Shawarma

This Shawarma recipe is full of flavour and when cooking fills the air with the best aroma. Shawarma is a Middle Eastern household staple, sided with a garlic dip you can't go wrong. You can cook the chicken without the skewers if you desire. Best served with Garlic dip (Toum).

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Makes 2 Shawarma Towers

Ingredients

• 5 pounds of chicken breast cut in half

• 1/2 cup vegetable oil

• 1 lemon Squeezed

• 1 cube Chicken Maggi

• 4 tablespoons of Yogurt 2% (or any % of your choice)

• 2 tablespoons Vinegar (extra to clean chicken)

• 2 tablespoons Tomatoe paste

• 1 tablespoon Soy Sauce

• 1 tablespoon Paprika

• 1/2 tablespoon Salt (extra to clean chicken)

• 1 tsp ground Ginger

• 1 tsp ground Coriander

• 1 tsp all Spice

• 1/2 tsp Cumin

• 1/2 tsp Cinnamon

• 1/4 tsp Blackpepper

• 1/4 tsp ground Cardamom

• 4 garlic Cloves Minced

• 1 large Onion or Red Onion

• 4 skewers or Dowels ( more to use for support)

• 1 Spray Bottle

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Directions

1. Cut chicken breast in half, clean all the extra fat off and place in bowl.

Once all chicken is cut, put salt and vinegar over chicken and wash with cold water. Drain and set the chicken aside while you clean up.

2. In the bowel add the yogurt, vegetable oil, tomateo paste, lemon juice, vinegar, blackpepper, maggi, soy sauce, ground ginger, paprika, cardamom , coriander , all spice, cumin, cinnamon, garlic, salt. Mix everything together, cover bowel then let marinate in the fridge for a minimum of 3 hours or preferably overnight.

3. Once you are ready to cook, preheat oven to 400°F, put parchment paper on a baking sheet set aside.

4. Cut the onion in half, place one on the top of the baking sheet, circle part facing up. Put the skewers in the onion to form an anchor to hold up the chicken. Start placing chicken on skewers, alternating the chicken from one skewer to another until finished. Once all chicken is done put the other half of the onion on the top of the skewer. (Use the extra skewers to secure the chicken to the baking sheet so it doesn’t fall ! )

5. Put in oven and bake for 45 minutes then turn the oven done to 375°F.

6. With the spray bottle, spray the chicken every 20 minutes to keep moist. Bake for about another 75 minutes more or until the thermometer reads 165°F.

Alternatively place the chicken on parchment paper on a baking sheet, bake each side for 10 mins or until done, at 425°F

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