| Level: | Intermediate |
| Total: | 1 day 1 hr 20 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup lemon juice
- 1 cup Greek yogurt
- 2 tablespoons ground turmeric
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons Aleppo pepper
- 2 teaspoon salt
- 2 teaspoons dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon seven-spice powder
- 2 pounds boneless chicken thighs
- 1 cup garlic cloves
- 1/2 cup lemon juice
- 3 cups canola oil
- 1 tablespoon salt
- 8 ounces lemon juice
- 4 ounces red wine vinegar
- 1/4 cup dried mint
- 1/4 cup ground sumac
- 2 tablespoons salt
- 4 ounces olive oil
- 4 flour tortillas
- 2 heads romaine lettuce, sliced into 1-inch pieces
- 8 red radishes, thinly sliced into rounds
- 4 pita breads, cut into squares or however you desire (can also be baked)
- 4 Roma tomatoes, chopped in big chunks
- 1 bunch fresh mint, chopped fine
- 1 green pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 3 ounces ground sumac
Instructions
- For the chicken shawarma: Combine the lemon juice, yogurt, turmeric, granulated garlic, onion powder, paprika, Aleppo pepper, salt, thyme, allspice, cumin, ginger, seven-spice powder and 1 cup water in a large bowl and whisk together. Add the chicken and marinate, covered and refrigerated, 24 hours.
- Preheat a grill to 400 degrees F.
- Place the chicken on the grill and cook until it reaches an internal temperature of 165 degrees F. Take the chicken off the grill and let rest for 10 to 15 minutes for juices to redistribute. Slice into thin strips.
- For the garlic paste: Place the garlic in a food processor while it is running. Blend until fine, then add 1 tablespoon lemon juice. Start to stream the oil in very slowly, switching off every few minutes between the oil and lemon juice until it forms a paste. Keep adding until it becomes the right potency for your liking. Season with salt.
- For the fattoush dressing: Combine the lemon juice, vinegar, mint, sumac, salt and 4 ounces garlic paste in a medium bowl. Whisk the olive oil in slowly.
- For the fattoush wrap: Lay out a tortilla, then spread 2 ounces garlic paste on the tortilla. Place the lettuce, radishes, pita, tomatoes, mint, peppers, onions and sumac in a bowl and mix well with 8 ounces fattoush dressing, then add some salad on top of the garlic paste. Place slices of chicken shawarma on top of the salad and wrap the tortilla tightly. Toast in a pan or panini press as desired. Repeat with the remaining ingredients. Slice in half and enjoy.
Reviews
I made this recipe the other day , and my family went crazy over it! This will definitely be something I make weekly!
This recipe is amazing! Must try!
This is by far the best fattoush chicken recipe I’ve ever tried!