INGREDIENTS FOR THE SHAWARMA MARINADE:
2 lb Chicken Thigh boneless
1 Onion large Red
2 Tablespoons Lemon juice
4 cloves garlic – minced
1 Tsp Ginger Minced
2 Teaspoon Black pepper
2 Tsp Paprika
1/2 Tsp Nutmeg
1 Tsp Turmeric or curry powder
1/2 Tsp Thyme
1/2 Tsp bouillon cube optional
1 Scotch bonnet pepper Minced
2 Tablespoons Olive Oil or any cooking oil of your choice
1 Tsp Salt or to taste
FOR THE SHAWARMA SAUCE:
3 Tablespoons Ketchup
3 Tablespoons Mayonnaise
Cayenne pepper optional- A hint of
FOR THE FILLING:
1 Tomato ripe and hard
1 Onion small red & sliced into strips
1/4 lb Cucumber sliced into strips
4 to 6 Lettuce leaves
4 to 6 Tortilla Wraps
INSTRUCTIONS
Marinate the Chicken – Wash and pat dry the chicken.
Add all the Spices to the Chicken and mix very well.
Cover with a plastic wrap or a tight lid and leave in the fridge for at least 20 minutes.
Grill The Shawarma – Lay the Chicken pieces on a parchment lined baking pan, transfer to a 425°F and bake for 25 to 30 minutes.
Check to make sure it’s cooked through and char it for about 1 to 2 minutes just to make it darker (if you choose)
Prepare the Shawarma Sauce- Mix the Ketchup, Mayonnaise, and Cayenne pepper together and set aside.
Serve the Shawarma – Wash and slice all the Vegetables
Spread a thin layer of the Mayonnaise and Ketchup mixture on the Tortilla wrap
Layer the vegetables and Shawarma Chicken on the wrap, drizzle a little more sauce on it and roll it up.
Optional - Place the rolled wrap on a heavy bottom skillet or a grill and brown the wrap enjoy
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