Chicken Shawarma Tray Recipe
Marinated chicken, broiled on the vertical rotisserie
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Ingredients
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Marinade
To Serve
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, salt, black pepper, olive oil, lemon juice, and plain yogurt. Mix until well combined.
- 2
Marinate Chicken
Add the boneless skinless chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for best flavor.
Cooking Chicken
- 3
Preheat the Broiler
Preheat your broiler to high. If using a vertical rotisserie, ensure it is set up according to the manufacturer's instructions.
- 4
Cook the Chicken
Remove the marinated chicken from the refrigerator. If using a broiler, place the chicken on a broiler pan or a baking sheet lined with aluminum foil. Broil the chicken for about 5-7 minutes per side, or until cooked through and nicely charred. If using a vertical rotisserie, secure the chicken and cook according to the device's instructions, usually about 25-30 minutes.
Serving
- 5
Prepare the Tray
Once the chicken is cooked, let it rest for a few minutes before slicing it thinly with a sharp knife.
- 6
Assemble the Dish
On a large serving platter, spread the pita bread or flatbreads. Top with sliced chicken, fresh vegetables, and dollops of hummus and tahini sauce. Garnish with chopped parsley.
- 7
Serve
Serve warm, allowing guests to assemble their own wraps with the chicken and toppings.