Shawarma Chicken Wings Recipe
beetroot pickled turnips, herb salad preserved lemon tzatziki ranch
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Ingredients
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Chicken Wings
Beetroot Pickled Turnips
Herb Salad
Preserved Lemon Tzatziki Ranch
Method
Chicken Wings Preparation
- 1
Marinate the Wings
In a large bowl, combine the olive oil, garlic powder, cumin, paprika, coriander, salt, black pepper, and lemon juice. Add the chicken wings and mix until they are evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- 2
Prepare to Bake or Fry
Preheat your oven to 400°F (200°C) if baking. If frying, prepare a deep fryer or large pot with oil heated to 350°F (175°C).
- 3
Cook the Wings
If baking, place the marinated wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, turning halfway through, until crispy and cooked through. If frying, fry the wings in batches for 8-10 minutes or until golden brown and cooked through.
Pickled Turnips Preparation
- 4
- 5
Pickle the Turnips
Place the sliced turnips and beetroot in a jar. Pour the hot pickling solution over the vegetables, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Herb Salad Preparation
- 6
Combine the Salad Ingredients
In a large bowl, combine the chopped parsley, mint leaves, diced cucumber, and diced tomato.
- 7
Dress the Salad
Drizzle the olive oil and lemon juice over the salad. Season with salt and black pepper to taste, then toss to combine.