The beautifully spiced flavours of shawarma are perfect for barbecued chicken skewers. Serve the skewers with a tahini yoghurt sauce and a fresh salad. The chicken and sauce would also be delicious wrapped in flat bread with some leafy greens.
Chicken Shawarma
Ingredients
Chicken
- 1kg organic skinless chicken thighs
- 12 wooden or metal skewers
Marinade
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground cardamom
- 1 tsp smoked paprika
- 1 tsp ground allspice
- 1 tsp cayenne pepper , or chilli flakes
- 2 tsp salt
- 1 tsp ground pepper
- 2 cloves garlic , crushed
- 2 tbsp olive oil
- 2 tbsp lemon juice
Tahini Yoghurt Sauce
- 1 cup Greek yoghurt
- 2 tbsp hulled tahini
- 1 tbsp lemon juice
- 2 cloves garlic , crushed
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Dice the chicken into 2cm pieces.
- Stir all of the marinade ingredients together in a large bowl. Mix the chicken through the marinade. Cover and set aside in the fridge for 1 hour. You could marinate the chicken for up to 24 hours.
- If you are using wooden skewers soak them in cold water for at least an hour, to prevent them burning on the barbecue.
- While the chicken is marinating make the tahini yoghurt sauce by mixing all of the ingredients together in a small bowl.
- Remove the chicken from the fridge 30 minutes before cooking .
- Thread the chicken pieces onto skewers and grill over a medium heat for approximately 10 minutes, until cooked through.
- Serve the chicken with the sauce and salad.
Optional ideas:
- Serve the chicken with the 'Persian Salad with Herbs and Walnuts' from our website.
- In place of the tahini yoghurt sauce you could accompany the chicken with harissa, tzatziki or hot sauce.
- This marinade would also be great with lamb or beef.
- Leave out the cayenne or chilli if you are cooking for those who don't love hot food.
