Chicken Shawarma

Spicy Chicken Shawarma in Pita Bread

Middle Eastern

Type of Dish Sandwich

Ingredients

  • 800 g (2lbs) chicken thighs (boneless, skin on)
  • 30 ml (2 Tbsp) lemon juice
  • 3 cloves garlic (crushed)
  • 15 g (1 Tbsp) fresh ginger (grated)
  • 4 g (¾ tsp) sweet paprika powder
  • 8 g (1½ tsp) cumin seeds
  • 5 g (1 tsp) coriander seeds
  • 10 g (2 tsp) sumac
  • 10 (2 tsp) ras el hanout
  • 5 g (1 tsp) sea salt
  • 100 ml (½ cup) olive oil
  • 30 g (2 Tbsp) chopped coriander stalks and leaves
  • 4 large pita bread

Preparation

  1. To marinade chicken, combine lemon juice, garlic, ginger, chopped coriander, salt, pepper and olive in a bowl. In a pan dry roast the coriander and cumin seeds on medium heat until aromatic and then grind to a powder. Add spices and chicken to marinade. Mix well and leave overnight.
  2. Preheat the oven to 180°C. Heat grill to high heat. Cook the chicken pieces for 2 to 3 minutes each side. Transfer to an oven tray and bake for about 6 minutes, or until cooked through. Rest chicken for a few minutes before cutting into slices. Warm up the pita bread. Cut open the pita bread to form a pocket add some zoug, tahini and onion salsa, add sliced chicken some chopped coriander and serve hot.
  3. Please take note recipes for zhoug, tahini and onion salsa are below

Further Information

Yield 4

Preparation Time is approxmiately 1 hour.

Cooking Time is approxmiately 20 minutes.

Red Onion & Cucumber Salsa

Ingredients

  • 1 red onion (finely chopped)
  • 1 cucumber (finely chopped)
  • 15 g (1 Tbsp) white wine vinegar
  • 30 g (2 Tbsp) olive oil
  • 1 g (¼ tsp) sea salt

Preparation

  1. To make the salsa, place the ingredients in a small bowl. Mix well and set aside.

Tahini sauce

Ingredients

  • 10 ml (2 tbsp) lemon juice
  • 100 g (½ cup) tahini paste
  • 1 clove garlic (crushed)
  • 90 ml (½ cup) water
  • to tsate sea salt

Preparation

  1. To make the tahini sauce, place the ingredients in a food processor and process until completely smooth.

Zhoug

Ingredients

  • 15 g (1 Tbsp) coriander (chopped)
  • 15 g (1 Tbsp) parsley (chopped)
  • 3 green chilies (chopped)
  • 5 g (½ tsp) ground cumin
  • 2 g (¼ tsp) ground cardamom
  • 1 pinch caster sugar
  • 2 cloves garlic (crushed)
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 Tbsp) water
  • 1 g (¼ tsp) sea salt

Preparation

  1. To make zhoug, place all ingredients in a small food processor and pulse to a coarse paste. Make sure not to over mix.
Rating:
85
4 votes
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