CHICKEN SHAWARMA

This is a very easy to create meal. Marinated chicken, served with homemade coriander flatbread and a tahini yogurt sauce, together makes for a great taste of Middle-Eastern food.

PREP 15m

COOK 15m

TOTAL 30m inc. marinate

SERVES 2-4

Ingredients-

  • 3 chicken breasts or 6 boneless chicken thighs, diced into 1 cm strips

  • 3 tablespoons plain yogurt

  • 1 teaspoon minced garlic

  • 1 teaspoon minced ginger

  • 1 teaspoon chili powder (adjust to your spice preference)

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1 teaspoon dried oregano

  • 1 teaspoon salt (adjust to taste)

  • 2 teaspoons paprika

  • 1 large red pepper

  • 2 metal skewers

  • For the Coriander Flatbread:

    • 130g self-raising flour

    • 120g yogurt

    • 1 tablespoon olive oil

    • 2 tablespoons fresh chopped coriander or parsley

    • Pinch of salt and black pepper

  • For the Tahini Yoghurt:

    • 2 inches of finely diced cucumber (optional)

    • 6 tablespoons yogurt

    • 1 tablespoon tahini

    • 1/4 lemon juice

    • 1 teaspoon dried dill or mint

    • Pinch of salt and pepper

  • Additional salad components (optional):

    • Crumbled feta

    • Sliced tomato

    • Cucumber

    • Green pepper

    • Red onion

Instructions-

Step 1: Marinating the Chicken

  1. In a bowl, combine diced chicken with 3 tablespoons of plain yogurt, 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of chili powder (adjust to your desired spiciness), 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, 1 teaspoon of dried oregano, 1 teaspoon of salt (adjust to taste), and 2 teaspoons of paprika. Mix well and marinate for 1-2 hours (or overnight for best results).

Step 2: Preparing the Coriander Flatbread

  1. In a bowl, mix 130g of self-raising flour with 120g of yogurt, 1 tablespoon of olive oil, 2 tablespoons of fresh chopped coriander or parsley, and a pinch of salt and black pepper.

  2. Add 1 teaspoon of water at a time until the dough comes together. Knead the dough for a minute on a floured surface.

  3. Divide the dough into 2 balls and roll them out into pancakes.

  4. Cook the flatbreads in a hot frying pan for around 2-3 minutes per side. A pizza oven is ideal if you have one.

Step 3: Grilling the Chicken and Pepper

  1. Thread marinated chicken onto metal skewers along with large red pepper slices.

  2. Grill for about 5 minutes per side until the chicken is fully cooked, tender, and has a slight char.

Step 4: Preparing the Tahini Yoghurt

  1. In a bowl, combine 2 inches of finely diced cucumber (optional), 6 tablespoons of yogurt, 1 tablespoon of tahini, 1/4 lemon juice, 1 teaspoon of dried dill or mint, and a pinch of salt and pepper. Mix well to create a tasty sauce.

Step 5: Assembling and Serving

  1. Serve the grilled Chicken Shawarma on the coriander flatbread.

  2. Add a small amount of crumbled feta, sliced tomato, cucumber, green pepper, and red onion if desired.

  3. Drizzle with the prepared tahini yogurt sauce.

  4. Roll up your Shawarma and serve.