Chicken Shawarma
Ingredients
- 600g boneless skinless chicken thighs cut into bite size pieces
- 3 tbsp olive oil
- 2 tsp finely grated garlic
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- squeeze of lemon
- 230g strong white or plain flour
- 7g packet fast yeast
- 2 tbsp olive oil
- 1 tsp salt
- 150ml warm water
Preparation
Put the all the ingredients except the chicken in a mixing bowls and stir well to combine
Then add the chicken and mix until the chicken is well coated all over
Cover and refrigerate for 6-24 hours
If using wooden skewers soak in water for 30 mins before use
Divide the chicken between 3 to 4 skewers, thread the chicken pieces down the pointed end of the skewer and then bbq or put under a hot grill
Large will take approx 5 mins on both sides, medium around 4 mins
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side
Flatbreads
To make 3 large
Put all the ingredients in a mixing bowl and mix immediately, stir to combine, then bring together into a dough with your hand
Knead the dough in the bowl for five minutes
Cover and leave to rise for 1 hour, and it’s doubled in size
Flour your kitchen top and roller and roll out to large thin rounds
To cook, place in a large, very hot dry pan
The bread should almost immediately start to bubble up, if it doesn’t the pan isn’t hot enough
Cook for one min each side
Repeat