@rosa.luna0294:

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Friday 23 October 2026 10:56:09 GMT

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𝑲𝒉𝒂𝒊𝒓𝒐_100𝑲👌🏻🖤 :

ياعمرييييييي على زين😍💗🫦🫠

2026-10-23 15:02:18

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2026-10-23 17:51:25

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2026-10-23 11:23:32

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2026-10-23 11:08:11

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$Ingredients For the Chicken Marinade 1.5 lbs (700\text{g}) boneless, skinless chicken thighs (cut into strips; thighs stay much juicier than breasts) 1/2 cup plain yogurt (the acidity helps tenderize the meat) 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper (adjust for heat) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper For the Garlic Sauce (Toum / Tahini Sauce) 1/2 cup tahini 2 tablespoons lemon juice 2 cloves garlic, minced or grated into a paste 2 to 3 tablespoons warm water (to thin out) Pinch of salt For Serving Warm flatbreads or pita pockets Sliced tomatoes, cucumbers, and pickles Fresh parsley or lettuce Step-by-Step Instructions 1. Marinate the Chicken In a large bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken strips to the bowl and mix thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor). 2. Make the Tahini Sauce In a small bowl, whisk together the tahini, lemon juice, and minced garlic. The mixture will thicken up quickly. Slowly add warm water, one tablespoon at a time, whisking continuously until the sauce becomes smooth, creamy, and pourable. Season with a pinch of salt to taste. 3. Cook the Chicken Heat a large cast-iron skillet or grill pan over medium-high heat and add a drizzle of oil. Once hot, add the marinated chicken strips in a single layer (cook in batches if your pan is too small so the chicken sears rather than steams). Cook undisturbed for 4 to 5 minutes to get a nice caramelized crust, then flip and cook for another 3 to 4 minutes until cooked through and slightly charred around the edges. 4. Assemble and Serve Warm your flatbreads or pitas slightly. Load each flatbread with the juicy shawarma chicken, sliced tomatoes, cucumbers, pickles, and fresh herbs. Drizzle generously with the garlic-tahini sauce, wrap it up tightly, and enjoy! #shawarma #agneau #delicious #food #fyp$
Ingredients For the Chicken Marinade 1.5 lbs (700\text{g}) boneless, skinless chicken thighs (cut into strips; thighs stay much juicier than breasts) 1/2 cup plain yogurt (the acidity helps tenderize the meat) 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon smoked paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper (adjust for heat) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper For the Garlic Sauce (Toum / Tahini Sauce) 1/2 cup tahini 2 tablespoons lemon juice 2 cloves garlic, minced or grated into a paste 2 to 3 tablespoons warm water (to thin out) Pinch of salt For Serving Warm flatbreads or pita pockets Sliced tomatoes, cucumbers, and pickles Fresh parsley or lettuce Step-by-Step Instructions 1. Marinate the Chicken In a large bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add the chicken strips to the bowl and mix thoroughly until every piece is well coated. Cover and refrigerate for at least 2 hours (or overnight for the best flavor). 2. Make the Tahini Sauce In a small bowl, whisk together the tahini, lemon juice, and minced garlic. The mixture will thicken up quickly. Slowly add warm water, one tablespoon at a time, whisking continuously until the sauce becomes smooth, creamy, and pourable. Season with a pinch of salt to taste. 3. Cook the Chicken Heat a large cast-iron skillet or grill pan over medium-high heat and add a drizzle of oil. Once hot, add the marinated chicken strips in a single layer (cook in batches if your pan is too small so the chicken sears rather than steams). Cook undisturbed for 4 to 5 minutes to get a nice caramelized crust, then flip and cook for another 3 to 4 minutes until cooked through and slightly charred around the edges. 4. Assemble and Serve Warm your flatbreads or pitas slightly. Load each flatbread with the juicy shawarma chicken, sliced tomatoes, cucumbers, pickles, and fresh herbs. Drizzle generously with the garlic-tahini sauce, wrap it up tightly, and enjoy! #shawarma #agneau #delicious #food #fyp

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