My First Attempt to Make Middle Eastern Chicken Shawarma
I love Middle-Eastern food, but because so many ingredients are used it's sometimes just easier to go out and get a kebab from the local Turkish . However I felt like giving it a go today. I looked up a recipe online which outlined good spices to use and roughly how much, the rest I just made up myself.
I always have plenty of spices in the wall racks so this was a great excuse to get most of them out at once.
It turned out that this recipe was, ingredient wise, probably the most complex I've ever made but it was one of the easiest to prep.
It was delicious!
Now I understand this may not be 100% authentic so if anyone wants to make any improvements and post what they made themselves I would be very interested.
I love Middle-Eastern food, but because so many ingredients are used it's sometimes just easier to go out and get a kebab from the local Turkish . However I felt like giving it a go today. I looked up a recipe online which outlined good spices to use and roughly how much, the rest I just made up myself.
I always have plenty of spices in the wall racks so this was a great excuse to get most of them out at once.
It turned out that this recipe was, ingredient wise, probably the most complex I've ever made but it was one of the easiest to prep.
It was delicious!
Now I understand this may not be 100% authentic so if anyone wants to make any improvements and post what they made themselves I would be very interested.
Let's cook.
INGREDIENTS:
Boneless Chicken Thigh Fillets 350g
1 red onion
1 red pepper
1 Jalepeno Pepper
1 Red Pepper
For the Marinade:
150ml Greek Yogurt
Black Pepper half tsp
Ras Al Anout Spice Mix half tsp
All spice half tsp
Ginger half tsp
Garlic 2 cloves crushed
Cinnamon half tsp
Tumeric 2 tsp
Paprika 1 tsp
Ground Coriander 1tsp
Ground cumin 1tsp
For plating up:
Bunch of Coriander
Lettuce (however I used peashoots)
Sliced Pickles
Mint sauce
Balsamic Vinegar
Flour Tortilla Wraps
METHOD:
Preheat the oven to 200ºC
Put the boneless chicken thighs in a sandwich bag and flatten using a blunt object i.e. rolling pin, tenderiser.
Put the chicken to one side and prep the marinade. Finely chop one onion, one jalapeno pepper (minus the seeds), a pinch of fresh thyme and sundried tomatos.
Take your yoghurt pot and spoon in the dry spices:
Black Pepper half tsp
Ras Al Anout Spice Mix half tsp
All spice half tsp
Ginger half tsp
Garlic 2 cloves crushed
Cinnamon half tsp
Tumeric 2 tsp
Paprika 1 tsp
Ground Coriander 1tsp
Ground cumin 1tsp
Add the chopped veg to the marinade and stir thoroughly.
Add the marinade to the chicken bag and massage well into the chicken for a no mess approach.
Next get an oven proof bowl ( I used a silicone one) and layer each fillet on top of one another with a bamboo skewer so that this will stand in the oven and keep everything in place. Top it off with 1 red pepper and 1 red chilli. This should take 40 minutes in the oven and will fill your kitchen with the most amazing spicy chickeny smells.
Whilst you are salivating prep the salad. Mix together a glug of balsamic and 2 spoonfuls of mint sauce. Mix this with any salad selection you have like lettuce cucumber tomato ect. I had a pack of peashoots in the fridge so I used those.
Next chop a bunch of coriander and place to the side for later when you are dishing up. I love pickles so I also sliced a few of those too.
When the chicken Shawarma has finished roasting in the oven, warm up a few tortillas and freestyle those wraps!
