Imported from Instagram

Chicken Shawarma Queso Pitas

Name: Chicken Shawarma Queso Pitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lb chicken thighs (Marinade; transcript says the chicken was marinated for a couple of days, but gives no exact duration.); 2 cloves garlic (Peeled); 2 tbsp hot pepper paste (For the marinade; an additional 2 tbsp is listed as optional for the spicy sauce.); 0.25 cup yogurt; 1 tbsp white vinegar (Lemon juice is offered as an alternative.); 2 tbsp olive oil (For the marinade); 3 tbsp beef tallow or ghee (The description lists this for the marinade; transcript also mentions adding beef tallow to the hot tray, without specifying an extra amount.); 0.5 tsp cumin; 0.5 tsp coriander; 0.5 tsp allspice; 1 tsp smoked paprika; 0.5 tsp cardamom; 0.25 tsp clove; 0.5 tsp MSG; salt (To taste); 4 pitas; 8 oz shredded cheese (Amount given as a range); toum (garlic dip) (For spreading; @eatdahab is the recommended source/brand.); wild cucumber pickles (For filling); pomegranate molasses (For filling); 0.5 cup oil (For optional spicy sauce); 1 tsp paprika (For spicy sauce); chipotle chili powder (Listed with paprika as “1 tsp paprika, Chipotle chili powder”; the amount may apply to both.); 1 tsp sazon (For spicy sauce); za'atar (Optional; for spicy sauce); food-safe charcoal (Transcript describes using this to smoke the chicken; no amount provided.); aluminum foil (For the bowl used to hold oil and charcoal for smoking; amount unspecified.)

Recipe by Ahmad Alzahabi @thegoldenbalance · Instagram

Imported by Nouhaila Jouibi on SeeMeCook

Marinated chicken thighs are baked and assembled in pita with toum, melted shredded cheese, wild cucumber pickles, and pomegranate molasses. The pitas are toasted and can be brushed with an optional spicy oil sauce.

4 servings45 minMiddle Eastern

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Ingredients

1.5 lb chicken thighs (Marinade; transcript says the chicken was marinated for a couple of days, but gives no exact duration.)
2 cloves garlic (Peeled)
2 tbsp hot pepper paste (For the marinade; an additional 2 tbsp is listed as optional for the spicy sauce.)
0.25 cup yogurt
1 tbsp white vinegar (Lemon juice is offered as an alternative.)
2 tbsp olive oil (For the marinade)
3 tbsp beef tallow or ghee (The description lists this for the marinade; transcript also mentions adding beef tallow to the hot tray, without specifying an extra amount.)
0.5 tsp cumin
0.5 tsp coriander
0.5 tsp allspice
1 tsp smoked paprika
0.5 tsp cardamom
0.25 tsp clove
0.5 tsp MSG
salt (To taste)
4 pitas
8 oz shredded cheese (Amount given as a range)
toum (garlic dip) (For spreading; @eatdahab is the recommended source/brand.)
wild cucumber pickles (For filling)
pomegranate molasses (For filling)
0.5 cup oil (For optional spicy sauce)
1 tsp paprika (For spicy sauce)
chipotle chili powder (Listed with paprika as “1 tsp paprika, Chipotle chili powder”; the amount may apply to both.)
1 tsp sazon (For spicy sauce)
za'atar (Optional; for spicy sauce)
food-safe charcoal (Transcript describes using this to smoke the chicken; no amount provided.)
aluminum foil (For the bowl used to hold oil and charcoal for smoking; amount unspecified.)

Steps

1
Marinate the chicken thighs with the peeled garlic, hot pepper paste, yogurt, white vinegar (or lemon juice), olive oil, 3 tablespoons beef tallow or ghee, cumin, coriander, allspice, smoked paprika, cardamom, clove, MSG, and salt to taste. The transcript says the creator marinated the chicken for a couple of days, but does not give an exact duration.
2
Heat a sheet tray in the oven for about 15 minutes.
3
Add beef tallow to the hot sheet tray, then arrange the chicken on it in one flat, singular layer.
4
Put the tray in the oven and cook the chicken on high broil for about 10 minutes.
5
For the optional smoking technique, put oil in a bowl lined with aluminum foil, then add a piece of food-safe charcoal. The transcript does not specify how long to smoke the chicken.
6
Fold a pita in half. Spread a generous layer of toum over it.
7
Add a generous layer of shredded cheese to the pita.
8
Put chicken on one half of the pita.
9
Add wild cucumber pickles and pomegranate molasses.
10
Gently fold the pita closed. Optionally brush the outside with spicy sauce.
11
Toast the filled pita. The transcript does not state the toasting method or duration.
12
Serve hot, with extra toum if desired.

Notes

The source does not specify oven temperature beyond “high broil,” nor the method or duration for toasting the assembled pitas. It mentions marinating the chicken for a couple of days. The spicy sauce is optional; the source lists “1 tsp paprika, Chipotle chili powder,” without clearly specifying whether the amount applies to both. Smoking is described as optional in the transcript, but no duration is given.