Express chicken shawarma plate with tahini sauce and sweet potato
Middle Eats · ♥ 5.4K likes · 142.3K views · 9 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 tsp salt
- 2 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp bahadur to seven spice
- 2 tsp onion powder
- 1 tsp chilli flakes
- 1 tsp ground coriander
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp turmeric
- ½ tsp ground nutmeg
- ½ tsp ground cardamom
- ½ tsp ground bay
- 500 g boneless chicken thighs
Combine all the spices and salt in a large bowl and mix. Transfer to an airtight container and label it; it keeps a few months.
Homemade shawarma spice mix
- 4 tbsp yogurt
- 2 tbsp tomato paste
- 1½ tbsp freshly squeezed lemon juice
- ½ tbsp white vinegar
- ½ tbsp olive oil
- 2 tsp shawarma spice mix
- 3 cloves garlic
For the marinade, mix the yogurt, tomato paste, lemon juice, white vinegar, olive oil, shawarma spice and minced garlic until smooth and even-coloured.
Add the marinade to the chicken and mix by hand until the chicken is well coated. Marinate as long as available, or cook right away.
- sweet potato
variation: cut sweet potatoes into cubes, toss with a little shawarma spice and olive oil, lay on a tray and bake at 180C for 30 to 40 minutes.
Poke the sweet potato with a knife to make steam holes, then microwave 2 minutes at a time until a fork pushes right through the centre.
Place a wire rack over an oven tray and spread the chicken pieces out flat and as thin as possible.
Roasting the chicken and the tahini sauce
- 75 g yogurt
- 50 g tahini paste
- 20 g lemon juice
- 50 g water
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp chilli powder
- ¼ tsp cumin
For the tahini sauce, mix the yogurt, tahini paste, lemon juice and water, then add the salt, pepper, chilli powder and cumin and mix.
- salad greens
Fill a plate with salad greens, add the jacket sweet potato and coat both with tahini sauce.
Plating the shawarma