Chicken Shawarma

Serves 1
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Directions

  1. 1Make a shawarma spice marinade with fresh ginger and garlic, cumin, coriander, paprika, cloves, allspice and turmeric.
  2. 2Make a shawarma spice marinade with fresh ginger and garlic, cumin, coriander, paprika, cloves, allspice and turmeric.
  3. 3Make a shawarma spice marinade with fresh ginger and garlic, cumin, coriander, paprika, cloves, allspice and turmeric.
  4. 4Add chicken to the bowl with marinade.
  5. 5Add chicken to the bowl with marinade.
  6. 6Add chicken to the bowl with marinade.
  7. 7Grill the chicken in the oven.
  8. 8Grill the chicken in the oven.
  9. 9Grill the chicken in the oven.
  10. 10Make the tahini.
  11. 11Make the tahini.
  12. 12Make the tahini.
  13. 13Make a cucumber and red onion relish.
  14. 14Make a cucumber and red onion relish.
  15. 15Make a cucumber and red onion relish.
  16. 16Slice the grilled chicken.
  17. 17Slice the grilled chicken.
  18. 18Slice the grilled chicken.
  19. 19Assemble the wrap with tahini, chicken, relish, and spicy chili.
  20. 20Assemble the wrap with tahini, chicken, relish, and spicy chili.
  21. 21Assemble the wrap with tahini, chicken, relish, and spicy chili.

Ingredients

  • 2.5 tbsp lemon juice
  • 2.5 tbsp lemon juice
  • 2.5 tbsp lemon juice
  • 3 small garlic cloves
  • 3 small garlic cloves
  • 3 small garlic cloves
  • 20 g fresh ginger
  • 20 g fresh ginger
  • 20 g fresh ginger
  • 0.25 tsp ground turmeric
  • 0.25 tsp ground turmeric
  • 0.25 tsp ground turmeric
  • 0.75 tsp sweet paprika
  • 0.75 tsp sweet paprika
  • 0.75 tsp sweet paprika
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 0.75 tbsp sumac
  • 0.75 tbsp sumac
  • 0.75 tbsp sumac
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 0.75 tsp ras el hanout
  • 0.75 tsp ras el hanout
  • 0.75 tsp ras el hanout
  • 8 chicken thighs boneless, skin on
  • 8 chicken thighs boneless, skin on
  • 8 chicken thighs boneless, skin on
  • 90 ml olive oil
  • 90 ml olive oil
  • 90 ml olive oil
  • 25 g chopped coriander stems and leaves
  • 25 g chopped coriander stems and leaves
  • 25 g chopped coriander stems and leaves
  • 4 large flatbreads
  • 4 large flatbreads
  • 4 large flatbreads
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 1 red onion thinly sliced
  • 1 red onion thinly sliced
  • 1 red onion thinly sliced
  • 0.5 large cucumber thinly sliced
  • 0.5 large cucumber thinly sliced
  • 0.5 large cucumber thinly sliced
  • 20 g chopped dill
  • 20 g chopped dill
  • 20 g chopped dill
  • 4 tsp sumac
  • 4 tsp sumac
  • 4 tsp sumac
  • 4 tsp white wine vinegar
  • 4 tsp white wine vinegar
  • 4 tsp white wine vinegar
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2 tsp olive oil
  • 2.5 tbsp lemon juice
  • 2.5 tbsp lemon juice
  • 2.5 tbsp lemon juice
  • 100 g tahini
  • 100 g tahini
  • 100 g tahini
  • 15 g parsley roughly chopped
  • 15 g parsley roughly chopped
  • 15 g parsley roughly chopped
  • 1 small garlic clove
  • 1 small garlic clove
  • 1 small garlic clove
  • 90 ml water
  • 90 ml water
  • 90 ml water
  • salt
  • salt
  • salt

Equipment

bowlgraterridged griddle panoven trayknife

Tips

  • The marinade can be made in less than 5 minutes.
  • The chicken can be marinated for an hour, two hours, or overnight.