July 31, 2020

Chicken Schwarma

This recipe is the closest one I've found to the type of Schwarma I ate in Qatar and Jordan. It's excellent with the home-made flatbreads as well (linked in Notes, along with original author link).

Course Main Course

Cuisine Middle Eastern

Keyword Arabic, Chicken, Schwarma, Wrap

Prep Time 20

Cook Time 15

Resting Time (Up To) 1

Total Time 1 35

Servings 4 wraps

Author Dave

Equipment

Grill

Ingredients

2 lb Chicken thigh fillets skinless and boneless

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
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

4 flatbreads Lebanese or pita bread or homemade soft flatbread
Sliced lettuce cos or iceberg
Tomato slices

Instructions

Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated.
Marinate overnight or up to 24 hours.
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).
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
Place chicken 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).
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!