Chicken Shawarma with homemade garlic herb yoghurt sauce

Name: Chicken Shawarma with homemade garlic herb yoghurt sauce
Total time: 45000 s
Yield: 4 people
Cuisine: British
Ingredients: 1 kg Chicken Breast; 2 Medium Minced Garlic; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground cardomom; 1 tsp cayenne pepper (add more or less depending on spice); 2 tsp smoked paprika; 2 tsp salt; 2 tbsp lemon juice; 3 tbsp olive oil; 1 cup Greek yoghurt; 1 minced garlic clove; 1 tsp cumin; Squeeze lemon juice; Handful fresh parsley; Handful fresh mint; 5 flatbreads (or gyros, or slouvaki wrap); 1 x Lettuce; 2-3 Tomatoes; 1 Red Onion; 1 Block Greek Feta; 1 x Large Ziplock Bag; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried parsley; 1 tsp dried oregano

Jake @jakeiscooked

Brisbane, Australia

This is the closest you’re going to get to your late night chicken shawarma from kebab shops. Marinating the chicken for 10-12 hours is key. The beautiful sauce will remind you of the kebab shop - except it’s probably healthier. This one will be a family favourite in your home. Secret air fryer fries seasoning included 😋 p.s. it’s hard to take a nice photo of them

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Ingredients

30 mins cook, 10-12 hrs marinate

4 people

1 kgChicken Breast
2Medium Minced Garlic
1 tbspground coriander
1 tbspground cumin
1 tbspground cardomom
1 tspcayenne pepper (add more or less depending on spice)
2 tspsmoked paprika
2 tspsalt
2 tbsplemon juice
3 tbspolive oil
1 cupGreek yoghurt
1minced garlic clove
1 tspcumin
Squeezelemon juice
Handfulfresh parsley
Handfulfresh mint
5flatbreads (or gyros, or slouvaki wrap)
1x Lettuce
2-3Tomatoes
1Red Onion
1 BlockGreek Feta
1x Large Ziplock Bag
1 tsponion powder
1 tspgarlic powder
1 tspdried parsley
1 tspdried oregano

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Steps

30 mins cook, 10-12 hrs marinate

1

Start by cutting your chicken up into reasonably small slices. Grab your ziplock bag and dump the freshly sliced chicken inside.
2

Add garlic, coriander, cumin, cardomom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close the bag and mix thoroughly. Place in fridge for 10-12 hours (shorter is fine but longer is better).
3

Once ready to cook, heat your fry pan to medium-high and add a tiny bit of olive oil. Fry one side of all of your flatbreads until slightly toasty. Remove from pan, add enough oil to coat the fry pan. Put crumble fries into air fryer on 180 for 15 minutes shaking occasionally.
4

The pan should be pretty hot by now, add the chicken in 2 batches (unless you have a big fry pan) to avoid overcrowding. The chicken should get a nice sear and darker colour which is perfect. Cook for a further 5-8 minutes or until cooked through. Repeat with next chicken batch.
5

While chicken is cooking, place your Greek yoghurt into a bowl. Combine garlic, finely chopped mint and parsley, squeeze or so of lemon and cumin. Combine and add salt to taste. In a small bowl, combine 1tsp garlic powder, paprika, cumin, onion powder, oregano, dried parsley, cayenne pepper (optional) mix and leave aside for fries.
6

Season fries immediately once cooked and add salt to taste. Once the chicken is complete, serve immediately by laying out your flatbread, spreading the sauce evenly over the bread, add lettuce, onion, tomato, fries, chicken, feta and more sauce on top. Serve immediately.

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Jake @jakeiscooked

on December 21, 2024 11:50

Brisbane, Australia

I get the biggest kick out of making incredible, flavour-packed food for my family and sharing what I know to inspire others.Whether it’s diving into different cuisines, experimenting with bold new combos, or coming up with my own recipes, I love turning simple ingredients into something unforgettable! Let’s go!Videos coming soon! Follow my instagram @jakeiscookedas