Chicken Shawarma

Mon, 6 November 2023

Ingredients:

Serves 6

· 8 chicken thigh fillets (skinned and boned) all visible fat removed.

For the shawarma spice marinade:

· 1 tbsp ground cumin

· 1 tsp turmeric

· 2 tsp smoked paprika

· 1 tsp ground coriander

· 1⁄2 tsp ground ginger

· 200ml water/greek yoghurt

To serve:

· 6 wholemeal pittas, warmed

· Iceberg lettuce, shredded

· 1 red onion, sliced

· A drizzle of garlic sauce

Method:

1. Preheat your oven to 220°C.

2. Start by marinating the chicken. Mix the spices with the water in a large bowl. Add in the chicken thighs and massage in the spices, making sure they are completely covered. Cover with clingfilm and pop into the fridge overnight.

3. To cook, you will need to stick the chicken on a skewer which is easy to do! Get a baking tray, cut a large onion or potato in half, stick two bamboo skewers beside each into either side and then layer up the chicken piece by piece. Once it’s been layered up pop into the oven for 40 minutes until golden and brown.

4. Remove and allow to stand for 10 minutes and then slice those babies up. Serve in a warm pitta with lettuce and red onion and drizzle on some garlic sauce.