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Greatest plates · Main
Chicken Shawarma (Middle Eastern)
Chicken thighs marinated in everyday spices with garlic, lemon and olive oil, cooked over high heat until charred, then sliced for warm flatbreads. Allow at least 3 hours to marinate — a full day is best.
Serves 5Prep 10 minCook 10 minChicken
Containsdairy · gluten
Inspired by a recipe from RecipeTin Eats ↗
Protein 28%Carbs 25%Fat 47%
About 620 kcal a serve — 42 g protein, 38 g carbs, 32 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Marinate the chicken
Mix allCombine the garlic, coriander, cumin, cardamom, cayenne, smoked paprika, salt, black pepper, lemon juice and the olive oil in a large ziplock bag. Add the chicken, seal, and massage from the outside so each piece is well coated. Marinate in the fridge for 24 hours, or a minimum of 3 hours.
In the bowlMix all →
Make the yogurt sauce
Mix allCombine the yogurt, minced garlic, lemon juice and cumin in a bowl and mix well. Cover and refrigerate for at least 20 minutes to let the flavours meld.
In the bowlMix all →
Heat the pan
Heat a large non-stick frying pan with 1 tablespoon of olive oil over medium-high heat, or lightly brush a BBQ hotplate with oil and heat to medium-high.
Cook the chicken
Char itPlace the chicken in the frying pan or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes.
Rest
RestRemove the chicken from the pan and cover loosely with foil. Set aside to rest for 5 minutes so the juices redistribute before slicing.
5 min
Prep the platter
On topWarm the flatbreads. Slice the chicken and pile it onto a platter alongside the flatbreads, sliced lettuce, tomato, red onion and the yogurt sauce.
On the boardOn platter →
Build the wraps
To make a wrap, take a piece of flatbread and smear with yogurt sauce. Top with a bit of lettuce, tomato, onion and chicken shawarma, then roll up and enjoy.
Cook's noteOvernight in the marinade is best, though three hours will do. Cardamom gives the chicken its distinctive warm, aromatic note.
Estimated per serve
620 kcal · 42 g protein · 38 g carbs · 32 g fatestimates, within ~10%
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