Oven Roasted Chicken Shawarma
A delicious homemade version of the famous Middle Eastern dish. This version the flavour is massive and the effort minimal.
Servings: 6 -8
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Ingredients
- 1 tablespoon ground cumin
- 2 tablespoon ground coriander
- 3 cloves minced garlic cloves
- ½ teaspoon salt
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- ½ teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon cracked black pepper
- ½ teaspoon allspice
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 10 chicken thigh fillets (boneless and skinless)
- handful fresh coriander
For the Yoghurt Sauce
- 200 ml Greek yoghurt
- 2 teaspoon lemon juice
- ¼ teaspoon saltTo Serve
- 12 flat breadsI use this recipe
- 6 large tomatoes
- 1 English cucumber
Instructions
- Place all of the marinade ingredients into a bowl or large zip lock bag.
- Give it a good squish about until everything is well mixed.
- Add the chicken and squish it about again until everything is well covered.
- Place in the fridge to marinade for a minimum of 3 hours and unto 24.
- Pre-heat the oven to 220ºC/fan forced 200ºC/Gas mark 7.
- Spread the chicken out on a large roasting tin and cook for 45 minutes until lightly charred.
- Whilst the chicken is cooking mix together the yoghurt, lemon juice and salt.
- Chop the tomatoes into rough chunks and thinly slice the cucumber.
- Once cooked remove the chicken from the oven, slice and sprinkle with chopped coriander.
- Serve with flatbreads, chopped tomato and slices of cucumber.
- If you want an extra sauce then this Eggplant dip works amazingly well with everything.
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