Chicken shawarma with garlic sauce
Serving size: Serves 6
Cuisine type: MediterraneanCooking time: Less than 60 minutes
Special options: Diabetic,
Egg free,
Gluten free,
Heart friendly,
Kid friendly,
Lactose free,
Low Carb,
Low cholesterol,
Low fat,
Low GICourse: Lunch,
MainFavourite flavours: Chicken,
Easy recipes
INGREDIENTS
¼ cup lemon juice
2 tablespoons olive oil
2 teaspoons ground allspice
1 tablespoon ground coriander
good pinch of salt
¼ cup chopped coriander
1 kg chicken thigh fillets, trimmed of fat
6 white Lebanese bread, warmed
1 red onion, thinly sliced
2 teaspoons sumac
baby cos lettuce leaves, sliced tomatoes, cornichons, sliced kalamata olives, coriander sprigs, to serve
hot chips, optional
Garlic Sauce
8 cloves garlic
2 teaspoons salt
1/4 cup lemon juice
1/2 cup sunflower oil
3/4 cup olive oil
METHOD
Combine lemon juice, oil, spices, salt and coriander in a large bowl, add chicken and toss to coat. Cook chicken on a barbecue grill or in a grill pan over a medium-high heat for 10 minutes on both sides or until cooked through. Shread with a sharp knife.
Meanwhile to make garlic sauce, blend garlic, salt and lemon juice until smooth. Gradually add oils in a thin steady stream while motor is still running, until sauce has thickened.
Toss onion in a small bowl with sumac to coat.
To assemble, place warm bread onto a sheet of aluminium foil, spread with garlic sauce. Arrange lettuce, tomato, onion mix, pickles, olives and coriander and a small handful of chips if using; top with chicken. Roll up with foil to enclose, cut in half to serve.
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