Chicken Shawarma

Chicken Shawarma



Serves 4

Ingredients

• 2 lemons
• 2 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 2 teaspoon ground cumin
• Red chilli/pepper flakes
• 2 teaspoon black pepper
• A pinch of ground cinnamon
• 1 teaspoon salt
• 6 garlic cloves, finely chopped
• 1/2 cup olive oil
• 2 pounds (almost 1 kg) chicken thigh fillets
• 1 large red onion
• Tomatoes

Method

1. Juice 2 lemons into a big bowl. Add paprika, turmeric powder, ground cumin, sprinkle of chilli flakes, black pepper, ground cinnamon, salt, chopped garlic, 1/2 cup olive oil. Mix well.
2. Add chicken thigh fillets. Marinate and refrigerate for 12 hours or overnight.
3. Drizzle 1 tablespoon of olive oil on baking pan.
4. Add thickly sliced red onion in chicken mixture. Place the fillets evenly on baking pan with onion wedges.
5. Roast for 30 - 40 minutes at 180 degrees Celsius. Set aside to rest. Slice thinly.
6. If you prefer the meat to be crispy, sauté over high heat on a frying pan with some oil.
7. Serve with sliced tomatoes. Garnish with chopped flat leaf parsley.
8. Another option is to serve with yoghurt mixture (natural Greek yoghurt with some finely chopped garlic cloves, some lemon juice and black pepper) with sliced lettuce and baby spinach on toasted (on a dry pan) pita bread.