Posted on by Cary Gersh

Chicken Shawarma | ****

Chicken Shawarma
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2lb chicken thigh fillets , skinless and boneless (I use breasts; see Notes)
  2. Marinade
  3. 1 large garlic clove , minced (or 2 small cloves)
  4. 1 tbsp ground coriander
  5. 1 tbsp ground cumin
  6. 1 tbsp ground cardamon
  7. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  8. 2 tsp smoked paprika
  9. 2 tsp salt
  10. Black pepper
  11. 2 tbsp lemon juice
  12. 3 tbsp olive oil
  13. Yoghurt Sauce
  14. 1 cup Greek yoghurt
  15. 1 clove garlic , crushed
  16. 1 tsp cumin
  17. Squeeze of lemon juice
  18. Salt and pepper
  19. To Serve
  20. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  21. Sliced lettuce (cos or iceberg)
  22. Tomato slices
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. 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.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. 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. (See notes for baking)
  6. 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).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. To Serve
  9. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  10. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
  1. Chicken breast: Thighs are recommended because it has more fat for better caramelization. But I prefer cooking with chicken breasts. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
  2. Meat can be prepared ahead and frozen: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
Adapted from Recipe Tin Eats
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Recipe Tin Eats
NoMayo https://nomayo.us/