Turkish Hatay Shawarma

Turkish Hatay Shawarma

This is Turkish Hatay chicken shawarma, marinated with yogurt, pepper paste, olive oil, lemon, and simple spices, then left in the refrigerator for 6 to 24 hours. A separate red sauce is made with vegetable oil, tomato paste, spices, and water until thickened. The chicken is then cooked in ghee and served in Turkish lavash bread with the red sauce; the chef also mentions garlic cream, chili sauce, and potatoes in the wrap.

A Turkish-style shawarma or chicken döner from Hatay, served with a red sauce.

Like a chicken shawarma wrap or döner sandwich.

Ingredients

  • 1 kg chicken breast
  • 2 tbsp yogurt
  • 1 tbsp pepper paste
  • 25 ml olive oil
  • juice of half a lemon lemon juice
  • tsp salt
  • half tsp white pepper
  • half tsp cumin
  • half tsp ground ginger
  • 3 tbsp vegetable oil
  • half tsp salt
  • half tsp pepper
  • tsp oregano
  • 3 leaves bay leaves
  • 3 tbsp tomato paste
  • 4 pods cardamom
  • tbsp sweet paprika
  • half tsp onion powder
  • 1 litre water
  • 3 tbsp ghee
  • for frying ghee
  • mentioned in the speech without a quantity potatoes

Instructions

  1. In a bowl, cut 1 kg of chicken breast into slices as small as possible.
  2. In a bowl, combine 2 tbsp yogurt with 1 tbsp pepper paste, 25 ml olive oil, the juice of half a lemon, tsp salt, half tsp white pepper, half tsp cumin, and half tsp ground ginger.
  3. In a bowl, rub the chicken slices with the marinade until well coated.
  4. In a covered bowl, place the marinated chicken in the refrigerator for no less than 6 hours and no more than 24 hours.
  5. In a pot, combine 3 tbsp vegetable oil with half tsp salt, half tsp pepper, half tsp cumin, tsp oregano, 3 bay leaves, 3 tbsp tomato paste, 4 cardamom pods, tbsp sweet paprika, and half tsp onion powder.
  6. In the pot over the heat, lightly toast the spices with the tomato paste, then add 1 litre water.
  7. In the pot over the heat, leave the red sauce until it thickens and reaches a suitable consistency.
  8. In a frying pan or baking tray, heat 3 tbsp ghee.
  9. In a frying pan or baking tray, cook the marinated chicken until cooked through and suitably browned.
  10. In a Turkish lavash bread, add garlic cream.
  11. In a Turkish lavash bread, add the red sauce.
  12. In a Turkish lavash bread, add the cooked chicken.
  13. In a Turkish lavash bread, add chili sauce.
  14. In a Turkish lavash bread, add potatoes if using the potatoes mentioned by the chef.

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