BBQ Chicken Shawarma
Make flatbread (optional)
Ingredients · Servings 4 people
- 2 whole chickens
- 5 tablespoons shawarma spices
- 5 tablespoons olive oil
- 4 cups of flour
- 2 cups of water
- 1 pinch of salt
- 200 ml mayonnaise
- 200 ml fresh cream
- 4 cloves of garlic
- 5 tbsp parsley leaves
- 1 tbsp chives
- lemon juice
- 1 tsp sugar
- 2 tsp salt
- 1 Chicken carcass (optional)
- 1 ui
- 75 g tomato puree
- 1 tsp paprika
- 0.5 tsp cumin
- 1 tsp pepper
- 2 sprigs of flat-leaf parsley
- 50 ml water
- BBQ with baking sheet or grill plate
Method · P0DT3H0M
- Cut the fillet from the breastbone of the chicken. Cut the legs and wings off the chicken. Remove the skin.
- Cut the chicken breasts and thighs into thin strips against the grain. Remove any tendons.
- Mix the chicken with shawarma spices and olive oil in a bowl. Cover and refrigerate for at least 1 hour.
- Heat the grill plate and grease it with olive oil. Cook the chicken for approximately 6-8 minutes until done and golden brown with a crispy crust. Move to a cooler side of the grill to rest.
- Place an (optional homemade) flatbread on the grill over the warm chicken to soften it.
- Spread one side of the flatbread with grilling sauce and top with grilled chicken shawarma. Fold the sides inwards and roll up like a wrap.
- Serve the wraps on a large platter with a small bowl of garlic sauce in the center, garnished with parsley and half a lemon. Delicious with a fresh salad.
- Mix flour with water in a bowl to form a dough. Add a pinch of salt and olive oil.
- Knead the dough for about 5 minutes until it is smooth. Let the dough rest for about 30 minutes, covered with a cloth.
- Divide the dough into golf ball-sized balls. Roll out thinly to about a few millimeters.
- Fry on a hot griddle with a little oil for about 1 minute per side until lightly browned and cooked through. Set them aside under a cloth.
- Peel and finely chop the garlic or grate it into a puree. Finely chop the parsley and chives.
- In a bowl, mix the mayonnaise with crème fraîche, garlic, parsley, chives, the juice of a lemon, sugar, and salt.
- Stir well and place covered in the refrigerator for at least 2 hours to allow the flavors to infuse.
- Cut the chicken carcass into pieces. Place in a pan without oil and heat slowly. As soon as a brown layer forms in the pan, remove the carcass from the pan.
- Chop the onion and finely chop the garlic. Add them and sauté for about 3 minutes.
- Add the tomato paste and fry for about 2 minutes.
- Add paprika powder, cumin, salt, and pepper. Deglaze with a splash of water and add the finely chopped parsley.
- Simmer for about 1 minute until a thick sauce forms.
Make garlic sauce (optional)
Make chicken sauce (optional)
Add paprika, cumin, salt, and pepper. Deglaze with a splash of water and add the finely chopped parsley.
