Kebab King Chicken Shawarma

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As soon as I saw this kebab king chicken shawarma recipe in the May 2019 Olive Magazine, I knew it was definitely one to make….it’s got chips in it!!!!   It really didn’t disappoint and has been made a few times and been recommended to friends.

The flavours in the marinade are some of my favourites, especially turmeric.   What can I say about the chips except yum!!!!   They soak up the lovely flavours from being cooked below the chicken.   All of the accompaniments go really well, but feel free to chop and change them as you like.   If you don’t have garlic sauce or mayo, just use normal mayo, yogurt, or sour cream.   Wraps or pitta breads work just as well as flatbreads too.

Tip

• It is recommended to marinate the chicken overnight in the fridge, however, it is still yummy if you do step 1 in the morning and then cook it that evening so that it’s getting around 6-8 hours in the fridge.

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• chicken and turkey dishes

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Ingredients

For the marinade:

• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.5 tsp lebanese seven-spice or baharat
• 1 tsp paprika
• 0.25 tsp ground turmeric
• 1.5 tsp cider vinegar
• 1 tbsp olive oil
• 4 cloves garlic crushed
• 55g greek yogurt
• salt and freshly ground black pepper

For the kebab:

• 500g skinless boneless chicken thigh fillets
• 300g floury potatoes peeled (if you prefer) and cut into chips
• 1 tbsp olive oil
• salt and freshly ground black pepper
• juice of ½ lemon

To serve:

• lebanese garlic sauce or garlic mayo
• 4 large flatbreads, wraps or pitta breads
• 2 little gem lettuces shredded or a bag of salad leaves
• 2 large handfuls flat-leaf parsley chopped
• whole or sliced gherkins chopped
• chilli sauce – we like sriracha

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Instructions

1. Mix together all the ingredients for the marinade with lots of salt and freshly ground black pepper in a large bowl. Add the chicken and mix well. Cover and chill overnight.
2. When you’re ready to cook, heat the oven to 220C/fan 200C/gas 7. Put the chips into a mixing bowl, cover with cold water, and soak for 5 minutes. Then drain and pat them dry with kitchen roll. Put the chips into a roasting tray, drizzle over the olive oil, and season with salt and pepper. Mix and roast for 12 minutes until the chips start to soften.
3. Arrange the chicken thighs on a grilling rack. Remove the chips from the oven and turn. Place the grilling rack over the tray of chips and return to the oven.
4. Cook for 20 to 25 minutes or until the chicken is cooked through and tender. Transfer the chicken onto a chopping board and slice it into thin strips, squeeze over the lemon juice and toss. The chips may look a bit soft due to the juices that have dripped from the chicken, so you might want to leave them in the oven a bit longer just to crisp up a bit.   Keep the chicken warm.
5. To serve, spread the garlic sauce or mayo over the flatbreads. Top with the lettuce, parsley, gherkins, chicken, and chips. Drizzle over chilli sauce to taste.

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