![]() Plus, if there are any leftovers, the chicken is great to keep in the fridge for an easy lunch. This easy Chicken Shawarma is sure to be a hit with the whole family. It would also taste delicious with some Hummus. Either Tahini Sauce or yogurt sauce will taste great. Once the meat is seasoned, marinated, and cooked you just slice it into thin chicken pieces to serve it with pita bread, your choice of veggies, and sauce. The chicken is marinated in classic Middle Eastern seasonings like sumac, turmeric, cinnamon, and cumin for the most flavorful chicken ever! It turns out just as delicious and flavorful and is ready in an hour. Serve the chicken up in pita bread with your favorite vegetables and Classic Falafel on the side for the perfect meal!Īlthough a classic Middle Eastern Shawarma Recipe is made by stacking pieces of meat up and roasting them on a spit, this version is made easy with chicken thighs in the oven. ![]() It’s tender chicken flavored with sumac, turmeric, cinnamon, cumin, and more.Ĭhicken Shawarma is a delicious and easy Middle Eastern food perfect for a lunch or Dinner Recipe. And please do add any of the suggested accompaniments, itemized in my Introduction.Chicken Shawarma is perfect served with pita bread, lettuce, and sauce. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices.When the chicken’s more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds.Tip the contents of the freezer bag into a shallow roasting tin - mine measures 44 x 34 x 1.5cm (a half sheet with a small lip of ½ inch) - and make sure all the chicken thighs are lying flat and not on top of one another (if possible) before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check) and golden on top.When you’re ready to cook, preheat the oven to 220☌/gas mark 7/425☏, remove the chicken from the fridge and allow it to reach room temperature.Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day.Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce. Using a fine microplane grater (for choice), grate in the lemon zest, then squeeze the lemons and add the juice.Take a large resealable freezer bag and put the chicken thighs in it.It’s the perfect indoor picnic!įor US cup measures, use the toggle at the top of the ingredients list. Of course, you are free to add anything you may want alongside - you can never have too many pickles, in my book! - but whatever you do, provide plenty of napkins, and allow everyone to roll up or stuff their pittas as they wish. As you can see, I serve the chicken on a mound of shredded iceberg, and you could easily put a bowl of sliced tomatoes out on the table too and, if it took your fancy, another of pink-pickled onions (you can see the method for this in step 1 of the fish finger bhorta. I do serve it with pitta or other flatbreads, along with a divine sauce made simply by mixing together yogurt, tahini and more garlic, adding a sprinkle of pomegranate seeds if I have some. I marinate the chicken with lemon, garlic, oil and all the right spices but, for an easy meal at home, I cook it in the oven. This, my improper version, is another proposition, but headily delicious in its own right. A proper chicken shawarma - the spiced meat cooked on a spit, then stuffed with pickles, sauces, tomato and other salads into a flat bread wrap - is truly right up top on the God Tier of sandwiches.
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