So, after the success of the doner kebab, I got to thinking, could I recreate the famous chicken shawarma that you usually get in takeaways? Now usually they are packed full of any part of the chicken, including the skin and an abundance of spices and then carved off the huge spit into the pitta when you order.
My version is simple, easy and super tasty. You can make it with what ever part of the chicken you prefer. I use breast meat but this would work equally well with thigh or a mixture of the two.
I use the flavours traditionally used with shawarma and I’ve made this with and without the yogurt, both work equally well but I do find the chicken stays softer and retains more moisture in cooking when using the yogurt. It tenderizes the chicken and makes it melt in your mouth when you eat it. The longer you leave it to marinate, the better.
I serve with fresh pitta breads and a shredded salad made from lettuce, carrots, spring onions and cucumber which is dressed with olive oil, lemon juice and a little chilli powder to allow it to compliment the flavours in the kebab.
I hope you enjoy making and eating it as much as I do! You can find the recipe here.