Shawarma
Chicken · Egyptian classic.
Ingredients
- 1 kg Chicken Thighs
- 1 tbs Coriander
- 1 tbs Cumin
- 1 tbs Cardamom
- 1 tsp Cayenne Pepper
- 2 tsp Paprika
- 2 tbs Lemon Juice
- 3 tbs Olive Oil
- 1 cup Greek Yogurt
- 1 Garlic Clove
- 1 tsp Cumin
- Splash Lemon Juice
- Sliced Lettuce
- Sliced Tomato
- 6 Pita Bread
Method
- Continue cooking — Combine the marinade ingredients in a large ziplock bag (or bowl).
- Add ingredients — Add the chicken and use your hands to make sure each piece is coated.
- Continue cooking — 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 — Marinate overnight or up to 24 hours. Combine the Yoghurt Sauce ingredients in a bowl and mix.
- Cover and cook — Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Grill — Heat grill/BBQ (or large heavy based pan on stove) on medium high.
- Continue cooking — You should not need to oil it because the marinade has oil in it and also thigh fillets have fat.
- Grill — But if you are worried then oil your hotplate/grill. (See notes for baking)
- Grill — 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).
- Grill — Remove chicken from the grill and cover loosely with foil.
- Serve — Set aside to rest for 5 minutes. TO SERVE Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
- Continue cooking — To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce.