Best chicken shawarma recipe

Print Recipe
Chicken shawarma recipe
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 because the char grilled flavour enhances the flavour but it is still really delicious cooked on the stove. Serve with a simple salad and flatbread laid out on a large platter and let your guests make their own wraps.
best-chicken-shawarma-recipe
Votes: 6
Rating: 4
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 50 minutes+Marination Time(4 hr)
Servings
people
Ingredients
For the marinade
For the sauce
For plating
Prep Time 10 minutes
Cook Time 50 minutes+Marination Time(4 hr)
Servings
people
Ingredients
For the marinade
For the sauce
For plating
best-chicken-shawarma-recipe
Votes: 6
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
  2. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley.
  5. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  6. Cover the chicken and bake in the marinade for 30 minutes, turning once.
  7. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  8. Remove from the dish, and cut into slices.
  9. Place sliced chicken, tomato, onion, and lettuce onto pita breads.
  10. Roll up, and top with tahini sauce.

Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.