Homemade Chicken Shawarma
Shawarma is a dish that conjures up all kinds of memories of living in Israel, any of you that have spent any time in Israe are aware of the grill restaurants. These restaurants present you with a load of salads to begin with to eat while you're awaiting your chosen skewers of meat. the most popular ones are chicken or turkey.
Shawarma is not that difficult to make, It's just something that we don't always attempt at home, I have to admit that when I lived in Israel. I rarely made it at home., but last week I just Shawarma and recreated it.
Believe me, it takes longer to gather the ingredients and marinate the meat than it does to actually cook this delicious dish. I cooked mine in my air fryer, but if you haven’t Invested in one You will need to Preheat your oven to 180°.
I have given you the quantities for six pitot you can double or even triple it to feed more people.
Ingredients.
8 Boneless, Skinless chicken thighs.
One tablespoon of Silan (Date Honey.)
One Teaspoon ground cumin.
One teaspoon. Turmeric.
One teaspoon sumac.
One teaspoon BBQ chicken seasoning.
One teaspoons of garlic powder.
Three cloves of garlic, crushed.
One teaspoon of good quality. Sea salt.
One teaspoon of ground black pepper.
One teaspoon of smoked paprika.
2 table spoons extra virgin olive oil.
2 bay leaves
Two large Onions chopped and diced.
One large lemon, juiced.
To serve
You will need 6 Pittas. Or wraps
Green leaves, or Israeli salad
Tahani dressing
Method
Cut the chicken up about one-inch pieces. Take a bowl Or a fridge dish that's going to be large enough to put all the chicken pieces in, Add all the spices to the bowl, that's the chopped onion, the garlic, the salon, and half of the olive oil, Add the chicken pieces a mix them very well, season with salt and pepper, half the lemon juice.
Mix them eat well. To ensure that every piece is covered with all the seasonings and the oil and Silan. The easiest way to do this is to put a lid on the fridge dish and shake it.
Place the meat in the fridge to marinate. I did it overnight, You probably need at least 4 hours for all the seasonings to sink in properly. Before you cook it, add the remaining olive oil and lemon juice, mixing it well.
If you're cooking the meat in an air fryer. Place it in an air fryer. Dish with all the juices over it and cook on 180. degrees for about 15 minutes, Use a. Meet sonometer to make sure that it's cooked but still juicy.
If you're if you're using an oven, Which is much more expensive. Heat your oven. Then Place the Chicken on a Baking sheet and cook for 20 minutes. Again, test it, With a meat thermometer.
Once chicken has reached 165°F or 74°C, It is cooked and ready to eat.
When the chicken is cooked, Let it rest for about 4 minutes. So, the all the juices don't run out and make the pita bread soggy.
Cut a slice off the pitta bread, to open it up Put the slice of pita bread that you have taken out the top in the bottom, then add The Israeli salad or leaves, the chicken top it with the tahini dressing.
You can use gluten free or regular pita bread or if you want, you can use wraps.
If you're watching your carbs then serve the meat on its own with a salad.
This is a crowd pleaser, it's really. Something you can cook. In small or large quantities. You can even cook the meat on a BBQ.
I hope you enjoy, The taste of Isr