Chicken Shawarma
Keep the flavour train rolling with this delicious middle eastern dish cooked on your Heatlie.
Ingredients
- 1kg skinless and boneless chicken thigh fillets
Marinade
- 1 garlic clove
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tbsp ground cayenne pepper
- 2 tsp paprika
- Salt
- Black pepper
- 2 tbsp lemon juice
- 3 tbsp olive
To serve
- Lebanese pita bread
- sliced lettuce
- sliced tomatoes
- Yoghurt sauce (tzatziki with added garlic works well, see Recipe Tin Eats recipe for yoghurt sauce ingredients)
Method
- Combine all marinade ingredients and marinade the chicken for 24 hours
- Heat your Heatlie on high and give it a thin coat of oil.
- Cook chicken chunks until cooked through.
- As the chicken is nearing completion, make some room and toast your flat breads on the hot plate. They'll absorb some nice flavour from the marinades and juices of the chicken 👍
- Once done, slice chicken into manageable slices that will fit in your flat breads.
- Fill yours with chicken, lettuce, tomato, sauce, cheese, whatever you like really (it's all good)
- Feast.
Credit to Recipe Tin Eats for the idea.
