Chicken Shawarma

Amazing taste of chicken in this shawarma gives citrus marinade with garlic and many spices, among which are harmoniously combined and chili peppers, and cinnamon. Chicken thighs for a long time aged in the marinade, and then grilled, becoming very juicy, tender and filled with a contrasting bouquet of tastes. An excellent company for her will be a salad of cucumbers and tomatoes in tart dressing and tahini sesame paste sauce. Wrap Shawarma into wheat cakes and enjoy her middle eastern вкусами. Time: one 4hour. 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Shawarma

• 1/4 Art. extra virgin olive oil to grease the grill grill
• 1 tsp ground zira
• 1 tsp sweet paprika
• 1 tsp ground turmeric
• 1/4 tsp ground allspice
• 1/4 tsp chili powder
• 1/8 tsp ground cinnamon
• 4 cloves of garlic, crushed
• Juice and zest of 2 lemons
• 6 boneless chicken thighs

Cucumber and Tomato Relish

• 2 tbsp. l olive oil
• 2 tsp apple or white balsamic vinegar
• 2 Tomatoes Cream, diced
• 1 diced cucumber
• Juice 1 Lemon
• Half a small red onion, chopped
• A handful of curly parsley leaves, chopped

Tahini sauce

• 0.5 tbsp. tahini pasta
• 1 tbsp. l olive oil
• Juice of half a lemon

For assembly

• 4 large wheat tortillas or pita bread, slightly warmed to grill
• 1 head of romano salad, chopped
• Pickled Peppers, Served

Recipes with similar ingredients: cumin, paprika, turmeric, pepper allspice, seasoning chili, cinnamon, garlic, lemon, chicken thighs, apple cider vinegar, plum tomatoes, cucumbers, red onion, parsley, tahini, tortilla, pita, romaine lettuce

Recipe preparation:

1. Shawarma:

   In a container, mix olive oil, zira, paprika, turmeric, allspice, chili powder, cinnamon, garlic, zest and lemon juice and 2 tsp salt. Add chicken, cover and place in marinate in the refrigerator for 12-14 hours.

2. Tomato and Cucumber Relish: In a bowl, mix the olive oil, vinegar, tomatoes, cucumbers, lemon juice, onions, parsley and some salt and black pepper.
3. Tahini Sauce: In a medium-sized bowl, mix the tahini olive oil, lemon juice and 1/4 tbsp. water. Salt on to taste.
4. Preheat the grill to moderate heat and grease the grills oil.
5. Remove the chicken from the marinade, sprinkle with salt and lay on hot grill. Fry skin down until it is browned and will become crispy, 4-6 minutes. Turn over and fry on the other side another 4-6 minutes. Turn over again and fry until the skin becomes very crispy, and the internal temperature of the meat will not reach 74 ° C, about 5 minutes. Let the chicken rest for 5 minutes, then cut into pieces measuring 0.5 cm.

6. Assembly:

   Lubricate the tortilla with tahini sauce, then put the chopped on top lettuce, then – relish, then – chopped chicken. Add some pickled peppers, wrap and eat!