Posted on by Cary Gersh

Chicken Shawarma

Chicken Shawarma
Serves 4
Video: http://www.recipetineats.com/chicken-sharwama-middle-eastern
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3039 calories
152 g
1254 g
152 g
259 g
34 g
1723 g
7711 g
21 g
0 g
105 g
Nutrition Facts
Serving Size
1723g
Servings
4
Amount Per Serving
Calories 3039
Calories from Fat 1358
% Daily Value *
Total Fat 152g
233%
Saturated Fat 34g
172%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 82g
Cholesterol 1254mg
418%
Sodium 7711mg
321%
Total Carbohydrates 152g
51%
Dietary Fiber 13g
51%
Sugars 21g
Protein 259g
Vitamin A
84%
Vitamin C
50%
Calcium
60%
Iron
137%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets, skinless and boneless (about 6 pieces) OR chicken breasts (cut horizontally. Pound flat if necessary.)
  2. 6 flatbreads
  3. Sliced lettuce
  4. Tomato slices
  5. Marinade
  6. 1 large garlic clove, minced (or 2 small cloves)
  7. 1 tbsp ground coriander
  8. 1 tbsp ground cumin
  9. 1 tbsp ground cardamon
  10. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  11. 2 tsp smoked paprika
  12. 2 tsp salt
  13. Black pepper
  14. 2 tbsp lemon juice
  15. 3 tbsp olive oil
  16. Yogurt Sauce
  17. 1 cup Greek yoghurt
  18. 1 clove garlic, crushed
  19. 1 tsp cumin
  20. Squeeze of lemon juice
  21. Salt and pepper
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.
Notes
  1. Serve on flatbread with lettuce an tomato
  2. Sliced lettuce
  3. Tomato slices
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calories
3039
fat
152g
protein
259g
carbs
152g
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