Chicken Shawama
I love takeaways, especially on a Friday night; my waistline however does not so where possible I do try to recreate my own and the below was one of those successful occasions.
I truly think this does taste better than any takeaway shawama I have ever had, so much fresher and flavourful. So this weekend I made this along with my cauliflower tabbouleh and grilled halloumi for dinner with my parents and everyone really enjoyed it. If possible I would say to forward plan and marinate the chicken the night before, I use a readymade harrisa paste so it does not take long to mix it all together in a bowl and place it into the fridge – my favourite harrisa paste is by Alfez and available in Waitrose.
This recipe is actually a great one to do for informal dinners as all the work can be done before hand, cutting the salad, marinating the chicken and making the sauce meaning when your guests are over you just need to assemble them and enjoy, middle eastern cuisine is also great for large family sharing dinners.
Hope you all enjoy eating this as much as I did and its great one for the weekend
Ingredients
Chicken
600g Chicken Thighs
3 tbsp. Harrisa Paste
2 tsp. Olive Oil
1 ½ tsp Paprika
1 tsp Garlic Salt
½ tsp Red Chilli Flakes
1 tsp Ground Cumin
1 tsp Ground Corriander
¼ Ground Cinammon
Salt & Pepper
Garlic Sauce
2 tbsp. Mayonaisse
2 tbsp. Natural Yoghurt
1 Garlic clove grated
1 tsp Garlic Salt
½ tsp Paprika
Black Pepper
Juice of ½ Lemon
Salad
Finely sliced lettuce, cucumber, red onions, gherkins, tomatoes and picked chillies
Serve in either bread wraps or tortillas
Serves 4
Pre heat oven to 190 Fan/200/Gas Mark 6
Method
1.Marinate chicken thighs in 1 tsp olive oil, harissa paste, paprika, garlic salt, chilli flakes, cumin, coriander, cinnamon and salt pepper overnight preferably otherwise for at least 3-4 hours
2.Preheat oven and place all chicken thighs in a single layer, cook for 15-20 minutes until cooked through
3.Slice up chicken thighs into long strips
4.Heat remaining olive oil in a pan and fry off chicken thighs on a high heat to crisp up edges
5.Mix all ingredients together for garlic sauce
6.Assemble in a wrap with garlic sauce, salad and chicken, wrap up like a burrito and place either onto a frying pan or in a sandwich press for 30 seconds to crisp up outside and help it hold its shapes
7.Serve with a refreshing tabbouleh, halloumi, griddle vegetables and chips on the side
A few pictures from my snapchat over the weekend showing some of the sides we enjoyed with our shawarmas
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