Recipes

Chicken Shawarma

Ingredients
  • 10 Portions

    Boneless Chicken Thighs 8

    Fresh Coriander 20g

    10 Inch Wraps 10

    Yoghurt 300g

    Cucumber (chopped) 0.2

    Garlic (finely chopped) 2

    Lemon Wedge

    Paprika To taste

    Cumin To taste

    Cinnamon To taste

    Nutmeg To taste

    Olive oil 30ml

  • 50 Portions

    Boneless Chicken Thighs 38

    Fresh Coriander 100g

    10 Inch Wraps 50

    Yoghurt 1.5kg

    Cucumber (chopped) 1

    Garlic (finely chopped) 5

    Lemon 1.5

    Paprika To taste

    Cumin To taste

    Cinnamon To taste

    Nutmeg To taste

    Olive oil 150ml

  • 100 Portions

    Boneless Chicken Thighs 75

    Fresh Coriander 200g

    10 Inch Wraps 100

    Yoghurt 3kg

    Cucumber (chopped) 2

    Garlic (finely chopped) 10

    LemonĀ 3

    Paprika To taste

    Cumin To taste

    Cinnamon To taste

    Nutmeg To taste

    Olive oil 300ml

Method
  1. Mix spices with olive oil and chopped garlic season with salt and pepper.
  2. Squeeze the lemons and add the juice to the spice mixture.
  3. Coat the chicken evenly with the spice mixture so well coated. Place in fridge and leave for at least 1 hour (preferably overnight).
  4. Cook the chicken in the oven until core temperature reaches 75C.
  5. Chop chicken into around 6 pieces.
  6. Add chicken to wrap with salad and yoghurt and cucumber dip.
  7. Garnish with freshly chopped coriander.
  8. Serve immediately.
Key Points
  • Marinading the meat the day before will make this dish taste much better
Allergens

Wheat, Milk