poulet shawarma sur la plancha style nachos mayo zac bulle firebarns sauce sriracha ail noir
30 minutes + 2 hours (marinade) • 4 servings

Nacho-Style Chicken Shawarma on the Griddle

Discover our chicken shawarma recipe on the plancha, nacho-style: crispy pita bread, spice-marinated chicken, lemony cabbage, and pickled turnips, all drizzled with a creamy garlic sauce kicked up with Firebarns Black Garlic Sriracha.

Ingredients

  • 850 g de hauts de cuisses de poulet désossés

Marinade

  • 3 tbsp plain yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tsp salt
  • Pepper, to taste

Creamy Black Garlic Sriracha Sauce

  • ½ cup Zac Bulle Mayo
  • ½ cup plain Greek yogurt
  • 2 small garlic cloves, finely grated
  • 1 tbsp. lemon juice
  • 1 tbsp. Firebarns Black Garlic Sriracha
  • Salt, to taste
  • A little water to adjust consistency

Lemon Cabbage

  • 2 cups thinly shredded cabbage
  • 1 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 pinch of salt

Assembly

  • 4 to 6 whole pita breads
  • Olive oil, for brushing
  • Pickled turnips, to taste

Preparation

  1. Marinate the chicken: Mix the yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
  2. Add the chicken and coat well. Cover and let marinate in the refrigerator for at least 2 hours, ideally 6 to 12 hours.
  3. Prepare the sauce: Mix the Mayo Zac Bulle, Greek yogurt, garlic, lemon juice, and Firebarns Black Garlic Sriracha. Add salt to taste. Add a little water if needed to obtain a creamy and slightly runny sauce.
  4. Prepare the cabbage: Toss the shredded cabbage with the lemon juice, olive oil, and salt. Set aside.
  5. Cook the chicken. Heat the griddle over medium-high heat. Place the chicken thighs on it and cook until well browned and slightly charred on the edges. The internal temperature of the chicken must reach 165°F. Remove the chicken, let it rest for a few minutes, then cut it into pieces. Quickly return the pieces to the griddle for 1 to 2 minutes to make them slightly crispy.
  6. Prepare the pita chips. Lightly brush the whole pita breads with olive oil on both sides. Place them directly on the griddle and cook until they are golden brown, dry, and crispy like chips. Remove the pitas from the griddle and let them cool slightly. Once nice and crispy, roughly break them into pieces with your hands.
  7. Assemble the nacho-style bowl: First, place the crispy pita pieces in the bottom of the bowl. Top with the warm shawarma chicken, lemon cabbage, and pickled turnips.
  8. Finish with a generous amount of creamy garlic and Firebarns Black Garlic Sriracha sauce.
  9. Serve immediately to maintain the contrast between the crispy pita chips, warm chicken, and fresh cabbage.

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