HOW TO DO THE CHICKEN SHAWARMA
There are different types of shawarma depending on what you love the most. Such as;
Preparation Time – 30 minutes
Cooking Time – 45 minutes
Chicken Shawarma is a Middle Eastern recipe and the Nigerian version adds a bit of flare to it.
You can prepare Shawarma using a rotisserie, leave it outdoors or bake it in the oven. Middle Eastern spices are rare in Nigeria, although it is possible to recreate Shawarma using common spices.
Ingredients For The Shawarma Marinade;
2 lb Boneless chicken thigh
1 Large Red Onion
2 Tablespoons of lemon juice
4 cloves of garlic – minced
1 Minced Tsp Ginger
2 Teaspoon of Black pepper
2 Tsp Paprika
1/2 Tsp Nutmeg
1 Teaspoon Of Turmeric or Curry Powder
1/2 Tsp of Thyme
Optional 1/2 Tsp Of Bouillon Cube
1 Scotch bonnet pepper Minced
2 Tablespoons of Olive Oil or any Cooking Oil of your Choice
1 Teaspoon of salt or to taste
Ingredients For The Shawarma Sauce:
3 tablespoons of Ketchup
3 tablespoons mayonnaise
Cayenne pepper optional – A suggestion of
Ingredients For The Filling:
1 Ripe and hard tomato
1 small red onion cut into strips
1/4 lb Striped sliced cucumber
4-6 lettuce leaves
From 4 to 6 Tortilla Wraps large
Customary custom – Metric
Method Of Preparation Of Chicken Shawarma
Marinate the chicken – Wash and dry the chicken.
Add all the spices to the chicken and mix very well.
Cover with a plastic wrap or a tight lid and leave in the fridge for at least 20 minutes.
The Shawarma Grill
– Place the chicken pieces on a parchment lined baking pan, transfer to 425 ° F and bake for 25-30 minutes.
Make sure it is cooked and char it for about 1 or 2 minutes just to make it darker (if desired)
Prepare the Shawarma sauce – Stir together the ketchup, mayonnaise and cayenne pepper and set aside.
Serving the Shawarma –
Wash and slice all the vegetables
Spread a thin layer of Mayonnaise and Ketchup mixture on the Tortilla wrap
Leave the vegetables and the chicken Shawarma on the wrap, sprinkle with a little ‘sauce and roll it’.
Optional: place the rolled casing on a heavy-bottomed pan or grill and brown the wrap!