Olive Oil Chicken Shawarma
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Olive Oil Chicken Shawarma
Recipe by Louis Tikaram
Serves: 4
Prep Time: 15 minutes (+ marinating time)
Cook Time: 25 minutes
Ingredients
50ml Squeaky Gate Extra Virgin Olive Oil
500g Jalna Greek yoghurt
½ tsp Coles sea salt
8-12 chicken thigh fillets
2 lemons
4 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp cayenne or chilli powder
2 bay leaves
Coles black pepper
4 pitta bread
Method
Place the chicken thighs in a large bowl and season with salt and pepper.
Whisk the lemon juice and oil together then add the garlic, spices and bay leaves.
Mix thoroughly and pour over the chicken, rubbing in using your hands.
Leave to marinade in the fridge, covered for at least 2 hours, but preferably overnight.
Allow the chicken to come to room temperature before cooking.
To cook the chicken, heat a grill or grill pan over a medium heat, grill the chicken, turning frequently, for around 20-25 minutes, or until cooked through.
Remove from the barbecue and leave to rest for a few minutes, before slicing up, seasoning with salt and pepper, and serving with yoghurt and grilled pitta.
