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
Lemon 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

Download Recipe Card