- 2.5kg boneless chicken thighs
- MARINADE
- 50g Essential Cuisine Chicken Glace
- 15g garlic puree
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 4 tsp smoked paprika
- 4 tsp salt
- 60g lemon juice
- 90g olive oil
- RED CABBAGE SAUKERKRAUT
- 1kg red cabbage, finely shredded
- 150g red wine vinegar
- 100g sugar
- 50g water
- 12g Essential Cuisine Aromatic Base
- MARINATED TOMATOES
- 5 plum tomatoes, cut into 8
- 50g olive oil
- Salt & pepper to taste
- AROMATIC YOGURT
- 500g Greek yoghurt
- 2 tsp ground cumin
- 20g Essential Cuisine Aromatic Base
- GARNISH
- 10 large flat breads
- Lettuce
- Coriander
Chicken Shawarma
Chicken Shawarma
For a vegetarian alternative, why not try using spiced roasted vegetables as a tasty alternative
Ingredients
Method
1. Place the chicken in a large bowl and add all the marinade ingredients to it
2. Mix and place in the fridge to marinade overnight
3. Place the tomatoes in a bowl with the olive oil, salt and pepper. Leave overnight to marinade
4. In a saucepan add the red wine vinegar, sugar, water and Essential Cuisine Aromatic Base, bring to the boil and then pour over the red cabbage. Leave to cool before using
5. Preheat a BBQ while you skewer the chicken
6. Cook the chicken for around 20 minutes, turning every 5 minutes
7. Mix together the yoghurt, cumin and Essential Cuisine Aromatic Base
8. When the chicken is cooked slice the chicken from the skewers
9. Serve on large flatbreads with your choice of garnish, we recommend lettuce and coriander
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