boil the vinegar and the water. Add the boiling mix into a jar together with salt, honey, and sliced red onions. Close the jar loosely and set aside.
Back to the buns- After doubled in size, divide the dough into 16 equal pieces (50-60 gr each). Round each piece to a perfect, sealed ball. Place them in a squared 9 inch baking pan (lined with parchment paper). Cover with a plastic wrap and let them proof for for 15-20 min.
Prepare the tahini- in a small bowl add the water, lemon juice and salt and mix together. The amount of water should be half the amount you wanna get from the tahini sauce. As you whisking, drizzle tahini until you get to the desire consistency. For a thicker sauce- add more tahini, for a thinner sauce- add more water. Set aside.
Prepare the slaw- separate the leaves from the cilantro, parsley and mint bunches. In a bowl add the leaves, thinly sliced red cabbage, lemon juice, salt, and diced cucumbers. Give it a light toss and set aside.
Take the shawarma out of the oven, brush the buns with egg yolk, and bake for 12-14 minutes.
While they bake, remove the chicken shawarma from the can and slice thinly, mix in the oil and juices remained in the cast iron pan/tray.
Remove the buns from the pan, and cut them open in the middle, trying to keep them still connected.
Spread tahini, add the sliced chicken shawarma, the slaw, pickled onions, and top with the top part of the buns. Pull apart your slider and enjoy!
YASSS!
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