Kebab King Chicken Shawarma
The flavours in the marinade are some of my favourites, especially turmeric...and the chips are yum!!!!
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
For the kebab:
- 500g skinless boneless chicken thigh fillets
- 300g floury potatoes peeled (if you prefer) and cut into chips
- 1 tbsp olive oil
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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.