Kebab King Chicken Shawarma
Recipe: #33272
September 06, 2019
Categories: Chicken, Middle Eastern, Oven Bake, Gluten-Free, No Eggs, Spices, Yogurt, Boneless Pieces, Chicken Dinner, 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."
Original is 4 servings
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 by Step Method
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
No special items needed.
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