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Shawarma Chicken

Total Time 40 minutes
Servings: 4 4 servings
Course: Main Course / Street Food
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

Marinade
  • 700 g chicken thighs boneless
  • 3 tbsp plain yoghurt
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 4 cloves garlic minced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cayenne
  • Salt and pepper
Garlic Sauce (
  • 6 cloves garlic
  • 100 ml vegetable oil
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 –2 tbsp cold water
To Serve
  • Warm flatbreads or pita
  • Sliced tomato cucumber and pickled turnip
  • Fresh parsley

Method
 

  1. Combine all marinade ingredients with the chicken. Marinate for at least 2 hours, ideally overnight.
  2. Make the toum: blend the garlic to a paste. With the blender running, very slowly drizzle in the oil until emulsified. Add lemon juice and cold water until smooth and fluffy.
  3. Grill the chicken over high heat or roast at 220°C for 20–25 minutes until caramelised and cooked through.
  4. Rest for 5 minutes, then slice thinly.
  5. Warm the pita. Spread generously with toum. Fill with sliced chicken, tomato, cucumber, pickled turnip and fresh parsley.

Notes

Source: Classic Lebanese recipe

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