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Friday, April 24, 2020

THE BEST CHICKEN SHAWARMA WITH EASY FLATBREAD

Juicy chicken shawarma marinated in spiced yogurt then grilled may be a delicious dinner served wrapped in easy flatbread with crunchy vegetables







Shawarma is one among our favourite things to eat. once we were still dating, my husband and that i would often attend the local schwarma-place where he lived to enjoys giant wraps full of the juiciest grilled meat, pickles, aioli and crunchy vegetables. to the present day, i do know the thanks to treat him his to urge him a very good shawarma. i made a decision to form my very own a short time ago and that i need to say, this chicken shawarma ticks ALL the boxes.



Ingredients


For the chicken shawarma


  • 1 cup plain yogurt
  • 4 garlic cloves crushed
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 kg boneless, skin-on chicken thighs

For the easy flatbread


  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp garlic powder (optional)
  • ½ cup plain/Greek yogurt
  • ½ cup vegetable oil
  • ¾-1 cup milk

For the garlic yogurt sauce


  • 1 cup plain/Greek yogurt
  • 2 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2-3 garlic cloves crushed
  • 1-2 tbsp lemon juice
  • salt and pepper to taste

For serving


  • Pickles of your choice
  • fresh vegetables of your choice (tomatoes, cucumber, avocado work well)

Instructions


  1. Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour. 
  2. In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. 
  3. Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken. 
  4. Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized. 
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THE BEST CHICKEN SHAWARMA WITH EASY FLATBREAD
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