👨‍🍳 作り方

1. 1

   In a large bowl, combine yogurt, lemon juice, olive oil, minced garlic, shawarma spice blend, salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.

   💡 プロのコツ: Marinating overnight will yield deeper flavor.
2. 2

   Prepare the garlic sauce (Toum): In a food processor, blend the garlic cloves with salt until finely minced. Slowly drizzle in the vegetable oil while the processor is running, until the mixture emulsifies and becomes thick and white. Stir in the lemon juice.

   ⏱️ 10 minutes

   💡 プロのコツ: Ensure the oil is added very slowly to achieve the correct consistency. If it separates, you can try to re-emulsify it by adding a little more minced garlic and slowly drizzling the mixture back in.
3. 3

   Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes per side, until the chicken is cooked through and nicely browned.

   ⏱️ 15 minutes
4. 4

   Warm the pita bread. To assemble the plates, spread a generous amount of garlic sauce on each pita. Top with the cooked chicken shawarma, pickles, and a sprinkle of fresh parsley.

   💡 プロのコツ: You can also serve the shawarma components separately for guests to assemble their own.