Grilled Chicken Shawarma Skewers
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 (optional)
- 1 tsp lemon rind finely grated
- 1 tsp sea salt
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 barbecue or put under a hot grill
Large skewers will take approximately 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
Tips
This chicken shawarma can be used in wraps or served with hummus and flatbreads for a complete meal
Feel free to wrap it up or use a knife and fork as preferred
