CHICKEN SHOARMA (MIDDLE EASTERN)

Recipe by: SaveMore Food Stores
Serves
4
Time
20 minutes
Just a handful of every day spices makes an incredible Chicken Shoarma marinade that infuses the shoarma with exotic Middle Eastern flavours.
Ingredients


MARINADE

  • 1 large garlic clove , minced (or 2 small cloves)
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp ground cardamon
  • 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 3 tbsp olive oil


YOGHURT SAUCE

  • 1 cup Greek yoghurt
  • 1 clove garlic , crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper


TO SERVE

  • 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  • Sliced lettuce (cos or iceberg)
  • Tomato slices
  • Shoarma
Directions


  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the shoarma  and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high.
  6. Place shoarma on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove shoarma from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. Put the shoarma onto a platter alongside flatbreads, Salad and the Yoghurt Sauce.
  9. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and shoarma. Roll up and enjoy!
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