Karima Hazim’s chicken shawarma
SPICE MIX Combine all ingredients in a bowl and mix well.
- CHICKEN SHAWARMA
- juice of ½ lemon
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons natural yoghurt
- 1.5kg chicken thigh fillets
- 1 shawarma stand (see tip)
- 1 onion, halved crossways
- To serve: Lebanese pickled vegetables, tarator sauce, parsley salad, toum, Lebanese sandwich-size bread, lemon wedges
- CHICKEN SHAWARMA SPICE MIX
- 1 teaspoon 7-spice bharat (baharat)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon aleppo pepper
- 1 teaspoon cooking salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon cracked black pepper
- TARATOR SAUCE
- ⅓ cup tahini
- ⅓ cup water
- 2 tablespoons Greek yoghurt
- juice of 1 lemon
- 1 large clove garlic, crushed
- salt, to taste
- To serve: aleppo pepper
- PARSLEY SALAD
- 1 cup coarsely chopped flat-leaf parsley leaves (about 1 bunch)
- 1 red onion, finely sliced
- ½ iceberg lettuce, finely sliced
- 1-2 teaspoons sumac
- TOUM
- 1 cup peeled garlic cloves
- 2½ cups vegetable oil
- ½ cup lemon juice
- 1 teaspoon salt
- SPICE MIX Combine all ingredients in a bowl and mix well. If making ahead, store in an airtight jar until ready to use.
- Combine the lemon juice, vinegar, oil, yoghurt and Spice Mix in a large bowl. Add the chicken and turn to coat. Cover and refrigerate for several hours, or ideally overnight.
- Place one rack in the lowest oven position and remove the remaining racks. Preheat oven to 200°C (fan-forced). Open the chicken thighs out flat and thread onto the shawarma stand, making sure you rotate the chicken thighs so you are using the whole surface area of the base. Finally thread the onion halves on top of the chicken.
- Add ½ cup water to the base of the stand and place on the oven rack. Roast, uncovered, for up to 1 hour or until the chicken is charred and crispy, covering the onion with foil if it is over browning. Cover the chicken with foil and roast for a further 30 minutes or until the chicken is cooked through.
- Carve chicken thinly and let it fall into the juices in the base of the pan. Serve chicken with pickled vegetables, tarator sauce, toum, parsley salad and Lebanese bread.
- Combine tahini, water, yoghurt, lemon juice and garlic in a bowl. Season to taste with salt.
- Sprinkle with a little aleppo pepper, refrigerate until ready to serve.
- Combine all ingredients in a bowl and toss well.
- Remove any green sprouts from the garlic. Freeze the garlic for 1 hour, or until cold.
- Blend the garlic, oil, juice and salt until smooth. Refrigerate until ready to serve.
“This chicken shawarma is a family favourite, packed with flavour, simple to make and always so much fun to build and share around the table.”
If making ahead, store in an airtight jar until ready to use. 2. Combine the lemon juice, vinegar, oil, yoghurt and Spice Mix in a large bowl.
Place one rack in the lowest oven position and remove the remaining racks. Open the chicken thighs out flat and thread onto the shawarma stand, making sure you rotate the chicken thighs so you are using the whole surface area of the base.
Finally thread the onion halves on top of the chicken. 4. Add ½ cup water to the base of the stand and place on the oven rack.
Roast, uncovered, for up to 1 hour or until the chicken is charred and crispy, covering the onion with foil if it is over browning. Cover the chicken with foil and roast for a further 30 minutes or until the chicken is cooked through. 5. Carve chicken thinly and let it fall into the juices in the base of the pan.
Serve chicken with pickled vegetables, tarator sauce, toum, parsley salad and Lebanese bread. Combine tahini, water, yoghurt, lemon juice and garlic in a bowl.
Freeze the garlic for 1 hour, or until cold. 2. Blend the garlic, oil, juice and salt until smooth.
Karima’s chicken shawarma tips “The pan used to cook the shawarma is called a Vertical Gyros Skewer and Tray, and is available to buyout from Bunnings for under $20. It as well fits under the hood of most gas and solid fuel barbecues and smokers. “When entertaining, I will often carve some of the chicken off. Return it to the oven to get some more crispy edges.” What is bharat?
The spice mix for this chicken shawarma recipe calls for 7-spice bharat, as well found spelled ‘baharat’. It refers to the complex spice blend that adds a depth of taste to many Middle Eastern dishes.
It is available in Middle Eastern grocery stores and most principal supermarkets. Shawarma is a Middle Eastern dish of meat marinated in warm spices then cooked on a spit and thinly sliced.
It’s often served in a wrap or with flatbread, pickled vegetables and sauce. Here, Karima serves her chicken shawarma with tarator sauce (a tahini yoghurt sauce), parsley salad, toum (a strong garlic dip), pickled vegetables and Lebanese bread.
