Chicken Shawarma Tray
Chicken Shawarma Tray
Description
Whip up a delicious and easy chicken shawarma tray bake at home! Featuring tender marinated chicken, crispy potatoes, pickles, and a creamy homemade toum sauce, it's a satisfying meal for any day.
Ingredients
⇵
For the Shawarma Marinade
For the Toum (Garlic Sauce)
Instructions
In a bowl, combine the thinly sliced chicken breasts with yogurt, olive oil, minced garlic, lemon juice, vinegar, ketchup, pomegranate molasses, salt, and all the spices.
Mix everything well to ensure the chicken is fully coated.
Refrigerate the marinated chicken for at least 30 minutes while you prepare the toum.
In a saucepan, whisk together milk, water, and cornstarch until the cornstarch is completely dissolved.
Place the saucepan over low heat. Stir continuously until the mixture thickens and starts to bubble. This will form a thick cornstarch paste.
Transfer the hot cornstarch paste to a food processor or blender.
Add garlic, oil, vinegar, salt, and mayonnaise or yogurt (optional).
Blend all ingredients until you get a smooth, creamy toum sauce without any lumps. If it's too thick, add a little more milk and water until it reaches your desired consistency.
In a large pan or skillet, heat olive oil over medium heat.
Add the julienned onion and sauté quickly until it softens slightly.
Add the marinated chicken breasts to the pan. Stir on medium heat until the chicken is cooked through and takes on a golden color.
Spread the fried potato cubes evenly in an oven-safe tray or dish.
Arrange slices of pickled cucumber over the potatoes.
Layer the cooked chicken shawarma on top of the pickles.
Generously cover the chicken shawarma with the prepared toum sauce.
Place a few slices of mozzarella cheese on top of the toum.
Place the tray under the broiler (grill) in your oven. Broil until the cheese melts and turns golden. Serve immediately.
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