Saucepan@saucepan · Shared this recipeFollowMiddle Eastern · dinnerChicken ShawarmaA flavorful chicken shawarma made with a spiced yogurt marinade, roasted upright on skewers, and served with a creamy tahini garlic yogurt sauce.total30 mincook30 minservings4Original recipe on halalgirlabouttown.comKeep this recipeAdd a copy of Chicken Shawarma to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servingsDry marinade ingredients1 tbsp cumin powder1 tbsp coriander powder2 tsp paprika0.5 tsp salt0.5 tsp black or white pepper0.75 tsp chilli powder, depending on your spice preference0.5 tsp cinnamon powder0.5 tsp clove powder0.5 tsp nutmeg0.5 tsp allspice, See notes0.5 tsp cardamom powder60 g greek yoghurt3 tbsp olive oil2 tbsp lemon juice3.5 cloves garlic, minced600 g chicken thigh/breast fillets, cut in half and very slightly flattenedGarlic Tahini Yoghurt40 g greek yoghurt1 heaped tsp garlic, minced1 tbsp tahini, See notes1 tsp lemon juice1 pinch salt, to seasonStepsClear checksTap an ingredient or step to check it off.1Step 1: In a bowl, mix together all the dried marinade ingredients.2Step 2: In a separate larger bowl, mix together the yoghurt, garlic, lemon juice, and olive oil, and the dry marinade mixture.3Step 3: Add in the chicken thighs and mix until well combined. Cling film this and leave in the fridge for at least 4 hours. If you are short on time, you can get away with a 30 minute marinade but the longer the better.4Step 4: Preheat the oven to 200 degrees C fan and foil a baking tray. Chop a potato/orange/onion in half and cover both halves with foil. Poke two holes into each of these halves, place a skewer in each hole, and put these on the baking tray. You can place each of the foiled potato/orange/onion into a smaller ramekin so that it holds up better on the baking tray.5Step 5: Remove the chicken from the fridge and start skewering them on the sticks. Once you have finished with the chicken, cut an onion in half and skewer them on the sticks.6Step 6: Place the tray in the oven and cook for 30 minutes. The chicken should be fully cooked at this point. Remove from the oven and leave to rest for 5 minutes.7Step 7: Whilst the chicken is resting, you can make the tahini garlic yoghurt by mixing together yoghurt, tahini, garlic, lemon juice, and salt.8Step 8: Serve immediately with pitta bread, tabbouleh salad, or rice.getsaucepan.com/r/ee1011a8-c7f6-46d5-aa7a-5f0724b70d2b · Original: https://www.halalgirlabouttown.com/chicken-shawarma/
