Spicy Chicken Shawarma in Pita Bread
Middle Eastern
Type of Dish Sandwich
Ingredients
- 800 g (2lbs) chicken thighs (boneless, skin on)
- 30 ml (2 Tbsp) lemon juice
- 3 cloves garlic (crushed)
- 15 g (1 Tbsp) fresh ginger (grated)
- 4 g (¾ tsp) sweet paprika powder
- 8 g (1½ tsp) cumin seeds
- 5 g (1 tsp) coriander seeds
- 10 g (2 tsp) sumac
- 10 (2 tsp) ras el hanout
- 5 g (1 tsp) sea salt
- 100 ml (½ cup) olive oil
- 30 g (2 Tbsp) chopped coriander stalks and leaves
- 4 large pita bread
Preparation
- To marinade chicken, combine lemon juice, garlic, ginger, chopped coriander, salt, pepper and olive in a bowl. In a pan dry roast the coriander and cumin seeds on medium heat until aromatic and then grind to a powder. Add spices and chicken to marinade. Mix well and leave overnight.
- Preheat the oven to 180°C. Heat grill to high heat. Cook the chicken pieces for 2 to 3 minutes each side. Transfer to an oven tray and bake for about 6 minutes, or until cooked through. Rest chicken for a few minutes before cutting into slices. Warm up the pita bread. Cut open the pita bread to form a pocket add some zoug, tahini and onion salsa, add sliced chicken some chopped coriander and serve hot.
- Please take note recipes for zhoug, tahini and onion salsa are below
Further Information
Yield 4
Preparation Time is approxmiately 1 hour.
Cooking Time is approxmiately 20 minutes.
Red Onion & Cucumber Salsa
Ingredients
- 1 red onion (finely chopped)
- 1 cucumber (finely chopped)
- 15 g (1 Tbsp) white wine vinegar
- 30 g (2 Tbsp) olive oil
- 1 g (¼ tsp) sea salt
Preparation
- To make the salsa, place the ingredients in a small bowl. Mix well and set aside.
Tahini sauce
Ingredients
- 10 ml (2 tbsp) lemon juice
- 100 g (½ cup) tahini paste
- 1 clove garlic (crushed)
- 90 ml (½ cup) water
- to tsate sea salt
Preparation
- To make the tahini sauce, place the ingredients in a food processor and process until completely smooth.
Zhoug
Ingredients
- 15 g (1 Tbsp) coriander (chopped)
- 15 g (1 Tbsp) parsley (chopped)
- 3 green chilies (chopped)
- 5 g (½ tsp) ground cumin
- 2 g (¼ tsp) ground cardamom
- 1 pinch caster sugar
- 2 cloves garlic (crushed)
- 30 ml (2 tbsp) olive oil
- 15 ml (1 Tbsp) water
- 1 g (¼ tsp) sea salt
Preparation
- To make zhoug, place all ingredients in a small food processor and pulse to a coarse paste. Make sure not to over mix.
