Chicken Shawarma (Middle Eastern) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2lb chicken thigh fillets , skinless and boneless
Marinade
1 large garlic clove - minced
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
Yogurt Sauce
1 cup Greek yogurt
1 clove garlic - minced
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
To Serve
6 flatbreads (pita bread or homemade soft flatbreads)
Sliced lettuce
Tomato slices
Garnish with parsley and lemon slices
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Directions: |
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.
Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Heat grill/BBQ
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, garnished with parsley and lemons.
To make a wrap, get a piece of flatbread and smear with Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10 min. prep, 10 min. cooking |
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