Shawarma Meal

Chicken Shawarma Recipe

Ingredients

• 1 kg / 2 lb chicken thigh fillets , skinless and boneless (I used one of our LangSon Farms’ whole chickens cut up)

Marinade

• 1 large garlic clove , minced (or 2 small cloves)

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• 1 tbsp ground cardamon

• 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)

• 2 tsp smoked paprika

• 2 tsp salt

• Black pepper

• 2 tbsp lemon juice

• 3 tbsp olive oil

Yoghurt Sauce

• 1 cup Greek yoghurt

• 1 clove garlic , crushed

• 1 tsp cumin

• Squeeze of lemon juice

• Salt and pepper

Instructions:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).

• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)

• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

  https://www.recipetineats.com/wprm_print/22007

Beef Shawarma Recipe

For Shawarma Spices

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon Sweet Spanish paprika

• ¾ teaspoon ground turmeric

• ½ teaspoon ground cloves

• ½ teaspoon cayenne pepper

• ½ teaspoon ground cinnamon

For Shawarma + Marinade

• ¼ cup extra virgin olive oil

• ¼ cup white wine vinegar

• 1 lemon

• 1 ½ lb beef flap steak or flank steak, cut very thinly against the grain into bite size pieces

• Kosher salt and black pepper

• 4 garlic cloves, minced

• 1 medium yellow onion, halved and sliced

Instructions

• In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.

• Using a chef’s knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).

• Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).

• Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).

  https://www.themediterraneandish.com/wprm_print/10365