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Chicken schwarma

  • 300 g Raw Chicken Thighs, boneless, skinless, chopped
  • 40 g Olive Oil
  • 30 g Sour Cream
  • 15 g Tomato Paste
  • 15 g Lemon Juice
  • 15 g Red Wine Vinegar
  • 1 t Medium-Grain Salt
  • 1 t Garlic Powder
  • 1 t Garam Masala
  1. Marinate chicken. Combine all ingredients in a ziploc bag. Marinate in refrigerator overnight or at least one hour.
  2. Cook schwarma. Heat frying pan over high heat. Add chicken and marinade mixture. Cook 5-7 minutes until done, stirring frequently.

  1. Chef Ahmad's Kitchen. "Chicken Shawarma and Lebanese Bread." 9 August 2017. ↩