Shawarma is a popular street food that has a long and diverse history. The origins of shawarma can be traced back to the Eastern Mediterranean (The Levant, modern-day Lebanon, Palestine, Syria), with various countries and cultures contributing to its development. The dish has evolved over centuries, influenced by different culinary traditions and migration patterns.
Method
Jerusalem Salad
- Dressing – in a large bowl, add the olive oil, lemon juice, a big pinch of salt and fresh cracked black pepper, mix well.
- Make salad – in the same bowl, add all the salad ingredients and mix well, taste and adjust the seasoning accordingly.
Pickled Red Onion - Place the sliced onions into a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain well and then add the cumin and lime juice to the bowl along with a good pinch of salt.
- Mix well and leave to pickle for 20-30 minutes. Stir well every 10 minutes to keep the onions coated in the lime juice.
- They will gradually turn a beautiful bright pink. Transfer to a small bowl to take to the table.
Mint Yogurt Sauce (with Garlic and Lemon) - In a small bowl, combine the yogurt, chopped fresh mint leaves, dried mint, minced garlic, lemon juice, salt, and pepper.
- Let the sauce rest in the fridge for 15 minutes, taste and adjust the seasoning accordingly.
Method For Shawarma Chicken - Place quartered chicken thighs into a mixing bowl.
- Add the Middleton’s shawarma marinade and oil.
- Mix all together until all the chicken is coated.
- Cling film and leave in the fridge for 15 minutes for the chicken to marinate or overnight.
- After 15 minutes place chicken on a lined oven tray and cook at 200°C for 20 minutes or until chicken has a core temp of 75°C or above.
- Once chicken has cooked, rest the chicken for a few minutes then chop into thin slices and transfer to a bowl. Don’t throw away the pan juices, you can drizzle them over the chicken.
To Build
- Start by loading each Lebanese Pita with the mint yogurt sauce, the Romaine lettuce, then the Jerusalem Salad, the chopped Shawarma chicken slices and garnish with the pickled red onions, pomegranate seeds and a pinch of sumac.
- Carefully wrap the pita in some parchment paper for that authentic look.
Chefs Tip:
Try using the Shawarma marinade in other meat such as minced beef or lamb.
Use the pan juices, drizzle over the chicken and a squirt of fresh lemon juice to maximize the flavors.
This recipe can also be made Vegetarian by substituting the chicken with Plant Based Meat alternatives, you can still use our amazing Premium Plus Marinades to work it’s magic with it’s authentic flavour.
