BBQ Chicken "Shawarma"
 
Prep time
Cook time
Total time
 
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Ingredients
  • Shawarma:
  • 6 cloves garlic, crushed
  • 2 lemons, juice and zest
  • 2 Tbsp olive oil
  • ⅓ cup plain yogurt
  • 2 bay leaves, crushed
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp ground cardamom
  • 1 tsp cumin
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 4 boneless, skinless chicken breasts, cut into cubes
  • .
  • Quick-pickled red onions:
  • 1 red onion, halved and thinly sliced
  • ½ cup apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ tsp whole black peppercorns
  • .
  • Garlic sauce:
  • 5 cloves garlic
  • ½ tsp salt
  • 1 lemon, juiced
  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • .
  • Pita bread
  • 1 small bunch fresh parsley
  • 1 small bunch fresh mint
  • 2 tomatoes, sliced
  • Sliced banana peppers
Instructions
  1. Mix all shawarma marinade ingredients together. Add sliced chicken and mix to coat. Cover and refrigerate for at least 2 hours or up to overnight.
  2. To make the quick pickled red onions: Mix together vinegar, salt and sugar until the dry ingredients are dissolved. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you're not eating them right away, pop them in the refrigerator to store.
  3. To make the garlic sauce, blend all ingredients together until emulsified- thick and smooth.
  4. Place chicken on skewers (if using wooden skewers, make sure you soak them in water for at least 30 minutes first so they don't burn). Grill on BBQ until cooked through.
  5. To serve, remove chicken from skewers and place in a warmed pita. Top with quick-pickled red onions, garlic sauce, parsley, mint, tomatoes and banana peppers.
Recipe by Port and Fin at https://portandfin.com/bbq-chicken-shawarma/