Chicken Shawarma with Homemade Flatbreads
Ingredients
Chicken shawarma
- 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
Flatbreads
- 230g strong white or plain flour
- 7g packet fast yeast
- 2 tbsp olive oil
- 1 tsp salt
- 150ml warm water
Preparation
Put all the ingredients except the chicken in a mixing bowl 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 minutes 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 minutes on both sides, medium around 4 minutes.
To serve, stand the skewers upright and slice the chicken off in a downward motion with a knife on each side.
For flatbreads, 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, until 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 minute each side. Repeat.
