Main/Gyros

Chicken Shawarma

Marked for Revision Time: 1 hr 20 min Yields: serves Cost: $6.12 per serve Difficulty: 7/10

From recipetineats, the cookbook Dinner. I leave out the hot sauce at a few stages. Make sure you leave time to marinate the chicken overnight.

Ingredients

  • Chicken thigh 1 kg
  • Olive oil 2 tbsp

    • marinade

  • Coriander (seeds, ground) 1 tbsp
  • Cumin (ground) 1 tbsp
  • Ground cardamom 1 tbsp
  • Paprika (smoked) 2 tsp
  • Salt 2 tsp
  • Pepper 1 tsp
  • Garlic 1 clove
  • Lemon 0.5 whole
  • Olive oil 3 tbsp

    • yoghurt sauce

  • Yoghurt 1 cup
  • Garlic 1 clove
  • Cumin (ground) 1 tsp
  • Lemon to taste
  • Salt to taste
  • Pepper to taste
  • Iceberg lettuce 0.5 heads
  • Tomato 2 whole
  • Red onion 1 whole
  • Lebanese bread (or homemade flatbread) 4 whole

Steps

  1. Dice 2 garlic cloves as small as you can, juice lemon. Reserve a little lemon juice and half the garlic for the yoghurt sauce.
  2. Combine all the marinade ingredients in large bowl, add chicken, toss, cover and leave for up to 24 hours in fridge.
  3. Mix the ingredients for the yoghurt sauce in a serving bowl.
  4. To cook chicken: place 1 tbsp oil on medium-high heat, add a batch of chicken and cook for 4 minutes per side (more if thick pieces), put on plate loosely wrapped in foil. Repeat. Rest for 10 minutes
  5. Slice lettuce into strips (1cm), slice tomatoes in half then slice thin. Chop red onion into chunks.
  6. Slice chicken (1cm).
  7. Serve all the ingredients to table, assemble there.