Chicken Shawarma
🕐: 5 min
🎛️: 20 min
🍽️: 6
Ingredients
- 1 kg chicken breasts
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 2 tablespoon white vinegar
- 2 minced garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon mixed spices (seven spices)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon paprika powder
- 1 small container yogurt
Instructions
Step 1
Cut chicken into strips, and clean of any fatty bits. Place in a large bowl. (You can also get your butcher to cut it for you) Pour olive oil over the chicken, then add all the minced garlic and all the spices. Toss very well to combine, might be easier to do this with a gloved hand. Add the yogurt and toss to combine thoroughly.
Step 2
Place chicken in fridge for 3 hours or overnight to marinate. If you have to cut down on marination time, that's fine, just marinate for however long you can.
Step 3
Once the chicken has finished marinating, heat the oven to 220 C (425F). Place chicken strips on baking sheet (we lined ours with parchment paper)and make sure you spread them out so they are all in a single layer.
Step 4
Bake for 20 minutes, until cooked through. Halfway through, use a metal spatula or tongs to move the strips around and separate any that have clumped together.
Step 5
Optional, but recommended. After the chicken has cooked through, drizzle with some olive oil and put back into the oven, this time on broil function. Broil for 2-3 minutes or until the top is browned in places. I took my photographs before broiling, in case you were wondering about the color of my chicken.
Step 6 (Make the Garlic Sauce)
Mix together the yogurt and labneh, or just greek yogurt, crushed garlic, lemon juice, vinegar, and salt and pepper to taste. You can whisk, or use a little blender. Refrigerate until ready to use.