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Chicken Shawarma Sliders

cook:

3 h 30 min

0.0

(2)

"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 sliders

US

original

metric

Picture for Chicken Shawarma Sliders

16 sliders

US

original

metric

Ingredients

For the sliders:

flour

500 gr flour

water

220 gr water

extra virgin olive oil

50 gr extra virgin olive oil

sugar

50 gr sugar

salt

10 gr salt

dry yeast

10 gr dry yeast

egg

1 egg

egg yolk (for brushing)

1 egg yolk (for brushing)

For the shawarma:

chicken thighs, cut in half

4 chicken thighs, cut in half

salt

1 tsp salt

cumin powder

1 tsp cumin powder

coriander powder

1 tsp coriander powder

turmeric powder

1 tsp turmeric powder

paprika powder

1 tsp paprika powder

black pepper

1 tsp black pepper

onion, sliced

1 onion, sliced

olive oil

2 tbsp olive oil

For the tahini:

Raw tahini

Raw tahini

Water

Water

Lemon juice

Lemon juice

Salt

Salt

For the slaw:

of mint, whole leaves

1 bunch of mint, whole leaves

of cilantro, whole leaves

1 bunch of cilantro, whole leaves

of parsley, whole leaves

1 bunch of parsley, whole leaves

red cabbage, thinly sliced

red cabbage, thinly sliced

lemon, juice

1 lemon, juice

salt

½ tsp salt

pickled cucumbers, diced

3 pickled cucumbers, diced

For the pickled onion:

red onion, thinly sliced

1 red onion, thinly sliced

of vinegar

½ cup of vinegar

of water

½ cup of water

salt

½ tsp salt

honey

½ tsp honey

Directions

Step 1

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 min.

water

220 gr water

dry yeast

10 gr dry yeast

sugar

50 gr sugar

egg

1 egg

flour

500 gr flour

extra virgin olive oil

50 gr extra virgin olive oil

salt

10 gr salt

Step 2

Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

Step 3

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.

olive oil

2 tbsp olive oil

salt

1 tsp salt

cumin powder

1 tsp cumin powder

coriander powder

1 tsp coriander powder

turmeric powder

1 tsp turmeric powder

paprika powder

1 tsp paprika powder

black pepper

1 tsp black pepper

chicken thighs, cut in half

4 chicken thighs, cut in half

onion, sliced

1 onion, sliced

Step 4

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.

can, emptied

16 can, emptied

Step 5

Place in a cast iron pan or in a tray and bake in a preheated oven to 400F or 200C for 2 hours.

Cast iron/tray

Cast iron/tray

Step 6

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.

of vinegar

½ cup of vinegar

of water

½ cup of water

salt

½ tsp salt

honey

½ tsp honey

red onion, thinly sliced

1 red onion, thinly sliced

Step 7

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.

Squared  inch baking pan

9 Squared inch baking pan

Step 8

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.

Water

Water

Lemon juice

Lemon juice

Salt

Salt

Raw tahini

Raw tahini

Step 9

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.

of mint, whole leaves

1 bunch of mint, whole leaves

of cilantro, whole leaves

1 bunch of cilantro, whole leaves

of parsley, whole leaves

1 bunch of parsley, whole leaves

red cabbage, thinly sliced

red cabbage, thinly sliced

lemon, juice

1 lemon, juice

salt

½ tsp salt

pickled cucumbers, diced

3 pickled cucumbers, diced

Step 10

Take the shawarma out of the oven, brush the buns with egg yolk and bake for 12-14 min.

egg yolk (for brushing)

1 egg yolk (for brushing)

Step 11

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.

Step 12

Remove the buns from the pan, and cut them open in the middle, trying to keep them still connected.

Step 13

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!

Step 14

YASSS!

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