Ever wondered if there is life beyond Gyros or Doner Kebab? Check out this Chicken Shawarma recipe that's simply fab!
Course Main Course, Meal
Cuisine Mediterranean, Sugar free recipe
Prep Time 3 hourshours
Cook Time 30 minutesminutes
Ingredients
Meat
1teaspoonCuminwhole
1teaspoonCoriander seedwhole
1teaspoonCardamonwhole
1teaspoonsBlack pepperwhole - optional to taste
1teaspoonTurmericground
6teaspoonPaprikaground
4teaspoonsSalt
12whole Chicken legabout 2000g boneless
Pita
5cupsFlour
⅓ozFresh yeast
1teaspoonSalt
2tablespoonsOlive oil
1¾cupsWater
Sauce
Aioli - Garlic Sauce Recipe
Tzatziki Sauce Recipe
Tahini Recipe
Instructions
Meat
Beginner
Grind cumin, coriander seed, cardamon and the optional black pepper.
Mix in ground turmeric, paprika and salt then rub meat with the spices and herbs mixture until fully covered. Optionally, place the meat into a large enough container, place a lid on then shake until it is fully and uniformly covered. A tablespoon of cooking oil can greatly increase the dispersion. For the spices to reach their full potential, put the meat into the fridge for 12 - 24 hours.
We can prepare the meat in the oven similarly as we do it with Oven Roasted Chicken Thighs. Place them on the middle rack of a 390°F / 200°C preheated oven until the internal temperature of the chicken reaches 175°F – 180°F / 79°C – 82°C which should happen in 30 – 45 minutes.
Advanced
Remove the bones from the chicken thigh and drumsticks. (Or just buy them boneless.)
Grind cumin, coriander seed, cardamon and the optional black pepper. Mix in ground turmeric, paprika and salt then rub meat with the spices and herbs mixture until it is fully covered. For the spices to reach their full potential, put the meat into the fridge for 12 - 24 hours.
Heat the skillet to high temperature, add cooking oil then place the marinated chicken pieces with some room around them, about 3 -5 minutes.
Sear until the bottom gets golden brown then flip them over, about 2 - 3 minutes. Once both sides of the meat is done, take them out.
Pita
Knead flour, yeast, salt, olive oil and water until a uniform dough forms. It can take over 15 minutes with a kneading machine.
Cover then place it to a 68°F – 81°F /20°C – 27°C corner to rise, for about 45 - 90 minutes. With a bit of luck and right temperature, it will double in size.
Roll them gently into balls. In doubt how to roll the dough? Check out: How to roll bread roll No.1
On a heavily floured surface, roll them out into 6″/ 14 cm diameter discs. Make sure, they don’t stick while rolling them out.
Place the rolled out discs onto a floured surface. Optionally, sprinkle some water on top to prevent them to dry out, cover them with a kitchen towel then place them to a 68°F – 81°F /20°C – 27°C corner to rise for 30 minutes.
Heat skillet to medium and grill both sides of the dough until golden brown spots start to appear. With a bit of luck, it will also puff up allowing us to fill them with the meat.
Assembly
Spread sauce of choice inside the pita or on top if it didn't puff up. Add the meat and vegetables of choice.