Chicken Shawarma Kebab
Ingredients: boneless skin-on chicken thighs, cardamom pods, cumin seeds, coriander seeds, fennel seeds · 120 min cook time · 750kcal · ₩66,800
Ingredients
16pieces boneless skin-on chicken thighs, 10pods cardamom pods, 1teaspoon cumin seeds, 1teaspoon coriander seeds, 1teaspoon fennel seeds, pinch salt and pepper, 1teaspoon all spice, 1teaspoon cinnamon, 1teaspoon cloves, 1teaspoon sweet smoked paprika, 4whole bay leaves, 8cloves garlic, 4tablespoons Greek yogurt, 1splash oil, 1spoon peanut butter, 2whole lemons, 3whole tomatoes, 1whole onions, 1whole red pepper, 1kg flour, 2tablespoons sesame seeds, 1teaspoon baking powder, 1jar chickpeas, 2tablespoons tahini, 4tablespoons olive oil, 0.5teaspoon fenugreek, 0.5teaspoon mustard seeds, 0.5teaspoon turmeric, 2whole mangoes, 2whole limes, 1bunch parsley, 1bunch mint, 1packet bulgar wheat, 1bunch spring onions, 1jar preserved lemons, 2tablespoons red wine vinegar, 1bunch radishes, 1whole beetroot, 1whole red onion
Instructions
1. Toast cardamom pods, cumin seeds, coriander seeds, and fennel seeds in a dry frying pan until they start to smoke.
2. Add salt, pepper, all spice, cinnamon, cloves, and sweet smoked paprika to the spices and toast for another 2 minutes.
3. Grind the toasted spices in a pestle and mortar, then mix with finely sliced garlic, Greek yogurt, oil, and peanut butter to create a marinade.
4. Massage the marinade thoroughly into the chicken thighs and let them marinate in the fridge for a few hours or overnight.
5. Skewer the chicken thighs onto a rotisserie or metal skewer, layering with lemon, tomatoes, onions, and red pepper.
6. Mix flour, sesame seeds, salt, baking powder, and cold water to form a dough, knead until smooth, and rest under a damp cloth.
7. Blend chickpeas, tahini, olive oil, lemon juice, garlic, and salt to make smooth hummus.
8. Make the amber sauce by toasting spices, frying garlic, and blending with peeled mangoes and lime juice.
9. Grill the large chicken shawarma over an open fire or hot coals for about an hour until cooked and charred.
10. Prepare tabbouleh with boiled bulgar wheat, chopped parsley, mint, tomatoes, spring onions, preserved lemons, olive oil, and red wine vinegar.
11. Make three quick pickles with radishes, beetroot, and red onion using salt, vinegar, and seasonings.
12. Roll out individual flatbread dough pieces and cook over direct heat until bubbly and charred.
13. Assemble the flatbread with hummus, tabbouleh, amber sauce, carved charred chicken, and pickles, then wrap up.
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