Shawarma by @thenottychef

48 min
Medium

4 servings

🍗

1 kg

Chicken Thighs

🥣

60 ml

Greek Yogurt

🫒

45 ml

Olive Oil

🧄

15 g

Garlic

🌰

6 g

Cumin

🌿

5 g

Coriander

🌶️

7 g

Smoked Paprika

🟡

3 g

Turmeric

🟤

3 g

Ground Cinnamon

🌶️

3 g

Chilli Powder

🍋

30 ml

Lemon

🧂

6 g

Salt

⚫

0.5 g

Black Pepper

Preparation Steps

  1. Step 1/11

    Mince 5 cloves of garlic and juice 1 lemon to obtain about 2 tablespoons of lemon juice.

    garlic
    lemon juice
    🧄garlic press
    🔪chef's knife
    🪵cutting board
    🧪measuring jug

  2. Step 2/11

    Add Greek yogurt, olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, chilli powder, salt, and black pepper to a mixing bowl.

    🥣Greek yogurt
    olive oil
    garlic
    lemon juice
    ground cumin
    ground coriander
    smoked paprika
    ground turmeric
    ground cinnamon
    chilli powder
    salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons
    🧪measuring jug

  3. Step 3/11

    Stir the marinade ingredients until they form a smooth and fragrant paste.

    🥣Greek yogurt
    olive oil
    garlic
    lemon juice
    ground cumin
    ground coriander
    smoked paprika
    ground turmeric
    ground cinnamon
    chilli powder
    salt
    black pepper
    🥣mixing bowl

  4. Step 4/11

    Add the 1 kg chicken thighs to the marinade and massage until every piece is thoroughly coated.

    boneless skinless chicken thighs
    🥣mixing bowl

  5. Step 5/11

    Cover the bowl and refrigerate the chicken for at least 120 minutes, or overnight for stronger flavor.

    boneless skinless chicken thighs
    🥣mixing bowl

  6. Step 6/11

    Preheat the oven to 220°C (425°F).

  7. Step 7/11

    Arrange the marinated chicken flat on a baking tray, leaving small spaces between pieces for browning.

    boneless skinless chicken thighs
    🍪baking tray
    🥢tongs

  8. Step 8/11

    Roast the chicken at 220°C (425°F) for 25 to 30 minutes, until the thickest piece reaches 74°C (165°F).

    boneless skinless chicken thighs
    🍪baking tray

  9. Step 9/11

    Broil the chicken for 3 to 5 minutes until the edges are browned and crisp.

    boneless skinless chicken thighs
    🍪baking tray

  10. Step 10/11

    Rest the cooked chicken on the tray for 5 minutes before slicing.

    boneless skinless chicken thighs
    🍪baking tray

  11. Step 11/11

    Slice the chicken thinly and serve while hot.

    boneless skinless chicken thighs
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Fermented dairy, Oil, Plant-based fat, Vegetables, Aromatics, Spices, Seasonings

Ingredients

Chicken thighs, Greek yogurt, Olive oil, Garlic, Cumin, Coriander, Smoked paprika, Turmeric, Ground cinnamon, Chilli powder, Lemon, Salt, Black pepper

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low-carbohydrate, Ketogenic

Calories

510 kcal

Macro nutrients

Protein: 46g, Total fat: 32g, Saturated fat: 8g, Carbohydrates: 7g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 540mg, Iron: 3.1mg, Calcium: 80mg, Zinc: 4.2mg

Vitamins

Vitamin B6: 0.8mg, Vitamin B12: 0.8µg, Vitamin C: 8mg, Vitamin D: 0.3µg

Preparation

Time Information

Preparation

15 minutes

Cooking

33 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring jug, garlic press, baking tray, chef's knife, cutting board, tongs

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal prep, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@thenottychef

Origin

Cuisine

Middle Eastern, Levantine

Geographic

to inform

Various

Aspect

Texture

Juicy, Tender, Crispy-edged, Succulent

Flavors

Smoky, Spiced, Savory, Tangy, Citrusy, Garlicky, Warm, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Cool within 2 hours,Store in an airtight container at or below 4°C (40°F),Reheat to 74°C (165°F)), freezer : 90 days (Freeze in an airtight freezer-safe container,Thaw in the refrigerator before reheating)