Recipe by: Ruth Rogars
Prep 20 m
Cook 30 m
Ready In 50 m
Chicken shawarma recipe – Shawarma or shawurma is a popular Arab dish that is prepared by grilling meat on a spit. It is prepared by stacking strips of marinated meat and fats alternately on a vertical spit, resulting in a large block of meat & fats. The block of meat is grilled slowly while the spit rotates. Grilled meat is shredded off from the spit when needed and served as an appetizer or used to make wraps or rolls.
1 ½ garlic clove minced about 1 large
1 ½ tbsp extra virgin olive oil
½ tsp cumin / jeera
½ tsp chilli powder / paprika
¼ tsp all spice
Generous pinch of turmeric
2 pinches of cinnamon powder
Salt as needed
⅛ tsp pepper
2 tbsp greek yogurt / hung curd (not sour, fresh)
Wash chicken under running water. Drain completely. Cut to small bite size pieces. Keep it aside. Mix all the ingredients for marinade. Add lemon juice only if needed.
Marinate chicken with the mix. Cover and refrigerate for at least 12 to 24 hours.
Heat a pan with half tbsp olive oil on a high heat. When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
When the chicken is tender cooked, shred it on the pan with a wooden spoon. Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
Serve as a appetizer with yogurt garlic sauce.