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Full bonless Chicken shawerma

Janine Al Annan
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Course Main Course
Cuisine lebanese, Mediterranean, Middle Eastern
Servings 4

Ingredients
  

Dry Ingredients

  • 1 Bonless chicken
  • 2 Bay Leaves
  • 2 Cloves
  • 1 Tsp Salt
  • 1 Tsp Paprika
  • 1 Tsp Dry Coriander
  • 1 Tsp Cumin powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Chilli Powder
  • 1/2 Tsp Cinamon
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Black pepper
  • 1/2 Tsp Turmeric
  • 1/2 Tsp 7 spice or Allspice
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cardamon Powder

Wet Ingredients

  • 1 Cup Full Fat Yogurt
  • 1/4 Cup Olive Oil
  • 1/4 Cup White Wine Vinegar
  • 1/2 Lemon juice & Skin
  • 1/2 Orange Juice & zest
  • 1/2 Tomato Paste
  • 1/2 Grated Onion
  • 6 Minced garlic

Salad

  • 1 Chopped White Onion
  • Handfull Chopped Parsley
  • 1 Tbsp Sumac
  • 1 Tbsp Dry Mint
  • 1 Tsp Sea Salt
  • 1/2 Tsp Black Pepper

Instructions
 

  • Start by deboning your chicken and set aside.
  • In a spicemixer add the bay leaves, salt and cloves and blend until fine then place in a small bowl .
  • Combine the rest of the spices you see in the ingredient section and place to the side.
  • In a large bowl add all the wet ingredients then followed by the spices mix and add the full chicken making sure all the shawerma mix has fully coated the chicken.
  • Cover the bowl and place the shicken shawerma to marinarte in the fridge for 6 hrs.
  • Take the chicken shawerma out of the fridge 20 minutes before grilling.
  • Preheat the oven to maximum temperature and set it on grill.
  • Place chicken in the oven on the top rack and grill for 20 to 25min skin side up or until internal temperature reaches 75C.
  • Serve with the salad and enjoy.

Salad

  • Combine all the ingredients together.