Homemade Chicken Shawarma With Ben Stiller And Ahmed Badr

• boneless, skinless chicken thighs2½ lb
• cumin1 teaspoon
• ground cardamom1 teaspoon
• paprika1 tablespoon
• cinnamon½ teaspoon
• turmeric1 teaspoon
• garlic powder1 teaspoon
• sumac1 tablespoon
• cayenne¼ teaspoon
• kosher salt1 tablespoon
• fresh ground black pepper1 teaspoon
• olive oil4 tablespoon
• fresh lemon juice1 tablespoon
• garlic3 clove
• whole milk greek yogurt8¾ oz
• lemon juice1 tablespoon
• garlic1 clove
• sumac1 teaspoon
• cayenne pepper⅛ teaspoon
• salt¼ teaspoon
• black pepper¼ teaspoon
• pita bread0
• cucumber0
• tomato0
• pickle0

Instructions

1. 1

   Combine all marinade ingredients in a large bowl and whisk together.

2. 2

   Add the chicken thighs and coat evenly.

3. 3

   Cover and chill for at least 1 hour and up to 12 hours Prepare the sauce by adding all sauce ingredients to a small bowl.

4. 4

   Mix together and chill until ready to serve.

5. 5

   Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.

6. 6

   Line a baking sheet with foil and a wire rack.

7. 7

   Place chicken in single layer on prepared wire rack, with the smooth sides down.

8. 8

   Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes.

9. 9

   You may need to rotate the sheet pan halfway through if your broiler heats unevenly.

10. 10

    Remove and rest the chicken for 5 minutes before handling, and turn off the oven.

11. 11

    While chicken rests, warm your pitas in the still-warm oven for a few minutes.

12. 12

    Slice the chicken into thin strips and transfer to platter.

13. 13

    Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.

14. 14

    Enjoy!