Lebanese Chicken Shawarma with Toum

Ingredients

• 500 g Chicken
• 350 g Yogurt, preferably full-fat (For the marinade)
• 1.5 EL Paprika paste (For the marinade)
• 1 TL Salt (For the marinade)
• 2 EL Olive oil (For the marinade)
• Cinnamon (One of the seven spices; amount to taste)
• Allspice (One of the seven spices; amount to taste)
• Black pepper (One of the seven spices; amount to taste)
• Coriander (One of the seven spices; amount to taste)
• Cardamom (One of the seven spices; amount to taste)
• Cumin (One of the seven spices; amount to taste)
• Nutmeg (One of the seven spices; amount to taste)
• 10 Garlic cloves (For the toum)
• 0.25 cup Vegetable oil (For the toum; the transcript additionally mentions about 1 tbsp during blending)
• Lemon juice (Add as needed while blending)
• 1 Egg white (The white of one egg; add to the toum at the end)
• Paprika (For the optional glaze)
• Olive oil for the glaze (Optional; according to the transcript, mix with paprika and a little water)
• Water (For the optional glaze)
• Bread (For serving)
• Hot sauce (For serving)
• Pickles (For serving)

Steps

1. 1

   Stir together the yogurt, paprika paste, salt, olive oil, and the seven spices—cinnamon, allspice, black pepper, coriander, cardamom, cumin, and nutmeg—to make a marinade.

2. 2

   Combine the chicken with the marinade and coat it thoroughly. The source does not specify a marinating time.

3. 3

   Cook the marinated chicken in the oven. The source explicitly recommends using the oven rather than frying, but does not specify a temperature or cooking time.

4. 4

   For the toum, place the peeled garlic cloves and 1/4 cup vegetable oil in a blender and blend thoroughly.

5. 5

   Add some lemon juice while blending. The transcript also mentions adding another 1 tablespoon of oil during blending.

6. 6

   Add the white of one egg and continue blending briefly until the toum is fluffy. The preparation takes about 5 minutes in total.

7. 7

   For the optional glaze, mix paprika with the best-quality olive oil and a little water. The source does not specify quantities.

8. 8

   Serve the finished chicken with bread, toum, hot sauce, and pickles, and enjoy.

Notes

The source does not specify an oven temperature, cooking time, or exact marinating time. The quantities of the seven spices are explicitly not specified. An optional glaze is mentioned only in the audio transcript; its quantities and exact application remain unclear. The transcript emphasizes that no tofu, salad, or tomato is used.

Nutrition per serving

• Main course
• Lebanese
• Middle Eastern
• Shawarma
• Oven dish
• Chicken
• Toum
• Street food