There are loads of different recipes out there for Shawarmas, I find this Chicken Shawarma recipe by Sabrina Ghayour from her book Feasts is really easy to make and absolutely delicious. They are packed with flavour and are great served with her Grilled Corn in Harissa Mayo. I like to make my own sweet pickled cucumbers to go in these and have included them in the recipe but feel free to use shop bought pickled cucumbers or gherkins.
They are great to feed a crowd, start the day before by marinating the chicken and pickling the cucumbers then all you have to do when your guests arrive is fry off the chicken and then just layer them up to serve.
If you like this recipe and would like to purchase Sabrina's book Feasts, please click on the link.
Ingredients:
600g boneless, skinless chicken thigh fillets
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
4 fat cloves garlic, crushed
finely grated zest of 1 unwaxed lemon
juice of 1/2 lemon
4 tbsps greek yogurt
2 tbsps olive oil
Maldon sea salt flakes & freshly ground pepper
To serve:
6 flatbreads
200g greek yogurt
4 large tomatoes, halved & sliced
1 large red onion, halved & finely sliced
1 small bunch of fresh coriander, roughly chopped
Pickled cucumbers or gherkins finely sliced, to taste
Sweet pickled cucumbers:
1/2 cucumber, very thinly sliced
50g onion, cut into fine rings
50g caster sugar
1 1/4 tsp salt
40ml white wine vinegar
Method:
If you can, start this recipe the day before, place chicken thighs in a bowl and add all the spices, garlic, lemon zest & juice, yogurt & 2 tbsps olive oil, season generously with salt & pepper, then use your hands to rub marinade into chicken, making sure it is thoroughly coated. Cover bowl with clingfilm and leave to marinate for at least 30 minutes but preferably overnight.
600g boneless, skinless chicken thigh fillets, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp cayenne pepper, 4 fat cloves garlic, crushed, finely grated zest of 1 unwaxed lemon, juice of 1/2 lemon, 4 tbsps greek yogurt, 2 tbsps olive oil, Maldon sea salt flakes & freshly ground pepper |
Next make the cucumber pickle, mix all the ingredients together and leave to marinate for about 1 hour. Can be made the day before, when you marinate the chicken and will keep for about 4-5 days.
1/2 cucumber, very thinly sliced, 50g onion, cut into fine rings, 50g caster sugar, 1 1/4 tsp salt, 40ml white wine vinegar |
When ready to cook, drizzle a little olive oil into a large frying pan set over a medium heat (Aga simmering plate) when the oil is hot, add the chicken thighs (in batches if necessary depending on the size of your pan, make sure you don't overcrowd the pan) fry gently for 10-12 minutes on each side or until they have a nice golden brown crust and are cooked through. Remove from pan and slice thinly. (In the summer you can cook the chicken on a barbecue over medium coals).
To serve, lay out a flatbread, spread some greek yogurt over surface, lay tomato slices down middle of flatbread, pile on some chicken slices, onion, coriander and pickled cucumber. Fold up bottom of flatbread then fold in sides, wrap base in baking paper to make them easier to eat and to help stop the filling from falling out. (If serving a lot of people, place a pile of flatbreads, the sliced chicken and bowls of toppings on the table and let people make up their own)
6 flatbreads, 200g greek yogurt, 4 large tomatoes, halved & sliced, 1 large red onion, halved & finely sliced, 1 small bunch of fresh coriander, roughly chopped, Pickled cucumbers or gherkins finely sliced, to taste |
Delicious served with Grilled Corn in Harissa Mayo with feta, mint, coriander & chilli (click here for recipe)
My ingredients suppliers were:
Chicken thighs from O'Sullivan's Poultry, The English Market, Cork
Spices from Mr Bell's Global Food Emporium, The English Market, Cork
Flatbreads from The Alternative Bread Company, The English Market, Cork
Salad ingredients from Superfruit, The English Market, Cork
(these ingredients are all readily available)
If you liked this recipe and would like to buy Sabrina Ghayour's book Feasts or any of her books please click on the link, thank you, Jacqui
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