Dies ist eine ofenfreundliche Version eines Hühnchen-Shawarma, die sich hervorragend für Sandwiches, Kebabs oder Wraps eignet.
Category
Lunch
Servings
6
Prep time
1 hour 10 minutes
Cook time
45 minutes
This is a home-oven friendly version of a chicken shawarma which is great sandwiches, kebabs or wraps.
Ingredients
- 400g (14 oz) chicken breast
- 500g (1.1 lbs) chicken thighs, boneless and skinless
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- juice of 1 lemon
Directions
Trim the chicken breasts and thighs so they are roughly the same size, keeping any offcuts. Note: if you are not stacking the chicken and cooking it vertically, it's better to use just chicken thighs instead of mixing with breast meat.
- To make the marinade, add the olive oil, salt, paprika, cumin, coriander, and lemon juice to a bowl and mix well.
- Add the chicken pieces to the marinade and mix to ensure all the chicken is coated.
- If using a vertical skewer, carefully stack the chicken on the skewer, using offcuts between the larger pieces. Leave to marinate in the fridge for 1 hour.
- Preheat your oven to 200°C (400°F), or 210°C (410°F) if your oven doesn’t have a fan.
- Place the chicken in the oven and cook for 35-45 minutes, or until the chicken is cooked through. Alternatively, if you're not using a vertical stand, grill the chicken on a barbecue or under the grill setting of your oven.
- Slice and serve.
