How to make shawama

 

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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