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SHAWARMA INSPIRED BY THE AVENGERS

Picture for Shawarma inspired by The Avengers

11,630,245 views  Joss Whedon didn't just bring dynamic characters, dazzling action, and rapid-fire quips to the MCU - he brought one character's singular hunger, a hunger that grew like a virus within the Avengers themselves. A hunger...for shawarma. Solemnly munch along in silence this week as we marvel at a carnivorous carousel and puff up some pita.

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INGREDIENTS

For the Palestinian Chicken

For the Palestinian Chicken

yogurt

2 cups yogurt

extra virgin olive oil

½ cup extra virgin olive oil

of garlic

8 cloves of garlic

ground sumac

1 tsp ground sumac

cumin

1 tsp cumin

coriander

1 tsp coriander

cinnamon

1 tsp cinnamon

allspice

1 tsp allspice

small onion, grated

1 small onion, grated

Fresh ground pepper

Fresh ground pepper

Kosher salt

Kosher salt

Chicken thighs (as many as you’d like to make/marinate)

Chicken thighs (as many as you’d like to make/marinate)

For the Tzatziki Sauce

of greek yogurt

1 cup of greek yogurt

cucumber, seeded

1 cucumber, seeded

of garlic

2 cloves of garlic

1 Juice of lemon

finely minced dill

¼ cup finely minced dill

Salt

Salt

Pepper

Pepper

For the Tahini

For the Tahini

Sesame seeds

Sesame seeds

Grapeseed or sesame oil

Grapeseed or sesame oil

For the Tabouleh Salad

For the Tabouleh Salad

cherry tomatoes (save tomato juice)

¾ lb cherry tomatoes (save tomato juice)

of parsley

1 cup of parsley

cucumber

1 cucumber

green onions

2 green onions

Olive oil

Olive oil

Fresh ground pepper

Fresh ground pepper

Salt

Salt

A dash of ground coriander seed

A dash of ground coriander seed

A dash of allspice

A dash of allspice

A dash of cinnamon

A dash of cinnamon

A dash of cumin

A dash of cumin

bulgur wheat

¼ cup bulgur wheat

reserved tomato juice

¼ cup reserved tomato juice

Mint

Mint

1 Juice of lemon (to taste)

For the Pita Bread

For the Pita Bread

active dry yeast

1 package active dry yeast

warm water

1 cup warm water

all purpose flour

2 ¾ cup all purpose flour

olive oil

1 ½ tbsp olive oil

salt

1 ¾ tsp salt

DIRECTIONS

1.

For the Palestinian Chicken

1.

In a bowl, combine yogurt, extra virgin olive oil, minced garlic ground sumac, cumin, coriander, cinnamon, and allspice, small onion grated, fresh ground pepper and kosher salt.

yogurt

2 cups yogurt

extra virgin olive oil

½ cup extra virgin olive oil

of garlic

8 cloves of garlic

ground sumac

1 tsp ground sumac

cumin

1 tsp cumin

coriander

1 tsp coriander

cinnamon

1 tsp cinnamon

allspice

1 tsp allspice

small onion, grated

1 small onion, grated

Fresh ground pepper

Fresh ground pepper

Kosher salt

Kosher salt

2.

Whisk to combine. Add chicken thighs and mix thoroughly with your hands. Cover and place in the fridge to marinate for at least 2 hours.

Chicken thighs (as many as you’d like to make/marinate)

Chicken thighs (as many as you’d like to make/marinate)

3.

For the Tahini

1.

Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.

Sesame seeds

Sesame seeds

2.

Once they're toasted, let them cool a few minutes then add them to a food processor.

3.

Start by adding grapeseed or sesame oil. Process the mixture into a paste, scraping down the sides. Add more grapeseed oil until you reach desired consistency.

Grapeseed or sesame oil

3 tbsp Grapeseed or sesame oil

4.

For the Pita Bread

1.

Place yeast into the work bowl of a stand mixer and add warm water and flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.

active dry yeast

1 package active dry yeast

warm water

1 cup warm water

all purpose flour

1 cup all purpose flour

2.

Pour olive oil and salt into sponge then add flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

olive oil

1 ½ tbsp olive oil

all purpose flour

1 ¾ cup all purpose flour

salt

1 ¾ tsp salt

3.

Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. Turn dough out onto a floured work surface and form into a ball.

4.

Wipe inside of bowl with olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.

olive oil

¼ tsp olive oil

5.

Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces.

6.

Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.

7.

Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.

8.

Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls.

9.

Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate when cool enough to handle.

10.

For the Tabouleh Salad

1.

Start by finely chopping cherry tomatoes. Add salt to the tomatoes and place in a fine mesh sieve over a measuring cup. You’re going to want to keep the juice from the tomatoes.

cherry tomatoes (save tomato juice)

¾ lb cherry tomatoes (save tomato juice)

Salt

1 tsp Salt

2.

Next finely chop parsley. Add salt, and place in a paper towel lined bowl to help take out moisture, and let sit for 20 minutes.

of parsley

1 cup of parsley

Salt

1 tsp Salt

3.

Finely chop seeded English cucumber, green onions, and some mint.

cucumber

1 cucumber

green onions

2 green onions

Mint

Mint

4.

Add everything to a bowl and mix to combine.

5.

Combine bulgur wheat with tomato juice that has been boiled, and let sit for 1 hour.

bulgur wheat

¼ cup bulgur wheat

reserved tomato juice

¼ cup reserved tomato juice

6.

Once bulgur wheat is cooked, add it to mixture along with olive oil, salt, pepper, and a sprinkle with coriander seed, allspice, cinnamon, and cumin. Stir to combine.

Olive oil

Olive oil

Fresh ground pepper

Fresh ground pepper

Salt

Salt

A dash of ground coriander seed

A dash of ground coriander seed

A dash of allspice

A dash of allspice

A dash of cinnamon

A dash of cinnamon

A dash of cumin

A dash of cumin

7.

For the Taziki Sauce

1.

In a medium bowl, whisk together the yogurt, chopped cucumber, minced garlic, juice of one lemon, and dill. Season with salt and pepper. Chill.

of greek yogurt

1 cup of greek yogurt

cucumber, seeded

1 cucumber, seeded

of garlic

2 cloves of garlic

1 Juice of lemon

finely minced dill

¼ cup finely minced dill

Salt

Salt

Pepper

Pepper

2.

For the Chicken

1.

You can bake or grill your chicken, but if you’re looking for the real thing you can buy a shawarma machine off of Amazon, load your chicken on the spit, and cook for a solid hour and a half until the outer layer of chicken is cooked.

2.

Use a knife to cut chicken into chunks.

3.

Serve on a pita with the other accoutrements, and enjoy!

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