Chicken Shawarma
This is a great dish, which gives chicken a beautiful spicy flavour. I usually BBQ the chicken once it’s been marinated or you can do it my adding everything to a pan on the stove
Chicken Shawarma
Course: MainDifficulty: EasyPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIngredients
2lb /1 kg chicken thigh fillets , skinless and boneless
- Marinade
1 large garlic clove , minced (or 2 small cloves), or you can use around 1 tbsp garlic powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp lemon juice
3 tbsp olive oil
- To Serve
6 flatbreads (Lebanese or pita bread or homemade soft flatbreads – see my recipe)
Sliced lettuce (cos or iceberg)
Tomato slices
Trio of Dips (see recipe)
Directions
- Combine the marinade ingredients in a large ziplock bag (or bowl).
- Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
- Marinate overnight or up to 24 hours.
- Heat grill / BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate / grill.
- Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- To Serve
- Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
- To make a wrap, get a piece of flatbread and smear with some of the dips. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
You must be logged in to post a comment.