Chicken Shawarma

Chicken Shawarma

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.

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Chicken Shawarma

Chicken Shawarma

Serves: 3-4 people
Time: 1.5 hours

Ingredients
For the chicken marinade:
4 chicken breasts sliced up thinly
Half a red onion
3 spring onions
3 dessert spoons of natural yogurt
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 green chilli chopped finely
1cm ginger grated
4 fat garlic cloves
1 teaspoon pul biber
Lemon juice (to taste)
1 tablespoon sunflower oil (or any other flavourless oil)

To build your kebab:
1 whole red onion sliced
3 wooden skewers that have been soaked in cold water and cut to the size of your Instant Pot diameter.

To serve and garnish:
Pitta bread
Salads of your choice
Any condiments you like

Method

  • Take all the marinade ingredients apart from the chicken and put into a food processor until chopped finely and mixed together.
  • Marinate the chicken for atleast 2 hours, you could also do this overnight
  • Once marinated, use your sliced red onion to make a base with your 3 skewers  and start to layer up the chicken using the onion rings to stablise the whole thing. I usually alternate the sliced chicken between the 3 skewers to make the shawarma round like a mini version of what you would see in the local kebab house.
  • Wrap up your kebab tightly in a double layer of foil
  • Place into your Instant Pot and set on the poultry setting for 30
    minutes with the vent set to sealing, let the pressure release naturally.
  • While the pressure releases pre-heat your grill(broiler) to the highest setting
  • Once the pressure is naturally released, carefully remove the kebab, there will be lots of juice in the foil
  • Grill evenly on all sides until golden brown
  • Slice up and serve with breads, salads and sauces

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