Chicken shawarma
Marinate the chicken overnight for a flavour-stacked shawarma
- Added on November 15, 2018
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Serves 4
Supported by
- You will need
- Method
- Free range chicken thighs 8, skinned and boned
For the marinade
- Lemon 1, juice
- Garlic 6 cloves, finely grated
- Red onion 1, finely grated
- Ground black pepper 2 tsp
- Ground cumin 2 tsp
- Paprika 2 tsp
- Turmeric 1 tsp
- Crushed chilli flakes 1 tsp
- Cinnamon ½ tsp
- Good quality olive oil 200ml
For the garlic yogurt
- Greek yogurt 300ml
- Garlic clove 1, finely grated
- Coarse salt and crushed black pepper to season
To serve
- Flatbreads 4
- Mixed salad leaves
- Plum tomatoes 2, sliced into wedges
- Cucumber ½, sliced
- Red onion ½, finely sliced
- Pickled red cabbage
- Pomegranate ½ seeds
- Za’atar 4 tbsp
- For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
- For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
- To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
- Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
- To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.
Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.
You will need
- Free range chicken thighs 8, skinned and boned
For the marinade
- Lemon 1, juice
- Garlic 6 cloves, finely grated
- Red onion 1, finely grated
- Ground black pepper 2 tsp
- Ground cumin 2 tsp
- Paprika 2 tsp
- Turmeric 1 tsp
- Crushed chilli flakes 1 tsp
- Cinnamon ½ tsp
- Good quality olive oil 200ml
For the garlic yogurt
- Greek yogurt 300ml
- Garlic clove 1, finely grated
- Coarse salt and crushed black pepper to season
To serve
- Flatbreads 4
- Mixed salad leaves
- Plum tomatoes 2, sliced into wedges
- Cucumber ½, sliced
- Red onion ½, finely sliced
- Pickled red cabbage
- Pomegranate ½ seeds
- Za’atar 4 tbsp
Method
- For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
- For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
- To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
- Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
- To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.