Chicken Shawarma
This chicken shawarma recipe is a showstopper. Not only is the presentation so cool but it is so easy too. This chicken is great in wraps, on a salad, or even eaten cold in a lunchbox.
Servings: 6
Ingredients
- 1 kg/2 lbs chicken breast butterflied pounded thin if necessary
- 3 minced garlic cloves
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp ground onion powder
- 1 tsp ground garlic powder
- 1/4 to 1/2 tsp ground cayenne pepper use 1/4 tsp to make it not spicy
- 2 tsp paprika
- 2 tsp salt
- big pinch black pepper
- 2 tbsp lemon juice
- 3 tbsp olive or avocado oil
- 1 onion cut in half
- 1 metal skewer or butter knife
Tzatziki Tahini Sauce
- 1 cup DF yogurt or use your yogurt of choice
- 1/2 cup finely diced seedless cucumber
- 1/4 cup finely diced red onion
- 2 tbsp tahini
- 1 garlic glove minced
- 1 tbsp lemon juice
- 1 tbsp minced parsley
- salt and pepper to taste
Instructions
- Pre-heat oven to 200C/400F with fan assist if your oven has this feature.
- Mix together lemon juice, oil, and all the spices.
- Butterfly each chicken breast. Pound out any pieces that are really thick.
- Put marinade and chicken into a large ziploc bag or container.
- Refrigerate for a minimum of 2 hours. Ideally for 4-6 hours.
- Cut the onion in half, place it flat side down on your baking dish, and push the skewer into the onion so it is standing up and secure.
- Start layering your chicken breast onto the skewer. Adjust the chicken so it is all laying in different directions. It will make a small mound once you have put all your chicken on.
- You can use the other half of the onion to place on the skewer on the top of the chicken.
- Bake for 50-60 minutes or until internal temperature reaches 165F.
- Let meat rest for 10 minutes before carving it.
Tzatziki Sauce
- Mix all ingredients together. Put in fridge until ready to use.