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Chicken shawarma sandwiches recipe

  • 4servings
  • 15minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 small garlic cloves, crushed

  2. 20 g fresh ginger, finely grated

  3. tsp ground turmeric

  4. tsp sweet paprika

  5. 1 1/2 tsp ground cumin

  6. 2 tsp sumac

  7. tsp ras el hanout

  8. 1 tsp salt

  9. tsp black pepper

  10. 8 chicken thighs, boneless, skin on (800 g net)

  11. 90 ml olive oil

  12. 25 g chopped coriander stalks and leaves

  13. 4 large flatbreads, such as pita or naan

  14. red onion and cucumber salsa

  15. 1 red onion, thinly sliced (100 g net)

  16. large cucumber, thinly sliced (180 g)

  17. 20 g chopped dill, plus extra to garnish

  18. 1 tbsp sumac

  19. 1 tbsp white wine vinegar

  20. 2 tsp olive oil

  21. Tahini sauce

  22. 2 tbsp lemon juice

  23. 100 g tahini paste

  24. 15 g parsley, roughly chopped, plus extra to garnish

  25. 1 small garlic clove, crushed

  26. 90 ml water

  27. pinch of salt

  28. Zhoug

  29. 35 g coriander, roughly chopped

  30. 20 g parsley, roughly chopped

  31. 3 green chillies, seeded and roughly chopped

  32. tsp ground cumin

  33. tsp ground cardamom

  34. pinch of caster sugar

  35. 2 garlic cloves, crushed

  36. 2 1/4 tbsp olive oil

  37. 1 1/2 tbsp water

  38. tsp salt

Instructions Jump to Ingredients ↑

  1. To make the marinade, combine the lemon juice, garlic and ginger in a large bowl. Dry-fry the spices on medium heat, until aroma is released. Add these to the bowl, along with salt and black pepper. Pat dry the chicken pieces and place them in the marinade along with 75 ml of olive oil and fresh coriander. Massage mixture into chicken well, cover bowl and leave in fridge to marinade for 2–3 hours, or overnight.

  2. To make the salsa, place the ingredients in a small bowl. Mix well and set aside.

  3. To make the tahini sauce, place the ingredients in a food processor and process until completely smooth and consistency of honey. Add a little more water if it is too thick to pour.

  4. To make the zhoug, place all ingredients in a small food processor and pulse to a coarse paste. Make sure not to over–mix.

  5. Preheat the oven to 180˚C.

  6. Heat a large chargrill (ridged griddle) pan over high heat. Once red–hot, cook the chicken pieces for 3 minutes each side, or until browned. Transfer to an oven tray and bake for about 6 minutes, or until cooked through.

  7. Rest chicken for a few minutes before cutting into 1 cm–thick slices. Any remaining juices from pan can be drizzled over the chicken.

  8. Wipe chargrill clean and add the remaining olive oil. Drizzle flatbreads with a little water, to moisten on the outside, and place in pan for about 1 minute on each side, to warm up. Lay out each bread and spoon over some tahini sauce. Place chicken pieces on top, followed by salsa and 1 tbsp per serving of zhoug. Finish with a scatter of parsley and dill, roll pita to enclose filling and serve immediately.

  9. SBS cook’s notes This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

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