Error saving – please try again later!
MainBBQ
Serves 4
The shawarma marinade also works very well with a leg of lamb. Instead of making zhoug you can use a commercial savoury chilli sauce such as sriracha.
Ingredients
CHICKEN, MARINADE AND BREAD | |
2½ tbsp | lemon juice |
3 | small garlic cloves, crushed |
20g | fresh ginger, finely grated |
¼ tsp | ground turmeric |
¾ tsp | sweet paprika |
1½ tsp | ground cumin |
¾ tbsp | sumac |
¼ tsp | ground cardamom |
¾ tsp | ras el hanout |
8 | chicken thighs, boneless, skin on (800g net weight) |
90ml | olive oil |
25g | chopped coriander, stems and leaves |
4 | large flatbreads such as pita or naan |
salt and black pepper | |
RED ONION AND CUCUMBER SALSA | |
1 | red onion, thinly sliced (100g net) |
½ | large cucumber, thinly sliced (180g) |
20g | chopped dill, plus extra to garnish |
4 tsp | sumac |
4 tsp | white wine vinegar |
2 tsp | olive oil |
TAHINI SAUCE | |
2½ tbsp | lemon juice |
100g | tahini |
15g | parsley, roughly chopped, plus extra to garnish |
1 | small garlic clove, crushed |
ZHOUG | |
35g | coriander, roughly chopped |
20g | parsley, roughly chopped |
3 | green chillies, des-seeded and roughly chopped |
½ tsp | ground cumin |
¼ tsp | ground cardamom |
1 | pinch of caster sugar |
2 | garlic cloves, crushed |
3 | tbsp olive oil |
Method
First make the marinade. Combine the lemon juice, garlic and ginger in a large bowl. Dry-fry the spices on medium heat until their aroma is released and then add these to the bowl, along with 1 teaspoon of salt and ¾ teaspoon of black pepper. Pat dry the chicken pieces and place them in the marinade along with 5 tablespoons of the olive oil and the fresh coriander. Massage the mixture into the chicken well, cover the bowl and leave in the fridge to marinade for 2 to 3 hours, or overnight.
Place all the ingredients for the salsa in a small bowl, along with ¼ teaspoon of salt. Mix well and set aside.
Put all the ingredients for thetahinisauce in a food processor adding a 90ml of water and a pinch of salt and blitz until completely smooth with the consistency of honey. Add a little more water if it is too thick to pour.
Place all the ingredients for the zhoug in a small food processor bowl and add 2 tablespoons of water and a ¼ teaspoon of salt. Blitz in a few pulses to get a coarse paste; make sure not to over mix.
Preheat the oven to 180C.
Place a large ridged griddle pan on high heat. Once red hot, cook the chicken pieces for 3 minutes on each side until nice and brown. Transfer to an oven tray to cook the meat through in the oven; about 6 minutes. Allow to rest for a few minutes before cutting the chicken into 1 centimetre thick slices. Any remaining juices from the pan can be drizzled over the meat.
Wipe off most of the residues from the griddle pan and add the remaining tablespoon olive oil. Drizzle the flatbreads with a little water, just to moisten on the outside, and place in the pan for about a minute on each side, to warm up. Lay out each pita sheet and spoon over some tahini sauce. Place some chicken pieces on top of this, followed by the salsa and 1 tablespoon per serving of the zhoug. Finish with a sprinkle of parsley and dill, roll the pita together and serve at once.
Quick buy
Added to your cart
Shawarma Marinade£4.00
Checkout
![Chicken shawarma sandwichen | Ottolenghi Recipes (5) Chicken shawarma sandwichen | Ottolenghi Recipes (5)](https://i0.wp.com/ottolenghi.co.uk/cdn/shop/files/chicken_shawarma_sandwiches_cbbe5605-0f40-4264-8c50-2de6a404c6bd.jpg?crop=center&height=120&v=1717325830&width=120)
Chicken shawarma sandwiches
Chicken shawarma sandwiches
All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!
Share
PinterestWhatsAppFacebookXEmail
Progress
Related products
- NewPre-order Are you over 18?YesSumacRegular price£4.80Sale price£4.80Regular priceUnit price/per
- NewPre-order Are you over 18?YesGround CardamomRegular price£4.50Sale price£4.50Regular priceUnit price/per
- NewPre-order Are you over 18?YesRas El HanoutRegular price£4.10Sale price£4.10Regular priceUnit price/per
- NewPre-order Are you over 18?YesTahiniRegular price£6.80Sale price£6.80Regular priceUnit price/per
- NewPre-order Are you over 18?YesShawarma MarinadeRegular price£4.00Sale price£4.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesJerusalemRegular price£35.00Sale price£35.00Regular priceUnit price/per
- NewPre-order Are you over 18?YesBlack CardamomRegular price£3.90Sale price£3.90Regular priceUnit price/per
- NewPre-order Are you over 18?YesRas el Hanout Spice RubRegular price£6.10Sale price£6.10Regular priceUnit price/per
- NewPre-order Are you over 18?YesWhole Sesame Seed Tahini, Al ArzRegular price£6.80Sale price£6.80Regular priceUnit price/per
Be the first to add a cooking note
You may also like
On social
Follow @Ottolenghi on Instagram and tag your images with #Ottolenghicookoftheweek