Moroccan Chicken Shawarma
Make Moroccan chicken shawarma at home with the Epicentre spices!
Buttermilk and yogurt work very well as tenderizers. They are the perfect vehicle to infuse your meat with the spices you choose..they are only slightly acidic so you can use a ziploc bag to marinate.
Consider this delicious recipe featuring The Epicentre spices and yogurt as the basis for the marinade.....
Ingredients:
The Epicentre’s Moroccan Chicken Shawarma
1 kg chicken breast cut into strips
1/2 cup plain greek yogurt
3 tablespoons of lemon juice
4 cloves of pressed garlic
1 1/2 teaspoons of The Epicentre Moroccan blend
1 teaspoon of The Epicentre Fire and Brimstone rub
1 teaspoon of The Epicentre Roasted Cumin
1 teaspoon salt
1 teaspoon black pepper
Garlic Sauce Recipe
also known as toum – Which is served with Chicken Shawarma
3 peeled heads of garlic
4-5 cups of vegetable oil (canola/sunflower/peanut etc…)
juice of one lemon
salt to taste
Preparation:
Garlic sauce instructions
Instructions
Put the garlic and salt in the food processor and run for 10-20 seconds. stop and scrape down garlic from the sides of the processor, then run again for another 10-20 seconds. Repeat process 3-4 times until garlic is well crushed. Then as the processor is running add the oil in a slow thin stream, do this gradually 1/2 cup at a time and watch the garlic start to emulsify and turn into a paste then add ½ teaspoon of lemon juice very slowly. Wait on it a few seconds until the lemon juice is well absorbed then repeat the process of slowly adding oil and alternating with lemon juice until you have incorporated all the ingredients. It is important to add liquids slowly to allow for proper emulsification of the sauce and to achieve the desired consistancy!
Chicken Shawarma
in a bowl combine yogurt, lemon juice, garlic and spices.
We used a ziploc bag to combine the marinade with the chicken, but you can also add chicken to the bowl you make the marinade in and cover and place in fridge.
Let the meat absorb all the flavours for a good spell, overnight or for the afternoon.
Then grill over very hot heat on the barbeque or pan fry in batches in a skillet on stove top until the chicken is cooked
Once your meat is cooked, assemble your shawarma on a pita bread with the garlic sauce and toppings and enjoy! Toppings can include hot peppers, bread and butter pickles, tomato slices, cucumber slices, garlic sauce and hot sauce....
