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
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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.
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Mix everything well to ensure the chicken is fully coated.
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Refrigerate the marinated chicken for at least 30 minutes while you prepare the toum.
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In a saucepan, whisk together milk, water, and cornstarch until the cornstarch is completely dissolved.
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Place the saucepan over low heat. Stir continuously until the mixture thickens and starts to bubble. This will form a thick cornstarch paste.
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Transfer the hot cornstarch paste to a food processor or blender.
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Add garlic, oil, vinegar, salt, and mayonnaise or yogurt (optional).
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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.
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In a large pan or skillet, heat olive oil over medium heat.
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Add the julienned onion and sauté quickly until it softens slightly.
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Add the marinated chicken breasts to the pan. Stir on medium heat until the chicken is cooked through and takes on a golden color.
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Spread the fried potato cubes evenly in an oven-safe tray or dish.
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Arrange slices of pickled cucumber over the potatoes.
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Layer the cooked chicken shawarma on top of the pickles.
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Generously cover the chicken shawarma with the prepared toum sauce.
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Place a few slices of mozzarella cheese on top of the toum.
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Place the tray under the broiler (grill) in your oven. Broil until the cheese melts and turns golden. Serve immediately.
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