Chicken Shawarma
Spice-marinated chicken roasted and shaved into wraps.
- 265 min
- Medium
- 4 servings
- Middle Eastern
- Halal
- Cooks
- 0
- Photos
- 0
Ingredients
- chicken thigh, boneless, skinless800g
- yogurt½ cup
- lemon, juiced2 piece
- garlic, crushed5 clove
- cumin2 tsp
- paprika2 tsp
- allspice1 tsp
- cardamom, ground½ tsp
- cinnamon½ tsp
- turmeric½ tsp
- olive oil3 tbsp
- pitafor serving4 piece
- salt1 tsp
Method
- 1
Whisk yogurt, lemon juice, olive oil, garlic, cumin, paprika, allspice, cardamom, cinnamon, turmeric, and salt into a marinade.
- 2
Coat chicken thighs in the marinade; cover and refrigerate at least 4 hours, ideally overnight.
Long marinade = deep flavour and tender meat.
- 3
Stack the marinated thighs on a vertical skewer or layer flat on a baking tray.
- 4
Roast at 220°C until edges are deeply browned and crispy.
High heat is what mimics the spit roast.
- 5
Rest 10 minutes; thinly slice across the grain.
- 6
Pile into warm pita with salad and yogurt-tahini sauce; squeeze lemon over.
Per serving
- 520
- kcal
- 42g
- protein
- 38g
- carbs
- 21g
- fat