CHICKEN SHAWARMA

Chicken Shawarma image

Provided by Food Network

Time 9h10m

Yield 10 servings

Number Of Ingredients 17

Ingredients

1 cup tomato paste
1 cup white distilled vinegar
1/2 cup minced garlic
2 tablespoons Spanish paprika
2 tablespoons crushed red pepper
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon sumac
Salt and pepper
10 pounds boneless, skinless chicken thighs and legs
Zaytoon Garlic Sauce, recipe follows
One 10-pound can cooked diced potatoes
3 cups heavy-duty mayonnaise
1 1/2 cups peeled garlic cloves
1 tablespoon lemon salt
Kosher salt

Steps:

Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed.
Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight.
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible.
Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy.

*** Explore more Chicken Shawarma Recipes »

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