CHICKEN SHAWARMA (MIDDLE EASTERN)

September 03, 2019
This geographical region chicken is implausibly aromatic. The marinade is extremely fast to arrange and therefore the chicken will be frozen within the marinade, then defrosted before preparation. It's best burned on the out of doors grill / BBQ, however I sometimes build it on the stove. Serve with an easy dish and staff of life set out on an oversized platter and let your guests build their own wraps.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Just a few of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic geographical region flavours. 

This Chicken Shawarma is however I met most of my neighbours once I lived during a townhouse advanced. The yard was out the front and once I had friends spherical for a BBQ, random individuals I had ne'er met before popped their be over the fence, desirous to grasp what on earth i used to be creating. They were elated once I two-handed out samples!

CHICKEN SHAWARMA (MIDDLE EASTERN)

INGREDIENTS :

  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 large garlic clove , minced (or 2 small cloves)
  • 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 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE:

  • Squeeze of lemon juice
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Salt and pepper

TO SERVE:

  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

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 ziplock 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 Yoghurt 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. But if you are worried then oil your hotplate/grill. (See notes for baking)
  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 Yoghurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!


This geographical region chicken is implausibly aromatic. The marinade is extremely fast to arrange and therefore the chicken will be frozen within the marinade, then defrosted before preparation. It's best burned on the out of doors grill / BBQ, however I sometimes build it on the stove. Serve with an easy dish and staff of life set out on an oversized platter and let your guests build their own wraps.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Just a few of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic geographical region flavours. 

This Chicken Shawarma is however I met most of my neighbours once I lived during a townhouse advanced. The yard was out the front and once I had friends spherical for a BBQ, random individuals I had ne'er met before popped their be over the fence, desirous to grasp what on earth i used to be creating. They were elated once I two-handed out samples!

CHICKEN SHAWARMA (MIDDLE EASTERN)

INGREDIENTS :

  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 large garlic clove , minced (or 2 small cloves)
  • 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 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE:

  • Squeeze of lemon juice
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Salt and pepper

TO SERVE:

  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

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 ziplock 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 Yoghurt 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. But if you are worried then oil your hotplate/grill. (See notes for baking)
  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 Yoghurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!


This geographical region chicken is implausibly aromatic. The marinade is extremely fast to arrange and therefore the chicken will be frozen within the marinade, then defrosted before preparation. It's best burned on the out of doors grill / BBQ, however I sometimes build it on the stove. Serve with an easy dish and staff of life set out on an oversized platter and let your guests build their own wraps.

CHICKEN SHAWARMA (MIDDLE EASTERN)

Just a few of each day spices makes a fantastic Chicken Shawarma marinade that infuses the chicken with exotic geographical region flavours. 

This Chicken Shawarma is however I met most of my neighbours once I lived during a townhouse advanced. The yard was out the front and once I had friends spherical for a BBQ, random individuals I had ne'er met before popped their be over the fence, desirous to grasp what on earth i used to be creating. They were elated once I two-handed out samples!

CHICKEN SHAWARMA (MIDDLE EASTERN)

INGREDIENTS :

  • 2lb /1 kg chicken thigh fillets , skinless and boneless (Note 3)

MARINADE:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 large garlic clove , minced (or 2 small cloves)
  • 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 tbsp lemon juice
  • 3 tbsp olive oil

YOGHURT SAUCE:

  • Squeeze of lemon juice
  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Salt and pepper

TO SERVE:

  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)

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 ziplock 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 Yoghurt 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. But if you are worried then oil your hotplate/grill. (See notes for baking)
  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 Yoghurt Sauce.
  2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!


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