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: 1.5
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 Wedge: 3
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
Lemon Wedge: —
Paprika: To taste
Cumin: To taste
Cinnamon: To taste
Nutmeg: To taste
Olive Oil: 300ml
Method
- Mix spices with olive oil and chopped garlic, season with salt and pepper
- Squeeze the lemons and add the juice to the spice mixture
- Coat the chicken evenly with the spice mixture. Place in fridge and leave for at least 1 hour (preferably overnight)
- Cook the chicken in the oven until core temperature reaches 75°C
- Chop chicken into around 6 pieces
- Add chicken to wrap with salad and yoghurt and cucumber dip
- Garnish with freshly chopped coriander
- Serve immediately
Key Points
Marinating the meat the day before will make this dish taste much better
Allergens
Wheat, Milk, Mustard
