Shawarma

Name: Shawarma
Yield: 6
Cuisine: Egipcia
Ingredients: 3 tablespoons Olive oil; Tomato; 1 tablespoon Coriander; 2 teaspoons Paprika; 1 Garlic Clove; dashes Lemon Juice; 1 cup Greek Yogurt; 1 teaspoon Cumin; 1 tablespoon Cardamom; 1 kg Chicken Thighs; 1 teaspoon Cayenne Pepper; Lettuce; 6 Pita Bread

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein22 %33 g
Carbs24 %35 g
Fat54 %35 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	601 kcal	255 kcal
Protein	33 g	14 g
Carbs	35 g	14.8 g
Fat	35 g	14.8 g

One serving is about 236 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty53/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Egyptian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Egyptian

Ingredients

3 tablespoons Olive oil
Tomato (Sliced)
1 tablespoon Coriander
2 teaspoons Paprika
1 Garlic Clove
dashes Lemon Juice
240 ml Greek YogurtOriginal: 1 cup
1 teaspoon Cumin
1 tablespoon Cardamom
1 kg Chicken Thighs
1 teaspoon Cayenne Pepper
Lettuce (Sliced)
6 Pita Bread

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
Marinate overnight or up to 24 hours.
Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
TO SERVE
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!