Chicken shawarma Leave a comment

Ingredients

Instructions

1. Cut chicken breasts and thigh to 1 ½ inch pieces. Set this aside

2. Preparing the marinade: Add the following ingredients to a mixing bowl.

3. Mix all the ingredients. I also added 2 tbsp greek yogurt / hung curd (fresh, not sour).

4. Add lemon juice only if needed to give a slight tang. I use about 1.5 tsps. Mix everything well and check the salt.

5. Marinate chicken well. The marinade must be thick and not runny.

6. Cover and refrigerate for at least 12 hours. I prefer 24 hours. The longer we rest, it turns more tender and flavorful.

Grilling chicken shawarma

7. As I mentioned earlier, my experience with grilling this in a oven did not yield me very good results. So I do it in a pan. If you have a grill pan, go ahead and use it.

8. Turn on the flame to the highest. Heat a non stick pan with half tbsp oil. When the pan turns really hot, place the chicken pieces separately with out crowding. Flip them to all the sides for even cooking. Note that I grilled the 300 grams chicken in 2 batches. Do not crowd the pan, chicken begins to release moisture if crowded.

9. When the marinade almost begins to caramelize then put the flame to medium high . Continue to cook until the marinade completely dries up and the chicken is completely cooked. Since the chicken is marinated well in yogurt, it cooks fast.

10. You will have to control the flame else it might char the meat and turn it hard. So i switch off the stove for a while. Quickly with a wooden spoon cut the chicken further.