Chicken Shawarma
AuthorPriyanka SivaramakrishnanDifficultyBeginnerJuicy roasted chicken paired with long slices of carrots and cucumber, wrapped in a light, flaky rumali roti served with a side of mint yogurt chutney.
Mix all the ingredients for marination. Clean and dry the chicken before adding the marinade to it, rubbing it all over. Allow this to rest for 20-30 minutes.
Preheat the oven to about 400F and remove all but the bottom most rack.
Use one half of the onion as a base, place it on a baking tray and insert the skewer into it (the non-pointy part goes into the onion.)
Pierce each piece of chicken and place them one top of one other on the skewer, all stacked up. You can use a couple of skewers to make sure your chicken tower is standing up.
Cook for about an hour, until the edges have blackened a bit. Once out, use a sharp knife and scrap the chicken off the skewer.
Spread a layer of mayo and one of spicy mint chutney on the rumali roti before construction. Place everything in a small rectangle, chicken first, then pickled vegetables, a drizzle of tahini sauce, and a sprinkle of sumac.
To make the shawarma, fold in the two sides which look smaller, then close one flap and roll.
Ingredients
Directions
Mix all the ingredients for marination. Clean and dry the chicken before adding the marinade to it, rubbing it all over. Allow this to rest for 20-30 minutes.
Preheat the oven to about 400F and remove all but the bottom most rack.
Use one half of the onion as a base, place it on a baking tray and insert the skewer into it (the non-pointy part goes into the onion.)
Pierce each piece of chicken and place them one top of one other on the skewer, all stacked up. You can use a couple of skewers to make sure your chicken tower is standing up.
Cook for about an hour, until the edges have blackened a bit. Once out, use a sharp knife and scrap the chicken off the skewer.
Spread a layer of mayo and one of spicy mint chutney on the rumali roti before construction. Place everything in a small rectangle, chicken first, then pickled vegetables, a drizzle of tahini sauce, and a sprinkle of sumac.
To make the shawarma, fold in the two sides which look smaller, then close one flap and roll.