Roasted Chicken Thigh Shawarma with Pickled Turnip and Hot Peppers

goochamisprime.bsky.social

5 Servings

130 min Cook Time

1. 1

   Preheat your oven to 375°F.

2. 2

   Make the garlic sauce: In a food processor, blend the peeled garlic cloves, kosher salt, and lemon juice. After it's well blended into a paste, drizzle in your grapeseed oil. Give it a taste and adjust seasoning as needed. It should be bold, full of garlicky, salty goodness. Transfer to a container with a lid and let it rest in the fridge while preparing the shawarma.

3. 3

   Trim the excess fat off your chicken thighs and arrange them on a large baking sheet.

4. 4

   In a small bowl, whisk together the garlic powder, onion powder, paprika, cardamom, cloves, urfa biber pepper, kosher salt, and grapeseed oil. The consistency should be a loose paste. Rub it all over your chicken; really get in there.

5. 5

   Throw the chicken into the oven and roast until the internal temperature hits at least 165°F, 35 to 40 minutes.

   Timer: 40m
6. 6

   While the chicken is roasting, prep all your toppings and sauces. Roughly chop up your turnips and hot peppers. Set the garlic sauce, turnips, hot peppers, tabouli salad, pickled eggplant, and hummus up in little bowls.

7. 7

   Set a large pot of water over high heat and place a metal strainer on top. When it comes up to a boil, steam your pitas one by one on top of the large pot for 10 seconds each. We are just trying to make them warm. If you want to build your pita, open it up so there is a flap that opens halfway. Smear your hummus and garlic sauce inside, then add your chicken, tabouli, eggplant, all the pickles, and hot sauce. Now tuck your pita flap in and push all the filling to the back pocket of the pita. Roll and secure with a piece of parchment paper. Or for a self-serve option, place a large scoop of delicious chicken inside each pita and hand it to your loved ones so they can pile it with their favorite toppings and sauces.