Bebe Favorite
Chicken Shawarma
The smell when this is cooking is outrageous! It's best cooked on the outdoor grill / BBQ, but I usually make it on the stove.
Tip: The marinade is very quick to prepare, and the chicken can be frozen in the marinade and then defrosted prior to cooking.
Serve with Yogurt Sauce or the Tahini sauce (if you want to buy or make one). Add a simple salad and flatbread laid out on a large platter, then let everyone make their own wraps!
INGREDIENTS: 3-4 Servings
- 2 lb chicken thigh fillets, skinless and boneless (Note 2)
MARINADE
1 large garlic clove, minced (or 2 small cloves)1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
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
1 cup Greek yogurt
1 clove garlic, crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
1 clove garlic, crushed
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
TO SERVE
2 – 5 flatbreads (Lebanese or pita bread or homemade soft flatbreads)
Sliced lettuce (cos or iceberg)
Tomato slices
Red onion, finely sliced
Cheese, shredded (optional)
Hot sauce of choice (optional)
INSTRUCTIONS:
- Marinade chicken: Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, and massage from the outside with your hands to ensure each piece is coated. Marinate for 24 hours (minimum 3 hours).
- Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
- Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium-high heat, or lightly brush a BBQ hotplate/grill with oil and heat to medium-high. (See notes for baking)
- Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
- Rest—Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- Slice chicken and pile onto a platter alongside flatbreads, Salad, and the Yoghurt Sauce (or dairy-free Tahini sauce from this recipe).
- Get a piece of flatbread and smear it with Yoghurt Sauce to make a wrap. Top with lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!
TO SERVE
-
Slice chicken and pile it onto a platter alongside flatbreads, salad, and Yoghurt Sauce (Or Tahini, if that is your choice).
-
Get a piece of flatbread and smear it with Yoghurt Sauce to make a wrap. Top with lettuce, tomato, and Chicken Shawarma. Roll up and enjoy!
RECIPE NOTES:
- Make Ahead: Pop the marinade and chicken in a ziplock bag and freeze immediately. Then as it defrosts, it will marinate!
- Chicken per serving—If you use large Lebanese bread (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. On average, 200 – 250g/7 – 8oz per person seems to be enough, but you can aim for a little more.
- Chicken breast: I strongly feel that this is best made with thigh because it’s fatter, so you get beautiful caramelization. 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 high heat (not medium high per recipe) for 2 minutes on each side until golden. They will be juicy and beautiful inside!
- Baking: Cooking on a BBQ or stove is best to get the caramelization. Baking doesn’t yield quite the same flavor—but it's still very good! Bake at 425F/220C for 20 – 25 minutes until browned.
