Wednesday
Grilled chicken shawarma
Satisfy your shawarma craving with this easy homemade
chicken wrap.
Grilled chicken
shawarma
·
Serves 4
·
Prep Time 40 minutes, plus marinating time
·
Cooking Time 15 minutes
Ingredient
For The
Grilled Chicken
·
500 grams skinless chicken thigh fillets, cubed
·
3 teaspoons curry powder
·
1 tablespoon lemon juice
·
2 teaspoons olive oil
·
1 tablespoon cilantro leaves (wansoy), chopped
·
2 cloves garlic, minced
·
salt and pepper, to season
For The
Yogurt Sauce
·
1 cup plain yogurt
·
1/4 cup tahini or sesame seed paste
·
(available at Santis Delicatessen and Assad Mini Mart)
·
2 cloves garlic, grated or minced
·
1 tablespoon lemon juice or to taste
·
salt and pepper, to taste
·
8 (6-inch) flour tortillas or 4 pita bread rounds
·
4 tomatoes, chopped
·
1 red onion, sliced thinly
·
1 medium cucumber, seeded and sliced into thin strips
·
1 head iceberg lettuce, shredded
Recipe
1. Make
the grilled chicken: Combine all ingredients in a bowl. Cover bowl with plastic
wrap. Marinate chicken in the refrigerator overnight.
2. Make
the yogurt sauce: Mix all ingredients in a bowl. Season to taste with salt and
pepper. Set aside in the refrigerator until ready to use.
3. Preheat
a grill pan or prepare a charcoal grill. Thread the marinated chicken pieces
onto barbecue sticks or metal skewers. Grill over medium heat until
cooked through, about 6 to 8 minutes. Remove chicken pieces from skewers. Set
aside.
4. Place
tortillas on the grill and heat both sides of each tortilla.
5. Lay
a grilled tortilla on a plate. Place a few chicken pieces, tomatoes, onions,
cucumber, and lettuce on the tortilla. Drizzle with yogurt sauce. Fold and
secure with a toothpick or wrap in aluminum foil. Repeat to make a total of 8
tortilla wraps or 4 pita sandwiches. Serve hot.
