Chicken Shawarma (Middle Eastern)
Wednesday, November 13, 2019
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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 / BBQ, but I usually make it on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.
Ingredients
∙ Serves 4-6
Meat
2 lb Chicken thigh, fillets
Produce
1 tbsp Coriander, ground
1 clove Garlic
1 Garlic clove, large
1 Lettuce
1 Tomato, slices
Condiments
2 tbsp Lemon juice
1 Squeeze Lemon juice
Baking & Spices
1 Black pepper
1 tbsp Cardamon, ground
1 tsp Cayenne pepper, ground
2 tsp Paprika, smoked
2 tsp Salt
1 Salt and pepper
Oils & Vinegars
3 tbsp Olive oil
Nuts & Seeds
1 tbsp Cumin, ground
1 tsp Cumin
Bread & Baked Goods
6 Flatbreads
Dairy
1 cup Greek yoghurt
Ingredients
∙ Serves 4-6
Meat
2 lb Chicken thigh, fillets
Produce
1 tbsp Coriander, ground
1 clove Garlic
1 Garlic clove, large
1 Lettuce
1 Tomato, slices
Condiments
2 tbsp Lemon juice
1 Squeeze Lemon juice
Baking & Spices
1 Black pepper
1 tbsp Cardamon, ground
1 tsp Cayenne pepper, ground
2 tsp Paprika, smoked
2 tsp Salt
1 Salt and pepper
Oils & Vinegars
3 tbsp Olive oil
Nuts & Seeds
1 tbsp Cumin, ground
1 tsp Cumin
Bread & Baked Goods
6 Flatbreads
Dairy
1 cup Greek yoghurt