Shawarma de pollo + pan pita | #EscuelaDeCocina

Ingredients ● 1.5 kg skinless chicken thighs (you can also mix with chicken breasts) ● 1/2 cup olive oil ● 1/3 cup freshly squeezed lemon juice ● 2 cloves garlic, minced ● 4 teaspoons salt ● 1 to 2 teaspoons paprika or paprika ● 1 teaspoon ground cumin ● 1/2 teaspoon freshly ground pepper ● 1/2 teaspoon ground cinnamon Note: If you can get turmeric and allspice, it's a plus (1 teaspoon of each). To serve: pita bread, red onion, cilantro, lettuce, and plain yogurt. Process Combine the chicken with all the ingredients and mix well. Cover and refrigerate to allow it to fragrant (if you're not in a hurry, leave it for a while, even overnight). Preheat the oven to 200 degrees. In a large baking dish, place the chicken on top of each other, pressing firmly together like a terrine. Bake for approximately 45 minutes, or until the chicken is cooked through. Remove from the oven, let it rest for a few minutes, and then turn the dish upside down onto a board to collect the juices. Using a sharp knife, cut into very thin slices. Arrange the chicken strips on top of a pita bread with red onion, tomatoes, cilantro, a little natural yogurt seasoned with salt, and tahini or sesame paste (optional). Roll up and serve. For the bread: ● 1/2 kg flour ● 15 g yeast ● 10 g salt ● 1/2 teaspoon sugar ● 50 cc milk ● 250 cc water ● 25 cc vegetable oil Process Mix flour, salt, and sugar. In another bowl, combine warm milk, water, and yeast, dissolve, and add the oil. Mix both mixtures and knead. Let rest for half an hour, form into balls, and let them rest for 10 minutes. Roll out with a rolling pin. Bake each disc on the preheated baking sheet. Let it rise until it puffs up, then remove. Store covered.