Sunday, August 16, 2015

Chicken Shawarma

Since we have all been to Israel and have had the real shawarma, when I saw this recipe, I told Kathleen we had to try it. We didn't make the yogurt sauce, and grilled it on the George Foreman grill, but it was excellent!
 
Chicken Shawarma 
 
 
 
  • 2 lbs boneless skinless chicken breasts
  • Marinade:
  • 1 large garlic clove, minced
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1 Tbsp ground cardamon
  • 1 tsp ground cayenne pepper (or to taste)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 Tbsp lemon juice
  • 3 Tbsp olive oil
  • Yogurt Sauce:
  • 1 cup Greek yoghurt (or sour cream if you prefer)
  • 1 clove garlic, finely minced or grated
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken make sure each chicken piece is coated in the marinade.
  3. Marinate overnight or up to 24 hours.
  4. Combine the yogurt sauce ingredients in a small bowl and mix. Cover and put in the fridge until needed (it will last for 3 days in the fridge).
  5. Heat grill (or large heavy based pan on stove) on medium high. Spray with cooking spray.
  6. Place chicken on the grill and cook the first side for 6-7 minutes until nicely charred, then flip and cook the other side for 5-6 minutes.
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

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