Chicken Shawarma Recipe
Ingredients
- 1 kg Chicken Thigh Fillets
- 2 clove Garlic
- 1 tbsp Ground Coriander
- 2 tbsp Lemon Juice
- 1 tbsp Ground Cardamoms
- 3 tbsp Olive Oil
- 1 tsp Cayenne Pepper
- 2 tsp Salt
- 2 tsp Smoked Paprika
- Black Pepper
Yogurt Sauce:
- 1 cup Yogurt
- 1 clove Garlic
- 1 tsp Cumin
- Squeeze of Lemon Juice
- Salt and Pepper
For Serving:
- 4-5 Flat Breads
- Lettuce Leaves
- Tomato Slice
- Hot Sauce
- Cucumber
Instructions
Marinade Chicken:
- Combine the marinade ingredients in a large zip lock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
Yogurt Sauce:
- 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).
Preheat Stove:
- Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.
Cook Chicken:
- Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. 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.
Assembling:
- 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 Yogurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
