Chicken Shawarma
In my life, I have eaten many Shawarmas. Developing this recipe took time but it was worth it. This Chicken Shawarma is different to anything you have ever eaten in your life. The harmony and balance of flavors are phenomenal!
Servings: 3 servings
Ingredients
Protein
- 900 gram Chickens quarters / chicken thighs – skinless and boneless
Spices
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Paprika powder
- ½ tsp Kashmiri chili powder
- ½ tsp Cajun spice
- 3 Garlic cloves – chopped finely
- A pinch of Salt – This recipe uses red cabbage slaw, which already have salt in it.
- ½ tsp White pepper
- 2 Tbsp Lemon Juice
- 3 Tbsp Extra virgin olive oil
Wrap (Store-bought)
- 3 Arabic bread
Instructions
- Wash chicken: Clean the chicken and pat them dry.
- Spices: Prepare a large bowl and place the chicken. Add all the spices including coriander powder, cumin powder, Cajun spice, paprika powder, kashmiri chili powder, olive oil, salt and pepper. Also mince the garlic cloves and add them into the bowl. Use your hand to rub the spices into the chicken. Cover the bowl with cling wrap and let the chicken marinade for 2 hrs.
- Marinade: Preheat the pan on medium low heat. Keep in mind that the marinade sauce can get burnt easily so do not leave the kitchen while cooking the chicken.
- Flip Chicken: Flip the chicken every 8-10 minutes to ensure that the chicken cooks well without getting burnt.
- Assemble: Add the shawarma wrap to a plate, add fried chips, the grilled chicken, and the red cabbage coleslaw. Add the Garlic yogurt sauce and wrap it tightly. Enjoy