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Chicken Shawarma ( Mediterranean Chicken)
Chicken Shawarma ( Mediterranean Chicken)
Equipment
- Cast Iron Pan
- mixing bowl
- zip lock bag
- mandolin
- Vegetable Peeler
- plastic wrap
Ingredients
- 2 pounds chicken thigh fillets skinless and boneless
- 8 pieces pita breads
- fresh parsley for garnish, chopped
For Marinade:
- 1 large clove garlic crushed for marinade
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon ground cayenne pepper
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- black pepper pinch
- 2 tablespoons lemon juice
- 3 tablespoons olive oil plus extra for brushing on the chicken
For Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic crushed for yogurt sauce
- 1 teaspoon dried cumin
- 1/2 pieces fresh lemon juiced for yogurt sauce
- salt and pepper to taste for yogurt sauce
For Cabbage Salad:
- 2 cups shredded red cabbage
- 2 large carrots peeled and shredded or julienned
- 1/2 pieces lemon juiced for salad
- salt and pepper to taste for salad
Instructions
- Combine the marinade ingredients in a large zip lock bag or bowl and tightly cover with plastic wrap, then shake to combine all of the ingredients. Add the chicken and use your hands to make sure each piece is coated. If using a zip lock bag, close the bag and massage the bag to disperse the rub all over each chicken piece. Marinate overnight or up to 24 hours in the refrigerator.
- Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until ready to use (it will last for 3 days in the fridge).
- Make the salad by shredding the cabbage into a large bowl. Next, using a vegetable peeler, peel the carrots into ribbons into the bowl. Add in the lemon juice, salt and pepper and gently toss to coat the vegetables. Cover and refrigerate until ready to use.
- Heat grill/BBQ (or large heavy based pan on stove) on medium/low heat. A grill pan that is gently brushed with some oil can be used.
- Place the chicken on the grill and cook the first side for 6-7 minutes until nicely charred, then turn and cook the other side for 4-5 minutes (the 2nd side takes less time).
- Remove the chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
- To Serve: Either slice the chicken pieces or leave them whole, then pile them onto a platter. Sprinkle with the chopped parsley and serve alongside the pita breads, salad,, and the yogurt Sauce.
Nutrition
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Hello, I'm Yvette
Well, hello there! Thank you for taking a look. I hope you stay awhile and revisit often. I’m Yvette, and the recipes you will find here are easy to follow from my home and world travels all with pics included. They are prepared with whole food, seasonal ingredients that nourish your body and will make your culinary experience smooth. Most are very easy and quick while some are nurtured with longer preparation time for a Sunday or holiday event.
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Yvette
Hi, I’m Yvette! I enjoy creating recipes that I love making for my family and friends, and I’m excited to share them with you. I also have a deep passion for traveling and experiencing the diverse cuisines of different places. Each location has its unique style and flavors, and I want to bring those to you through my recipes. Each journey opens my eyes to a tapestry of flavors and culinary traditions from around the globe. From the zesty spices of street food vendors to the rich aromas from local kitchens, every destination has its own story and unique palate. I’m excited to infuse these experiences into my recipes, inviting you to savor a taste of the world without leaving your home. So, settle in, choose a destination that captivates your heart, and let’s embark on a delightful culinary experience together as we explore new flavors and create unforgettable meals!
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0 thoughts on “Chicken Shawarma ( Mediterranean Chicken)”
My kind of food!! Yum!!💛
Thank you! It is so tasty and low in calories unlike many lower-calorie- foods. I hope you try this recipe and let me know how it turns out for you!@