Jamie Oliver Chicken Shawarma Recipe
If you want a vibrant and spicy meal, this Jamie Oliver Chicken Shawarma Recipe is perfect. It is a healthy flavorful dish that is very easy to make at home. Making this Jamie Oliver Chicken Shawarma Recipe is a great way to bring Middle Eastern flavors to your kitchen.
Ingredients
- 600 g skinless boneless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper optional for heat
- 4 cloves of garlic finely grated
- 1 organic lemon zested and juiced
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 large red onion sliced into thin rings
Instructions
Prepare the Chicken
- Place your chicken thighs on a clean cutting board. Trim any excess fat and slice the chicken into long, thin strips for even cooking.
Mix the Marinade
- In a large bowl, combine the garlic, lemon zest, lemon juice, and olive oil. Add all the dried spices and stir until you have a thick paste.
Marinate the Meat
- Toss the chicken strips into the spice mixture. Massage the marinade into the meat with your hands to ensure every piece is fully coated.
Let it Rest
- Cover the bowl and let the chicken marinate for at least 30 minutes. If you have time, leaving it for two hours makes the flavor even better.
Heat the Pan
- Get your frying pan or griddle pan very hot over medium-high heat. You want the pan to sizzle when the chicken touches the surface.
Sear the Chicken
- Add the chicken strips to the hot pan in a single layer. Do not crowd the pan, or the chicken will steam instead of searing.
Add the Onions
- Throw the sliced red onions into the pan with the chicken. The onions will soften and pick up all those delicious, smoky spices.
Cook Until Charred
- Fry the chicken for 8 to 10 minutes, turning occasionally. You want the edges to look slightly charred and the meat to be fully cooked.
Resting the Meat
- Move the cooked chicken to a clean board or plate. Let it rest for a few minutes so the juices stay inside the meat.
Assemble the Shawarma
- Stuff the warm chicken and onions into pita breads. Add fresh lettuce, tomatoes, and a big dollop of yogurt or tahini sauce.
Notes
- Use chicken thighs instead of breast meat for a much juicier and more flavorful result.
- For a smoky flavor, cook the chicken on an outdoor barbecue grill instead of a pan.
- Add a tablespoon of plain yogurt to the marinade to make the meat extra tender.
- If you do not have all the spices, a good quality Ras el Hanout blend works perfectly.
- Add some pickled cucumbers or peppers for a bright, vinegary crunch in your wrap.
- Make it a salad bowl by serving the chicken over quinoa or bulgur wheat instead.