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Chicken Shawarma Kebabs

Chicken Shawarma Kebabs is a modern Fusion recipe for a simpler way of producing chicken shawarma at home, giving you all the flavour but less of the stress. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chicken Shawarma Kebabs.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Chicken RecipesFowl RecipesVegetable RecipesMilk RecipesFusion RecipesFusion Recipes

If you love the flavour of shawarma but can't be bothered to make the real stacks of chicken meat for slow roasting and shredding, then this recipe is for you... a quick version of the dish with spiced onion cooked on skewers and served with pita breads. These are flavoured with baharat spice blend (Lebanese 7-spice) a recipe for which I have already posted on this site.

Ingredients:

2 red onions, cut into wedges
2 bell peppers, coarsely chopped
Olive oil for drizzling
3 chicken breasts, cut into 3cm (1 in) chunks
1 tbsp sabaa baharat spice mix
1 small garlic clove
8 tbsp plain yoghurt
Juice ½ lemon, the other half cut into wedges to serve
4 pittas or flatbreads
2 tbsp pomegranate molasses
Small handful fresh coriander
2 chillies, finely chopped

Method:

Heat your grill (broiler) to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat. Mix the bharat with 6 tbsp oil to form a paste.

In a large bowl, toss the chicken chunks and Shawarma Paste with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will run clear when pierced with a skewer) and the vegetables have lightly charred.

Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.

Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, scatter over the chopped chillies (if using), add the fresh coriander and serve with the lemon wedges.