Homemade Chicken Thigh Shawarma with Laffa
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INGREDIENTS
Laffa:
- 3 cups/390 grams all-purpose flour
- 1 teaspoon/4 grams dry yeast
- 1 tablespoon/15 grams sugar
- 1 teaspoon/5 grams salt
- 2 tablespoons/13 grams oil
- 1½ cups/300 grams water
Shawarma:
- 2.2 pounds/1 kilogram chicken thighs
- 1 large onion
- 1 teaspoon baharat, or to taste
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 teaspoon salt, or to taste
- 2 tablespoons/30 grams lamb fat or oil
INSTRUCTIONS
- In the bowl of a stand mixer, combine the water, oil, yeast, sugar, and flour. Mix on medium speed for about 3 minutes. Add the salt and continue kneading for 7 minutes more, until the dough is sticky and smooth. Transfer to a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Turn the dough out onto a lightly greased surface and divide into 5 equal pieces. Cover loosely and let rest at room temperature for 15 minutes. Heat a 12-inch/30 cm dry skillet over medium heat. On a floured surface, roll each piece into an 11-inch/28 cm round. Cook each flatbread for about 1½ minutes per side, until puffed and golden with dark spots. Stack the cooked laffas and wrap in a clean towel to keep warm.
- Preheat the oven to 250°F/120°C. Place the chicken in a roasting pan and roast for 40 minutes. Remove and let cool to room temperature. Using a sharp knife, slice the meat as thinly as possible.
- Heat a large skillet over medium heat and add the lamb fat or oil. Sauté the sliced onion until golden brown, about 8 minutes. Add the chicken, baharat, turmeric, cumin, and salt. Cook for another 5 to 7 minutes, stirring occasionally, until deeply browned and fragrant.
- Serve the shawarma tucked into warm laffas with hummus, pickles, and any other toppings you like.
MY NOTES
FAQ
How to marinate the meat in a chicken thigh shawarma recipe
For optimal flavor in a chicken thigh shawarma recipe, marinate the meat for at least 4 hours, though overnight in the refrigerator is ideal. Combine yogurt or olive oil with spices such as baharat, turmeric, cumin, paprika, garlic, and lemon juice to create a balanced marinade. The yogurt helps tenderize the meat while the spices penetrate the chicken for a deeper flavor. If you’re using oil instead of yogurt, it will still carry the spices effectively. Always mix the chicken thoroughly to ensure even coating, and store it covered in the refrigerator during the marinating process.
Can I make the laffa in advance?
You can prepare the laffa ahead of time when making this chicken thigh shawarma recipe. Once cooked, the laffa can be stored at room temperature for up to 24 hours wrapped in a clean kitchen towel to maintain softness. For longer storage, wrap the flatbreads tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to a month. To reheat, warm them in a dry skillet or directly over a low flame for a few seconds per side. Avoid microwaving, as it can make the bread rubbery or tough.
How do I reheat leftovers?
To reheat leftovers, use a skillet over medium heat for the best texture and flavor. Add a small amount of oil or a splash of water to prevent drying out, and stir occasionally until heated through, usually 5 to 7 minutes. Avoid microwaving if possible, as it can make the chicken rubbery. If using the oven, preheat to 300°F (150°C), place the chicken in a covered dish, and warm for 10 to 15 minutes. Always ensure the internal temperature reaches at least 165°F (74°C) before serving again for food safety.
Substitutes for lamb fat in a chicken thigh shawarma recipe
In a chicken thigh shawarma recipe, if lamb fat is unavailable, you can substitute with neutral oils like canola, sunflower, or avocado oil. Olive oil also works well and adds additional flavor, although it may slightly alter the traditional taste. For a closer match to the richness of lamb fat, beef tallow or chicken schmaltz are good alternatives. Butter is not recommended due to its low smoke point and tendency to burn. Always heat the fat before adding onions or meat to develop flavor and prevent sticking. The fat plays a key role in browning and seasoning the dish.
Can I make this chicken thigh shawarma recipe without an oven?
Yes, this chicken thigh shawarma recipe can be made entirely without an oven. Use a large skillet or grill pan over medium-high heat to cook the marinated chicken. Slice the chicken thighs thinly and cook in batches to avoid overcrowding the pan, allowing for even browning and caramelization. Cook each batch for about 6 to 8 minutes, turning occasionally until cooked through and golden. Another option is to use an outdoor grill or stovetop griddle for added smokiness. Make sure to preheat your pan properly and do not cover it, as excess steam can prevent the meat from crisping.
What toppings go well with a chicken thigh shawarma recipe?
A chicken thigh shawarma recipe pairs well with a variety of traditional and modern toppings. Classic accompaniments include hummus, tahini sauce, pickled turnips, Israeli salad, and garlic sauce (toum). You can also add sliced cucumbers, shredded lettuce, diced tomatoes, and fresh herbs like parsley or mint for freshness. For extra richness, add a drizzle of yogurt or labneh. If you prefer heat, include a touch of harissa or chili flakes. All these toppings complement the spiced chicken and add texture and contrast. Serve everything inside a warm laffa or flatbread for a complete, flavorful wrap.
Can I freeze the cooked chicken?
You can freeze the cooked chicken for future use. Allow the meat to cool completely before transferring it to an airtight container or freezer-safe bag. For best results, freeze the meat in portioned amounts to make reheating easier. Label the container with the date and use within 2 to 3 months for optimal flavor and texture. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat with a splash of water or oil. Freezing may slightly affect the texture, but the flavor remains well-preserved.
