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Pita Chicken Shawarma

cook:

2 h

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I grew up on Pita Shawarma. My childhood friends and I had a special spot in our hometown where we used to eat shawarma every Friday after school for a decade. There is absolutely nothing like a well seasoned slow roasted chicken, and when combined with a good salad, tahini and amba? Well, it's just perfection. In this recipe you will find Zikki’s version for a quick Amba sauce. Amba is a tangy & spiced mango condiment of Indian origin, typically made of pickled green mangoes. But considering a good one is practically impossible to find in New York, Zikki found a way to make it with ripe mangos. I absolutely LOVE it. Our spice mix for the Amba is made with equal parts cumin, turmeric, cayenne pepper, fenugreek and salt.

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Picture for Pita Chicken Shawarma

US

original

metric

Ingredients

For the pita:

chicken shawarma

2 ½ tablespoons chicken shawarma

of amba

1 tablespoons of amba

salad

2 ½ tablespoons salad

Pickled onions

Pickled onions

Tahini

Tahini

For the chicken shawarma

free range chicken thighs

2 lb free range chicken thighs

extra virgin olive oil

½ cup extra virgin olive oil

cumin powder

2 tsp cumin powder

baharat powder

2 tsp baharat powder

coriander powder

1 tsp coriander powder

turmeric powder

1 tsp turmeric powder

salt

1 tsp salt

For the amba

mango

1 mango

citric acid

½ teaspoon citric acid

Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)

2 tablespoons Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)

For the chopped salad

cucumbers

2 ½ cucumbers

tomatoes

2 ½ tomatoes

small red onion

½ small red onion

Juice from  a lemon

½ Juice from a lemon

of parsley

¼ bunch of parsley

of sumac

1 teaspoon of sumac

Salt

Salt

Extra virgin olive oil

Extra virgin olive oil

For the pickled onions

red onions

2 red onions

honey

¼ cup honey

vinegar

1 cup vinegar

water

1 cup water

salt

1 teaspoon salt

Directions

Step 1

Prepare the pickled onions: Slice the red onions as thin as possible.

red onions

2 red onions

Step 2

Combine honey, vinegar, water, and salt.

honey

¼ cup honey

vinegar

1 cup vinegar

water

1 cup water

salt

1 teaspoon salt

Step 3

In a jar, combine the liquid mix with the onions and let it sit in room temperature for at least 2 hours.

Step 4

Prepare the amba: Peel the mango.

mango

1 mango

Step 5

In a food processor, blend the mango with the citric acid and the spices until smooth.

citric acid

½ teaspoon citric acid

mango

1 mango

Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)

2 tablespoons Tirshi (equal parts cumin, turmeric, cayenne pepper, fenugreek and salt)

Step 6

Prepare the salad: Chop cucumbers, tomatoes and red onion into small cubes. Chop the parsley.

cucumbers

2 ½ cucumbers

tomatoes

2 ½ tomatoes

small red onion

½ small red onion

of parsley

¼ bunch of parsley

Step 7

Season with sumac, salt and lemon juice (drain the liquids from the salad, if the salad is wet it may tear the pita!).

of sumac

1 teaspoon of sumac

Salt

Salt

Juice from  a lemon

½ Juice from a lemon

Step 8

Prepare the tahini: In a bowl pour water and mix with salt and lemon juice. The amount of water you use should be about half of the amount of the tahini you want to get at the end.

Tahini

Tahini

Step 9

While constantly stirring, pour tahini and mix well until you reach your favorite texture. The texture I like is a bit thinner than hummus.

Step 10

Prepare the chicken shawarma: In a bowl, mix the chicken thighs with olive oil and spices. Massage the chicken well and let it sit in the fridge for at least one hour (max overnight). Take the chicken out from the fridge 30 minutes before cooking.

free range chicken thighs

2 lb free range chicken thighs

extra virgin olive oil

½ cup extra virgin olive oil

cumin powder

2 tsp cumin powder

baharat powder

2 tsp baharat powder

coriander powder

1 tsp coriander powder

turmeric powder

1 tsp turmeric powder

salt

1 tsp salt

Step 11

Cook the chicken on a pan, on a medium heat for 3-4 min on each side.

Step 12

Slice as thin as possible, mix with the juices coming out from the slicing and from the pan.

Step 13

Build the pita: Open the pita with a knife. Spread a nice amount of tahini and amba in the pita. Add the chicken. Add salad. Add the pickled onions. Close the pita with more tahini and a teaspoon of Amba.

Step 14

YASSS!

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