Chicken Shawarma

Réalisation

1. 01
   Étape 1Mix marinade ingredients

   In a bowl, combine 3.5 tbsp yogurt, 1 tbsp ginger garlic paste, salt to taste, 1 tsp smoked paprika, 1 tsp cumin powder, red chili flakes to taste, shawarma spice to taste, 2 tbsp lemon juice, and 1.5 tbsp olive oil. Mix well.

   yaourtpâte de gingembre et ailselpaprika fumécumin mouluflocons de chiliShawarma spicejus de citronhuile d'olive
2. 02
   Étape 2Add chicken and marinate3h

   Add 600 g boneless chicken thighs to the marinade and coat well. Cover and refrigerate for at least 3 hours, or overnight for best flavor.

   Note

   Overnight marination gives the best flavor.

   cuisse de poulet
3. 03
   Étape 3Bake the chicken25 min

   Preheat the oven to about 200°C (400°F). Place the marinated chicken on a baking tray and bake for about 25 minutes, flipping halfway, until cooked through and slightly charred.

   Note

   Chicken thighs keep it juicy, and overnight marination gives the best flavor.

   cuisse de poulet
4. 04
   Étape 4Chop the chicken

   Once cooked, remove the chicken from the oven and chop it into small pieces.

   poulet
5. 05
   Étape 5Toast the shawarma bread

   Lightly toast the shawarma bread in a pan until warm and pliable.

   pain
6. 06
   Étape 6Spread garlic sauce

   Spread a generous layer of homemade garlic sauce on the toasted shawarma bread.

   Garlic sauce
7. 07
   Étape 7Add chicken and toppings

   Add the chopped cooked chicken, pickled cucumber, pickled onion, and chilli sauce to the bread.

   pouletcornichonoignons au vinaigresauce chili
8. 08
   Étape 8Wrap tightly and serve

   Wrap the shawarma tightly. Serve with fries.

   Note

   Add a little more garlic sauce and wrap tightly to serve with fries.

   frites