Shawarma
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In shawarma, Chicken Thighs, tbs Coriander and tbs Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put the marinade ingredients into a large ziplock bag (or bowl) and mix until evenly combined.
- 2Add 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.
- 3Marinate overnight or up to 24 hours.
Nutrition
- Calories
- 992
- Protein
- 86.9g
- Carbs
- 43.4g
Chef tips
Sear the chicken thigh strips in small batches on a very high heat until they are deep golden and perfectly crisp. Serve the shawarma in fresh pita with plenty of tahini and chopped salad, or try large lettuce leaves for a lighter twist that children love to roll up themselves like a colourful tortilla.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In shawarma, Chicken Thighs, tbs Coriander and tbs Cumin are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.