Wednesday, 17 June 2020

Chicken Shawarma Recipe - Easy NO OVEN


My tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with pitta bread or any flat bread and fresh salad, this makes a delicious midweek dinner.

Check my pitta bread recipe HERE

Shawarmas are like the kebabs that you can justify as being good for you. Well, they’re not particularly bad for you really, and they are actually quite easy to make. You don’t need a roly thing, or a special bread knife or tray. Let me show you how.



Chicken Shawarma Recipe

INGREDIENTS:

CHICKEN MARINADE:
  • 700g boneless chicken breast (or thighs (you can use a mix of both and better if it has skin on)
  • 2 tbsp yoghurt
  • 2 tsp salt (or to taste)
  • 1 tsp cumin powder
  • 1 tsp coriander seeds crushed
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp red chilli powder (add more if you like it spicy)
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper powder
  • 2 tsp sriracha sauce or any hot sauce
  • 2 tsp lemon juice
  • 2 tsp white vinegar
  • 2 tsp olive oil
2 tbsp of oil for frying the chicken shawarma

TO MAKE THE WRAP:
  • 5 pitta breads or any flat bread (tortilla wrap would work as well)
  • 2 tbsp of oil for frying
  • 2 tomato sliced
  • lettuce leaves as needed
  • cucumber (julienne cut)
SHAWARMA SAUCE:
  • 3 tbsp yoghurt
  • 3 tbsp mayonnaise
  • 1 clove of garlic
  • 2 tsp tahini / sesame paste
  • 2 tsp white vinegar
  • a pinch of salt or to taste
  • 1/2 tsp sugar
DIRECTIONS:
Prepare chicken shawarma:
  1. Cut chicken breast into length wise and marinate with all the marinade ingredients. Mix well and let marinate for at least 5 hours or even better overnight.
  2. Roll the chicken slices into a small roll (check video for more details). Secure with bamboo skewers and toothpicks.
  3. In a frying pan add 2-3 tbsp of oil once hot add chicken rolls. Cook over medium-high heat and cover with lid for 10 minutes to allow the inside of the chicken to get fully cooked. (keep the heat to medium-high) The pan needs to be hot enough that if the chicken starts realising water the water should evaporate instantly. This will give you the char effect. After 10 minutes flip the chicken roll. You should see a char and should be a dark brown colour. Keep turning the chicken so that all sides are brown in colour. The cooking time is a total of 25-30 minutes.
  4. Once done remove from heat and remove all skewers and toothpick. With a sharp knife cut the chicken into tiny pieces.
Prepare shawarma sauce:
In a blender mix together all shawarma sauce ingredients and blend well.

Prepare the shawarma wrap:
Take a pitta bread or any flat bread (tortilla wrap works well too). Spread 2 tbsp of the shawarma sauce. In the middle add some lettuce, sliced tomato, cucumber and the prepared chicken shawarma.
Roll the pitta bread so that it looks like a burrito wrap. Wrap in foil so that it's easier to eat. Heat the shawarma wrap in a hot griddle for 1-2 minutes each side. Enjoy warm!







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