Aromatic spices, tender chicken, and a zesty garlic yoghurt. Experience mouthwatering shawarma at home with this easy recipe.
Cooking tip:
If you don’t have a vertical skewer pan, you can grease a large, deep baking dish and place the marinated chicken in a single layer in the pan. Reduce cooking time to approximately 50 minutes, or until chicken is cooked through and tender.
Ingredients
1 tbs smoked paprika
1 tbs ground cardamom
1 tbs ground cumin
1 tbs ground coriander
1 tsp cracked black pepper
1 tbs salt flakes
1/3 cup extra virgin olive oil
4 cloves garlic, crushed
1.80kg chicken thighs
700g Lebanese bread rounds
1 iceberg lettuce, shredded
3 tomatoes, cut into wedges
1 red onion, thinly sliced into rounds
1/3 cup hot chilli sauce
1/4 bunch parsley, leaves picked
Lemon & garlic yoghurt:
3/4 cup Greek-style natural yoghurt
2 cloves garlic, crushed
1/2 lemon, juiced
Directions
Step 1
Preheat oven to 200°C/180°C fan-forced. Grease a vertical skewer stand pan, approximately 25cm diameter (see tip). Remove oven trays from oven.
Step 2
In a large bowl, combine paprika, cardamom, cumin, coriander, pepper, salt, oil and garlic. Add chicken and stir to thoroughly coat.
Step 3
Skewer chicken onto stand. Place in bottom of oven and bake for 1 hr and 15 minutes, basting chicken with pan juices every 30 minutes, until chicken is cooked through and tender. Remove from oven and allow to stand for 10 minutes before slicing thinly.
Step 4
Meanwhile, combine all ingredients for lemon and garlic yoghurt in a medium bowl. Place chicken, yoghurt, lettuce, tomato and onion on bread. Top with chilli sauce and parsley. Serve.
Reference: https://www.woolworths.com.au/shop/recipes/chicken-shawarma