Chicken Shawarma

Chicken Shawarma

• 4 kg boneless skinless chicken thighs
• 1/2 cup berbere spice blend or ras el hanout
• 2 tablespoons cumin
• 1 teaspoon sumac
• 2 teaspoons aleppo pepper
• zest of 1 lemon (do not add lemon juice to the marinade)
• 2-3 glugs of extra virgin olive oil (not too much or it will drip and burn on the grill)
• 6 cloves garlic (chopped)
• 1 red onion (chopped)
• 3 tablespoons kosher salt
• 2 tablespoons fresh ground pepper
• white sauce
• 2 cups plain greek yogurt or sour cream
• 8 cloves garlic (chopped)
• zest of 2 lemons
• juice of 2 lemons
• 1/2 cup berbere spice blend
• 1 tablespoon sumac
• 1 tablespoon cumin
• 2 tablespoons kosher salt
• fresh cracked black pepper to taste
• 20 pieces naan bread or pita (warmed)
• 3 cucumbers (diced)
• 4 tomatoes (diced)
• 2 red onions (diced)

1. In a large bowl, mix the chicken and marinade ingredients and set in the refrigerator at least 4 hours, up to overnight. In a bowl, mix the white sauce ingredients and set in the refrigerator to incorporate, at least one hour to overnight. Will keep for two weeks in the refrigerator.

2. Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high.

   Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

3. Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

4. Top chicken with fresh squeezed lemon juice. To assemble the sandwich, top Naan with white sauce, chicken strips and chopped tomato, cucumber, and onion mixture.

Main Course