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Chicken Shawarma By @recipe_tin @recipe_tin . INGREDIENTS Chicken Shawarma: 2 lb Recipe

Chicken Shawarma
By @recipe_tin @recipe_tin
Chicken Shawarma:
2 lb / 1 kg chicken thigh fillets, skinless and boneless
1 large garlic clove, minced (or 2 small cloves)
1 tbsp each ground coriander, cumin, cardamom
1 tsp ground cayenne pepper (or to taste)
2 tsp each smoked paprika, salt
Black pepper
2 tbsp lemon juice, 3 tbsp olive oil
Salad (per serving):
5 halved cherry tomatoes, 1/2 cucumber diced, 2 cups lettuce of choice (chopped or sliced), 1/3 cup chickpeas (canned, drained)
2 tsp roughly chopped coriander/cilantro + 1 tsp dill
Optional: Pomegranate, toasted pine nuts, finely chopped red onion
1 tbsp extra virgin olive oil, 1 1/2 tsp sherry vinegar, 2 tsp lemon juice
1/4 tsp lemon zest, any sugar, minced garlic
Salt + pepper
To serve:
Greek yoghurt, flatbreads
1. Mix Shawarma marinade together, add chicken and coat well. Marinade 6-24 hours in fridge.
2. Shake Dressing in jar, set aside for 5+ minutes.
3. Cook chicken on BBQ (medium high, 4 minutes each side) or on stove (add a little oil in skillet). Remove onto plate, cover loosely with foil and rest for 5 minutes. Then slice thickly.
4. Place salad ingredients in bowl – toss if you want. Drizzle with dressing, top with chicken. Serve with dollop of yoghurt + flatbread.
By @recipe_tin @recipe_tin

cookinwithmima (MIMA) shared and selected for #food in Exquisite Category.