Craving shawarma? try this milk street recipe for tender, juicy chicken

Embark on a culinary adventure to the vibrant streets of the Middle East with our tantalizing chicken shawarma recipe, inspired by the renowned Milk Street kitchen. This dish, a symphony of flavors and textures, will transport you to the bustling souks and spice markets, where the aromatic scent of grilled chicken mingles with the vibrant colors of fresh vegetables.

Ingredients

For the Chicken:

• 1 whole chicken (about 3 pounds)
• 1 tablespoon olive oil
• 2 teaspoons shawarma spice blend (see recipe below)
• 1 teaspoon salt

For the Shawarma Spice Blend:

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cardamom
• 1 teaspoon ground cloves

For the Marinade:

• 2 tablespoons plain yogurt
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon salt

For the Pita Bread:

• 1 cup warm water
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt

For the Toppings:

• 1 cup chopped tomatoes
• 1 cup chopped cucumbers
• 1 cup chopped red onions
• 1 cup tahini sauce
• 1/2 cup pickled turnips

Instructions

Preparing the Chicken

1. Preheat oven to 400°F (200°C).
2. Remove the chicken from the refrigerator and let it come to room temperature for 30 minutes.
3. In a small bowl, combine the shawarma spice blend, salt, and olive oil.
4. Rub the spice mixture all over the chicken, ensuring it is evenly coated.
5. Place the chicken on a roasting rack set over a baking sheet.
6. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 15 minutes before slicing it into thin strips.

Making the Pita Bread

1. In a large bowl, whisk together the warm water, yeast, and sugar. Let stand for 5 minutes, or until the yeast is foamy.
2. Add the flour and salt to the bowl and stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
4. Divide the dough into 6 equal pieces and roll them out into thin circles.
5. Heat a large skillet or griddle over medium heat.
6. Cook the pita bread for 1-2 minutes per side, or until golden brown and puffed up.

Assembling the Shawarma

1. Spread a generous layer of tahini sauce on the pita bread.
2. Top with the sliced chicken, tomatoes, cucumbers, onions, and pickled turnips.
3. Roll up the pita bread tightly and serve immediately.

Variations

• Lamb Shawarma: Substitute the chicken with 3 pounds of boneless lamb shoulder.
• Beef Shawarma: Use 3 pounds of thinly sliced flank steak.
• Vegetarian Shawarma: Omit the meat and use a combination of roasted vegetables, such as zucchini, eggplant, and bell peppers.

Tips

• For a more intense flavor, marinate the chicken overnight in the yogurt mixture.
• Use a sharp knife to slice the chicken as thinly as possible.
• Serve the shawarma with additional toppings, such as hummus, baba ghanoush, or pickled peppers.
• Keep the shawarma warm by wrapping it in aluminum foil or placing it in a warm oven.

Concluding Remarks

This chicken shawarma recipe from Milk Street is a culinary masterpiece that will tantalize your taste buds and transport you to the vibrant streets of the Middle East. With its aromatic spices, tender chicken, and fresh vegetables, this dish is sure to become a favorite in your kitchen. Experiment with different variations and toppings to create your perfect shawarma experience.

Information You Need to Know

1. What is the key to making a flavorful shawarma?
The key to a flavorful shawarma lies in the marinade and the spices used. The yogurt marinade helps tenderize the chicken while infusing it with moisture and flavor. The shawarma spice blend, with its combination of cumin, coriander, turmeric, and other spices, adds depth and complexity to the dish.

2. How do I ensure that my chicken is cooked to perfection?
To ensure that your chicken is cooked to perfection, use a meat thermometer to measure the internal temperature. The chicken is done when it reaches an internal temperature of 165°F (74°C).

3. Can I make shawarma ahead of time?
Yes, you can make shawarma ahead of time. Simply prepare the chicken and pita bread according to the instructions, but do not assemble the shawarma. Store the components separately in the refrigerator for up to 2 days. When ready to serve, assemble the shawarma and warm it in the oven or microwave.