Spiced chicken shawarma is a Middle Eastern way of preparing meat traditionally on a spit and then thinly sliced to serve in a pita or wrap.
- Takes 30 mins + marinating
- 2 garlic cloves, crushed
- 15ml ground cumin
- 15ml ground coriander
- 10ml ground cardamom
- 15ml smoked paprika
- 3ml cayenne pepper
- 30ml lemon juice
- 45ml olive oil + extra
- 8 deboned skinless chicken thighs
- Combine all the ingredients, except the chicken. Add the chicken and marinate for at least 20 minutes or overnight.
- Heat a griddle pan on medium-high, drizzle the chicken with extra oil and cook in batches for about 5 minutes on each side or until cooked. Season. Rest for 5 minutes before thinly slicing.
Serving suggestion: Serve with tabbouleh wrapped in flatbreads.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE AND PHOTOS: DYLAN SWART
Magazine issue date: Aug, 2018