Kebab King Chicken Shawarma
Servings
Prep Time
Cook Time
Ready In
Recipe: #33272
September 06, 2019
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Middle Eastern, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Spices, Yogurt, Boneless Pieces more
"From our Sunday newspaper The Sunday Times. Times are estimated and DO NOT include overnight marinading. NOTE - Lebanese seven-spice and baharat are both Middle Eastern spice blends. You can buy lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets or make your own."
Ingredients
Nutritional
- Serving Size: 1 (257.6 g)
- Calories 357.8
- Total Fat - 17.6 g
- Saturated Fat - 3.9 g
- Cholesterol - 169.4 mg
- Sodium - 128.2 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 2.4 g
- Sugars - 2.2 g
- Protein - 33.2 g
- Calcium - 51.3 mg
- Iron - 2.5 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.2 mg
Step 1
Mix together all the ingredients for the marinade with lots of seasoning in a large bowl and add the chicken and mix well and then cover and chill overnight.
Step 2
When you’re ready to cook, heat the oven to 220C/fan 200C/gas 7.
Step 3
Put the chips into a mixing bowl, cover with cold water and soak for 5 minutes and then drain and pat dry with kitchen paper and transfer to a roasting tray, drizzle over the olive oil and season and mix and roast for 12 minutes until the chips start to soften.
Step 4
Arrange the chicken thighs on a grilling rack.
Step 5
Remove the chips from the oven and turn and place the grilling rack over the tray of chips and return to the oven and cook for 18-20 minutes or until the chicken is cooked through and tender.
Step 6
Slice the chicken into thin strips, squeeze over the lemon juice and toss.
Step 7
To serve, spread the garlic sauce over the flatbreads and top with the lettuce, parsley, gherkins, pickled turnips, chicken and chips and dizzle over chilli sauce to taste.
Tips & Variations
No special items needed.