Chicken Shawarma Recipe

Beef or Chicken Shawarma

Spice mix is
3 parts cumin powder
3 parts dried coriander
3 parts garlic powder
1 part paprika
1 part black pepper
1 part ground cloves
1 part of white pepper
1 part of cinnamon powder
1 part of ginger powder
1 part of allspice
2 parts turmeric

Marinade
6 Tbsp of the above spices mixed
3 Tbsp Greek Yogurt
2 Tbsp olive o il

Garlic sauce
1/2 Cup Greek yogurt
2 Tbsp olive oil and
Juice of 1 Lemon and some zest to brighten it up
2 Cloves of garlic
salt to taste

2 Pounds chicken thighs deboned.

The marinade is made by mixing the spice mix and then adding it to the Greek Yogurt and Olive oil. The chicken things are opened up and flattened to an even thickness and then added to the marinade, mixing every time you remember it until the next day. I also make the garlic sauce at the same time and let the flavors meld.
I prefer to marinate it overnight.

The following day place the meat on skewers if using the bamboo skewers make sure you soak them really good for the whole day so they don’t catch fire. It’s easier to turn the chicken or beef if its on two skewers so it doesn’t rotate when you try to flip it over. I prefer cooking on an open fire but this can also be done in an oven. To cook in an oven preheat it to 450F. Place the meat on skewers and do not put them on a cookie sheet use a pan that the skewers can span the edges of. If the meat is touching the bottom of the pan, it won’t cook evenly. Make sure the chicken is fully cooked. I like this with Turmeric Rice. Link below.
https://rumble.com/vveir2-turmeric-rice-recipe.html