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Chicken Shawarma
Lebanese chicken shawarma marinade
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Ingredients
- 500 g of chicken breast sliced into thin strips
- A squeeze of ketchup 1-2 tbsp
- 1 tablespoon white vinegar
- 2 tablespoon yoghurt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon white pepper
- ¼ teaspoon cumin
- ¼ teaspoon seven spice
- ½ teaspoon of salt
- squeeze of lemon 1 tbsp
- Drizzle of regular olive oil 1-2 tbsp
Instructions
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In a mixing bowl add the chicken strips, yoghurt, vinegar, lemon juice, salt and spices along with a drizzle of regular olive oil
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Cover and leave to marinade in the fridge overnight or at least a few hours beforehand
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Before you cook the chicken, take it out of the fridge for half an hour to let it rest.
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If you are baking in the oven, transfer the chicken pieces to a baking tray and add a final drizzle of olive oil, then cook for around for ten minutes on high 200C (390F) before reducing the heat to 180C (350F) for another 20 minutes, turning the chicken pieces every ten minutes or so
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If you are pan frying, heat up a good drizzle of mild olive oil in a wide pan for a few minutes then cook on medium high heat for five minutes and then reduce the heat to low for another five minutes
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Serve either in a wrap with fresh Lebanese flatbreads, chips, garlic sauce and spicy pickles