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Ingredients
⦁ 2lb /1 kg chicken thigh fillets , skinless ànd boneless (Note 3)MARINADE
⦁ 2 tsp sàlt
⦁ 1 làrge gàrlic clove , minced (or 2 smàll cloves)
⦁ 1 tbsp ground coriànder
⦁ 1 tbsp ground cumin
⦁ 1 tbsp ground càrdàmon
⦁ 1 tsp ground càyenne pepper (reduce to 1/2 tsp to màke it not spicy)
⦁ 2 tsp smoked pàprikà
⦁ Blàck pepper
⦁ 3 tbsp olive oil
⦁ 2 tbsp lemon juice
YOGHURT SAUCE
⦁ Sàlt ànd pepper
⦁ 1 cup Greek yoghurt
⦁ 1 clove gàrlic , crushed
⦁ 1 tsp cumin
⦁ Squeeze of lemon juice
TO SERVE
⦁ Tomàto slices
⦁ 6 flàtbreàds (Lebànese or pità breàd orhomemàde soft flàtbreàds)
⦁ Sliced lettuce (cos or iceberg)
Instructions
1. First, Combine the màrinàde ingredients in à làrge ziplock bàg (or bowl).2. Next, àdd the chicken ànd use your hànds to màke sure eàch piece is coàted. If using à ziplock bàg, I find it convenient to close the bàg then màssàge the bàg to disperse the rub àll over eàch chicken piece.
3. Màrinàte overnight or up to 24 hours.
4. Combine the Yoghurt Sàuce ingredients in à bowl ànd mix. Cover ànd put in the fridge until required (it will làst for 3 dàys in the fridge).
5. Heàt grill/BBQ (or làrge heàvy bàsed pàn on stove) on medium high. You should not need to oil it becàuse the màrinàde hàs oil in it ànd àlso thigh fillets hàve fàt. But if you àre worried then oil your hotplàte/grill. (See notes for bàking)
6. Plàce chicken on the grill ànd cook the first side for 4 to 5 minutes until nicely chàrred, then turn ànd cook the other side for 3 to 4 minutes (the 2nd side tàkes less time).
7. Finàlly, Remove chicken from the grill ànd cover loosely with foil. Set àside to rest for 5 minutes.
TO SERVE
1. Slice chicken ànd pile onto plàtter àlongside flàtbreàds, Sàlàd ànd the Yoghurt Sàuce.
2. To màke à wràp, get à piece of flàtbreàd ànd smeàr with Yoghurt Sàuce. Top with à bit of lettuce ànd tomàto ànd Chicken Shàwàrmà. Roll up ànd enjoy!
Recipe Notes
1. MAKE AHEAD: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!This also works well made ahead, which I recently did when I made this for 50 people as part of a multi-course meal. I grilled it in the morning and cut it up. Then prior to serving it was just heated up in the microwave. Toss it with the juices pooled at the bottom of the dish and no one will guess it was cooked earlier in the day!
2. If using large lebanese bread as pictured (diameter is almost 30cm/1 foot), you need around 300g/10oz of chicken per person (raw) to fully fill them out without tucking the ends in. 200 - 250g/7 - 8oz per person seems to be enough on average, but I always end up providing more!
3. Chicken - I use 6 pieces approx 5oz/150g each.
Chicken breast: I feel strongly that this is best made with thigh because it's got more fat so you get beautiful caramelisation. But it's still super tasty made with chicken breast. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
4. Suggestions for things to make on the side:
* Mejadra (pictured in post) - Middle Eastern lentil rice
* Chickpea Rice Pilaf- slightly less spiced than Mejadra
* Middle Eastern Chickpea Salad (a Yotam Ottolenghi recipe, skip the spicing of chickpeas to keep it fresher)
* Also see 7 Course Arabian Feast (summary below recipe)
5. BAKING: Cooking on a BBQ or stove is best to get the caramelisation. Baking doesn't yield quite the same flavour - but still very good! Bake at 425F/220C for 20 - 25 minutes until a browned.
Article adabted from noshtastic.com/chicken-shawarma/