SHAWARMA, LEBANON: You know what we're talking about. We've all seen
those huge pieces of meat (lamb, beef, or chicken), roasting on a
vertical spit before being sliced straight onto flatbread and topped
with vegetables and sauces. This typical Middle Eastern dish is now a street-food staple and has been adapted to suit a variety of national palettes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Shawarma
Categories: Poultry, Dairy, Vegetables, Breads, Chilies
Yield: 5 servings

2 lb (1 kg) chicken thigh fillets
- skinned, boned

MMMMM-------------------------MARINADE-------------------------------
1 cl (large) garlic; minced
1 tb Ground coriander
1 tb Ground cumin
1 tb Ground cardamon
1 ts Ground cayenne pepper
2 ts Smoked paprika
2 ts Salt
Black pepper
2 tb Lemon juice
3 tb Olive oil

MMMMM----------------------YOGHURT SAUCE-----------------------------
1 c Greek yoghurt
1 cl Garlic; crushed
1 ts Cumin
Squeeze of lemon juice
Salt & pepper

MMMMM-------------------------TO SERVE-------------------------------
6 Flatbreads (Lebanese or pita
- bread or homemade soft
- flatbreads)
Sliced cos / iceberg lettuce
Tomato slices

Combine the marinade ingredients in a large ziplock bag
(or bowl).

Add the chicken and use your hands to make sure each
piece is coated. If using a ziplock bag, I find it
convenient to close the bag then massage the bag to
disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix.
Cover and put in the fridge until required (it will last
for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on
medium high. You should not need to oil it because the
marinade has oil in it and also thigh fillets have fat.
But if you are worried then oil your hotplate/grill.

Place chicken on the grill and cook the first side for 4
to 5 minutes until nicely charred, then turn and cook
the other side for 3 to 4 minutes (the 2nd side takes
less time).

Remove chicken from the grill and cover loosely with
foil. Set aside to rest for 5 minutes.

TO SERVE: Slice chicken and pile onto platter alongside
flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with
Yoghurt Sauce. Top with a bit of lettuce and tomato and
Chicken Shawarma. Roll up and enjoy!

NOTES:

MAKE AHEAD: Pop the marinade and chicken in a ziplock
bag and freeze straight away. Then as it defrosts, it
will marinate!

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!

SUGGESTIONS FOR THINGS TO MAKE ON THE SIDE:

Mejadra - 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).

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 @ 425ºF/220ºC for
20 - 25 minutes until browned.

By Nagi Dozer

Servings: 4 - 6

RECIPE FROM: https://www.recipetineats.com

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