Rotisserie-cooked chicken shawarma, coated in a punchy yoghurt marinade. Pile into flatbreads with salad.
Chicken Shawarma Recipe
Ingredients
For the chicken:
- 2kg boneless skinless chicken thighs
- 180g Greek yoghurt
- 60ml olive oil
- 2 lemons, juiced
- 4 garlic cloves
- 2.5 tbsp ground cumin
- 2 tbsp paprika
- 2 tbsp ground coriander
- 2 tbsp ground turmeric
- 1 tbsp ground cinnamon
- 1 tbsp allspice
- 2 tbsp salt
To serve:
- 1 cucumber, diced
- 5 medium-sized tomatoes, diced
- 2 spring onions, thinly sliced
- Fresh coriander, chopped
- 1 lemon, juiced
- ½ tbsp olive oil
- ½ tbsp salt
- Flatbreads
Method
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Combine all of the marinade ingredients in a bowl with the chicken thighs. Mix well and return to the fridge for at least a few hours, but ideally overnight.
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Preheat your BBQ to 190 °C, with the rotisserie attachment in place.
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Skewer your chicken thighs onto the rotisserie spike, making sure you secure the clips at each end tightly. All of the chicken should be tightly pushed together.
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Cook until the internal temperature of the thighs reaches 85 °C. They are cooked at 74 °C, but they’ll be a lot more tender at 85°C. This usually takes around 2 hours, but use this time as a guide and cook to temperature.
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Combine all of the salad ingredients in a bowl. Mix well and refrigerate until you’re ready to eat.
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Remove the chicken and slice it into pieces.
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Add a grill grate to your BBQ and grill your wraps directly over the coals for a couple of minutes to heat.
- To build your kebab, add a generous amount of chicken and your salad. Trust me, you don’t need any sauce with this one — the flavours are big!
