Chicken Shawarma

 

Chicken Shawarma

 

This Middle Eastern chicken is incredibly aromatic. The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. It is best cooked on the outdoor grill. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.

Servings:4 – 6

Ingredients

·         2lb  chicken thigh fillets , skinless and boneless (Note 3)

MARINADE

·         1 large garlic clove , minced (or 2 small cloves)

·         1 Tbs ground coriander

·         1 Tbs ground cumin

·         1 Tbs ground cardamom

·         1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

·         2 tsp smoked paprika

·         2 tsp salt

·         Black pepper

·         2 Tbs lemon juice

·         3 Tbs olive oil

YOGURT SAUCE

·         1 cup Greek yogurt

·         1 clove garlic , crushed

·         1 tsp cumin

·         Squeeze of lemon juice

·         Salt and pepper

TO SERVE

·         6 flatbreads (Naan, Lebanese, pita bread, or homemade flatbread)

·         Sliced lettuce (romaine or iceberg)

·         Tomato slices

·         Very thinly slice onion

 

 

 

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 ziploc 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 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).

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.

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.

TO SERVE

1.            Slice chicken and pile onto platter alongside flatbreads, Salad and the Yogurt Sauce.

2.    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!

Recipe Notes:

1. MAKE AHEAD: Pop the marinade and chicken in a ziploc bag and freeze. Then as it defrosts, it will marinate!

This also works well made ahead.  You can grill it in the morning and cut it up. Then prior to serving it, just heat it up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!

2. If using large Lebanese bread (diameter is almost 1 foot), you need around 10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 7 - 8oz per person seems to be enough on average, but I always end up providing more!

3. Chicken - I use 6 pieces approx 5oz each.

 this is best made with thigh because it's got more fat so you get beautiful caramelization. But it's still super tasty made with chicken breast. 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!

 

4. BAKING: Cooking on a BBQ or stove is best to get the caramelization. Baking doesn't yield quite the same flavor - but still very good! Bake at 425F for 20 - 25 minutes until a browned.