Chicken Shawarma Recipe By Jennifer Oppermann
Chicken Shawarma Recipe By Jennifer Oppermann. This middle Eastern inspired recipe, is perfect for lunch or dinner. The wonderful warm spices marinating the chicken, go so well with the refreshing salad and tanginess of the yogurt dressing.
Chicken & Chicken Marinade
– 8 boneless chicken thighs
– 1 tbsp ground green cardamom
– 1 tbsp ground coriander seeds
– 2 tbsp ground cumin
– 2 tbsp smoked paprika
– 1 tsp chilli powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp lemon juice
– 3tbsp olive oil
– 2 minced garlic cloves
1. Leave chicken to one side and add all other ingredients into a large Ziploc bag and mix together to form marinade. Then add chicken into Ziploc bag and make sure you cover all parts of chicken with marinade, seal tightly and pop into the fridge to marinate for at least 4 hours but overnight is best.
2. Place the chicken on a baking tray, place tray into oven heated to 200c(180c Fan) cook for
20 – 25 minutes until fully cooked. Check by cutting a piece open to see if it is cooked properly there should be no pink meat visible, add back to oven for an additional 3 – 5 mins if needed. Slice into stripes when you are serving.
– 250ml Greek yoghurt
– 1 clove garlic crushed
– 1 tsp cumin
– 1/4 lemon juiced
– Salt to taste
1. Mix everything together and season to taste, best to leave for at least one hour in fridge before use to let flavours infuse and develop fully.
[6-8 large] – 500g plain flour
– 300ml milk
– 80g butter
– Pinch of salt
1. Heat the milk and add butter, melt over a low heat. Add the flour and salt to a large mixing bowl, make a well in the center of the flour. Pour in the milk and butter, using a fork bring it together. Knead lightly on a floured surface and place back into the mixing bowl. Cover with cling film and allow to rest for 30 minutes.
2. Divide in to even sized balls (you should have enough to make 10 – 12 flatbreads) and roll out on a floured surface to form a flatbread shape. Cook on each side on a griddle pan or ordinary pan for 2-3 minutes until puffed up a little and lightly browned. To make sure the flatbreads stay warm and soft keep them in a clean damp tea towel in a warm oven 60°c.
– 1 cucumber
– 4 medium tomatoes
– 1 small red onion
– 3 spring onions
– 1 avocado
– 1/2 pomegranate
– Small bunch fresh coriander
– Small bunch of mint
1. Chop all vegetables into small squares(size of your small nail), chop onion into small pieces and add to bowl along with vegetables.
2. Remove the pomegranate seeds and add them to bowl
3. Chop herbs and combine into bowl and mix all items together
1. Start with flatbread by layering yogurt dressing, salad and topping off with chicken pieces wrap it up and eat with hands(best way) or knife and fork whatever’s your preference.
Jennifer Oppermann, a Dublin based food stylist, photographer & recipe creator. Fine art, particularly sculpture, was her first love until she discovered food. She now combines her artistic eye with her love of food, creating visually beautiful food. She has honed her craft in styling, in both food and props for advertising campaigns, editorials & TV commercials for the largest food retailers in Ireland. As a photographer she has worked on cookbooks and photographed for top restaurants and hotels in Ireland. A supporter of locally sourced great quality food, also involved with Irish food awards judging panels in the last couple of years.