The breads don’t keep all that well, so eat on the day of making, or freeze, then defrost and warm through before using. Leave to rest for a furtherįill each pitta with sliced chicken shawarma, seasoned yogurt, cucumber and sliced tomato – or use your own favourite ingredients. Meanwhile, spread the chicken thighs out on a baking tray and grill for 5-6 minutes each side, until nicely browned, cooked through, the juices run clear and there is no pink meat. The pittas will deflate as they cool – watch out for the steam as it is very hot.
Remove from the oven and allow to cool slightly before serving. Bake for 4-5 minutes, in 2 batches if necessary, until puffed and just starting to colour on the tops. Cut up some boneless, skinless chicken thighs into small bite-size pieces (you can use chicken breast if you like. Simply add the spices into a small bowl and mix to combine. Directions Combine oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and.
#SHAWARMA CHICKEN THIGHS HOW TO#
Lay the pitta dough onto the preheated tray, leaving enough space between each one to expand in the oven. How to make chicken shawarma at home (Step-by-Step) 1. Place a baking tray into the oven to heat up. Remove the chicken from the fridge for 30 minutes. Transfer chicken to Instant Pot inner pot. Refrigerate for 2 hours to overnight if you have the time. Preheat the oven to 240☌, gas mark 9 and preheat the grill to high. In a large mixing bowl, combine coriander, cumin, paprika, cardamom, cinnamon, cloves, nutmeg, salt, lemon juice, yogurt, and garlic. Add the quartered onion to the marinade bag and toss to coat. Ingredients teaspoon ground cinnamon teaspoon ground coriander teaspoon ground cumin teaspoon smoked paprika teaspoon ground cloves teaspoon ground turmeric 3 teaspoons kosher salt, divided 2 pounds boneless, skinless chicken thighs (about 8 thighs) cup plain whole-milk Greek yogurt 2. Using the display panel select the SAUTE function. Mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
Cover with a clean tea towel and allow to rest for 20 minutes, before rolling each pitta out into a thin oval shape using a rolling pin. In a ziplock bag, combine 1 tbsp oil, chicken thighs and spice mixture. Cover and leave to rise in a warm place, until almost doubled in size – about 45 minutes.īriefly knead the risen dough and divide into 8, then roll into balls and place on a lightly floured tray. Place the kneaded dough into a greased bowl.
Continue to gradually add up to a further 75ml warm water, until you have a sticky but not wet dough. Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit as the exterior cooks, slices are carved away while the meat slowly rotates. Drizzle in the olive oil and stir to incorporate using one hand, or the dough hook attachment on your mixer.Īdd about 175ml warm water to the flour mixture and stir until a rough dough forms. Turn the chicken so it is fully coated in the mixture, cover and leave to marinate in the fridge overnight, or for at least 1 hour.įor the pitta bread, combine the flour, yeast, salt and sugar in a large bowl. Sprinkle in the spices and stir to combine, then add the chicken thighs. For the chicken, pour the lemon juice and olive oil into a bowl.
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