Chicken Shawarma
HB-3458 · Hand-built original · Turkish and Middle Eastern
A Middle Eastern grilled chicken dish with a spiced lemon marinade, served with thick strained yoghurt.
Turkish and Middle EasternMain course13 hrServes 4674 kcalGluten-freeEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 17¾ oz thick Greek yoghurt
- 1/2 tsp salt
- 8-12 chicken thigh fillets, skinned
- 2 lemons, juice only
- 3½ Tbsp olive oil
- 4 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper or red chilli powder
- 2 bay leaves, crushed
- salt and freshly ground black pepper
Method
- Line a sieve with a double layer of muslin over a bowl, add the yoghurt and 1/2 tsp salt, tie the cloth and leave to strain in the fridge, preferably overnight, until thick but still creamy.
- Whisk the lemon juice and olive oil with the garlic, spices and bay leaves, pour over the seasoned chicken and rub in well.
- Cover and marinate in the fridge for at least 2 hours, preferably overnight, then bring to room temperature before cooking.
- Heat a barbecue, grill or griddle pan over medium heat and scrape the excess marinade from the chicken.
- Grill the chicken for 20-25 minutes, turning frequently, until cooked through.
- Rest for a few minutes, then slice and serve with the strained yoghurt.
Prep: 12 h · Cook: 1 h
Nutrition (per serving, where published)
674 kcalCalories
65.6 gProtein
10 gCarbs
40.7 gFat
9.5 gSaturates
0.7 gFibre
0.8 gSugars
517 mgSodium
287 mgCholesterol
1036 mgPotassium
176 mgCalcium
2.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data