CHICKEN SHAWARMA RECIPE (AUTHENTIC MIDDLE EASTERN)
This chicken shawarma recipe is incredibly aromatic and classic. You can very quickly prepare the marinade and chicken can be frozen in the marinade, then prior cooking, defrost it. It just bursts with the best flavour when cooked on the outdoor grill / BBQ, but many prefer to make it on the stove. Serve it along with a simple salad on a large platter and allow your guests to make their wraps.
Ingredients
- 2lb/ 1kg Chicken thigh fillets (skinless and boneless)
MARINADE
- 1 teaspoon Ground cayenne pepper
- 2 teaspoon Smoked paprika
- 2 teaspoons salt
- black pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
YOGHURT SAUCE
- 1 cup Greek yoghurt
- 1 crushed Clove garlic
- 1 teaspoons Cumin
- A squeeze of lemon juice
- salt
- Pepper
TO SERVE
- 6 Nos Flatbreads
- Lettuce - sliced (cos or iceberg)
- Tomato slices
Instructions
- Take all marinade ingredients and combine them in a large ziplock bag (or bowl).
- Now, add up the chicken and make sure every piece is coated by using your hands.
- Keep it for marination for up to 24 hours or overnight.
- Take a bowl and combine the yoghurt sauce ingredients and mix. Cover and keep in the fridge.
- Heat a grill/BBQ on medium-high flame. As the marinade already has oil in it, you should not use oil, and thigh fillets have fat. Only oil your hotplate/grill if you are worried.
- Keep the chicken on the grill and cook the first side until nicely charred, for 4 to 5 minutes, then flip and for 3 to 4 minutes, cook the other side.
- Take out the chicken from the grill and cover it with loose foil. Keep it aside for 5 minutes to give it rest.
TO SERVE
- Chop the chicken and keep onto a platter with salad, the Yoghurt sauce and flatbreads.
- Get a piece of flatbread to make a wrap and top it with Yoghurt sauce. Use a bit of lettuce and tomato to topping and Chicken Shawarma. Enjoy your dish!
Notes
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