Flava Packs’ CHicken Shawarma Recipe
Serves: 6
Prep Time: 20mins (+marinating)
Difficulty: Easy
Cooking Time: 1hr 20 mins
IngrEdients
12 Boneless Chicken Thighs (Skinless)
A squirt Tomato Puree
A bunch of flat parsley (finely chopped)
Lettuce (shredded)
Sumac
Olive Oil
Your Choice of Flava Packs' Jerk Seasoning.
Unsalted Butter
Salt
Flava Tips:
Debone and skin Chicken thighs for our Flava Tips.
Method
Season thighs with Flava Packs, tomato paste and sumac. Leave to marinate.
Preheat an oven to 160c
Lay the thighs on a roasting tray, coat with oil and season with salt. Roast in the oven for 1hr, turn and bast halfway.
Remove from the oven and rough cut in to pieces.
Heat up a pan on high heat, add the oil from the chicken and butter.
Add the chicken and fry until it begins to crisp and you have those tasty little crispy kebab style pieces to add some flava and texture to the dish.
Remove, season with salt and top with fresh parsley.
Serve on flat bread with, lettuce, garlic tzatziki and hot sauce.
Flava Tips:
Place bones in saucepan. Fry in a little oil for a few minutes, season with a bit of salt and cover with water. Leave to boil for 1hr, skimming when necessary. Remove, strain and store for another time. Use to make Hot Sauce.
Remove Skins using a wooden spoon. Place the skins of the chicken on a tray lined with baking paper, coat with Flava Packs, sumac and season with salt. Lay baking paper on top, cover with another tray and something inside to help weight it down. Roast for 25mins at 180c or until golden brown.
Garlic (minced)
Greek Yogurt
Cucumber (finely diced)
Extra Virgin Olive Oil
Lemon (juice of)
Dried Oregano
Tzatziki Recipe
In a medium bowl, combine the Greek yogurt, cucumber, oregano, lemon juice, garlic and drizzle of oil; season with salt and pepper to taste. Set aside in the fridge.