Chicken Shawarma 

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

 

Method

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!

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Delicious!

Enjoy!

Emily x

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