Today I’ve pulled out this great recipe again, one of my simple fail proof recipes.. I’ve made these delicious healthy tasty morsels for our regular monthly taster, in my diet group! They are Very easy and exotic, this middle eastern Chicken Shawarma tastes amazing. Whilst cooking the heady aroma fills the house, this not only smells but tastes divine. The succulent meat just falls of the skewers.
Serve with flat breads or couscous and yogurt. I decide to try adding peppermint tea to the yogurt to give an extra balancing flavour to the zesty chicken!
INGREDIENTS SERVES 4
- 12 boneless chicken thighs skinned
- x 2 juice of lemon
- 4 cloves of garlic chopped
- 1 tsp of ground cumin
- 1 tbsp. of smoked paprika
- x 2 tbsp. of olive oil (optional) or low calorie spray oil
- x 1 tsp of mixed spice
- 1/2 tsp of cayenne
- Large sprinkling of Salt and freshly ground black pepper
Use a large plastic food bag. Place the chicken into the bag. Add the lemon juice, garlic, cumin, paprika, olive oil, mixed spice, cayenne and salt and pepper into the bag. Give it a really good jiggle coating all the of the chicken. Leave to marinate.
(This dish is best if left to marinate for a while. You can cook it straight away but the flavours won’t infuse into the meat and tenderise it quiet so well. Preferably at least 2 hours to marinate, but if you prepare it over night and leave it in the fridge it will be amazing.)
Heat the oven to 200 degrees (392 DF US)
Use a large baking tray. Drizzle or spray with oil. Using skewers place one and a half of the chicken thighs onto each skewer, this allows for 2 skewers per person.
Cook for 25 – 30 minutes until cooked through. That’s it, its as simple as that!
Healthy delicious home cooked recipes with out compromise on taste!
There’s really something fantastic about this dish and its depth of Moroccan spices without too much heat. The heady scent of cinnamon and cumin with the lemon is filling our home. Taking me back to our holidays in mesmerizing Marrakesh, Jack frost and the icy fog is banished from my thoughts. Tantalising our senses, I dream about Morocco and all the amazing experiences and food flavours, which are so easy to cook.
Tagine is a traditional clay pot used in Morocco for placing in an oven or fire pit. If you don’t have one just use a solid casserole pot with a lid. You usually start off the dish by frying/browning the onions and meat. Once all the ingredients are added it can be placed into the oven to slowly cook, let all the flavours do their magic! Continue reading
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In the UK we tend to have the sweet pancakes, made with a basic flour batter. They are usually coated with lemon and sugar, chocolate sauce or golden syrup. This is another version to try, you won’t be disappointed. Continue reading
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Paella originates from Valencia in Spain, there is many variations of the dish. Some Paellas are made just using snails and spices and rice, others near the coast are mainly seafood dishes. This is my version for my family, so I’ve used my creative licence! Continue reading
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You won’t get any better from your takeaway, (well that is where I live I might add!) Continue reading
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