| Time | Servings | Difficulty |
|---|---|---|
| 00:35 | 2 | Average |
Introduction
To share
Chicken chawarma is a typical recipe of Lebanese cuisine. It is delicately spicy and very fragrant. I suggest here my adaptation of this dish.
The extra thing:
- Serve it with a plate of raw vegetables.
- Substitute minced beef for the chicken.
- Roll it in pitas or baguette with hummus and raw vegetables.
Ingredients
| 1 lemon for the juice | |
| 2 chicken thighs | |
| 1 yogurt | |
| 2 tbsp olive oil | |
| 1 shallot | |
| 1 tbsp white pepper | |
| 1 tsp ground cumin | |
| 1 tsp clove | |
| 0.5 tsp cinnamon | |
| 1 clove of garlic | |
| 1 tbsp sesame, not toasted | |
| 1 tsp coriander powder |
Instructions
|
1
|
Bone the chicken thighs and put them in an airtight container.
Combine the spices, lemon juice, yogurt and 1 tablespoon of olive oil with the chicken. |
|
2
|
Peel the shallot and cut it in 4, add it to the preparation, mix and close the box.
Marinate at least 3 hours in the refrigerator, 1 night if possible. |
|
3
|
In a wok or sauté pan and over high heat, heat 1 tablespoon of olive oil.
Remove the chicken and cook it without the marinade so that it grills. If, despite everything, there is liquid during cooking, remove it as you go. |
|
4
|
Mix regularly for 15 minutes over high heat.
To serve. |
Related posts:
