Shawarma Chicken Kabobs Food

CHICKEN SHAWARMA

Steps:

• Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
• Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
• Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
• Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.

CHICKEN SHAWARMA

Steps:

• To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
• Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
• Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

SHAWARMA CHICKEN KABOBS

Steps:

• MARINADE:.
• In a large bowl, combine all the marinade ingredients except the thighs; give a good whisk. Working in batches, add chicken pieces and stir until well coated.
• Cover and transfer to the fridge for 24 hours.
• YOGURT SAUCE:.
• The next day, make the yogurt sauce by combining all the ingredients; stir well. Cover and chill until needed.
• Preheat the barbecue to 500 - 550ºF.
• SHAWARMA:.
• Assemble the kebabs by sliding on a piece of onion followed by a piece of red pepper. Slide on some chicken pieces, about 7 to 8; repeat with onion, pepper and meat. Finish the kebab with a red pepper piece and onion piece.
• Evenly space the chicken out so it cooks properly and transfer the kebabs to a baking sheet while assembling the others.
• Place the kebabs on the grate of the preheated barbecue, close the lid and grill them for about 5 to 6 minutes per side at 500 to 550ºF - if they're charred a little bit, that's fine.
• To make pitas, place some chopped lettuce right across the middle of the flatbread then a row of cubed tomatoes and another of English cucumber. Place the chicken on the pita and generously spoon on some yogurt sauce.