Shawerma Chicken

Number of Portions
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- 1.4 kg Chicken (boneless) dark (1/3) and white meat (2/3)
- Garlic paste:
- 25 grams Garlic Puree
- 125 ml corn oil
- 30 ml lemon juice
- 25 ml iced water
- Marinade:
- 40 ml lemon juice
- 40 ml white wine vinegar
- 10 grams Ground Cinnamon
- 5 grams Ground Nutmeg
- 15 grams Chopped Chilli in Oil
- White pepper - To taste
- 50 ml olive oil
- 5 grams Whole Cardamom


To make the garlic paste: Blend the garlic with iced water. Slowly add the corn oil until it resembles mayonnaise.
Add the lemon juice and season.

Once garlic paste is prepared: Mix all other ingredients (apart from chicken) and blend with the garlic paste. Marinade the chicken for 24 hours.

Take the chicken out of the marinade and place the white meat on the dark meat and cook on a hot panini grill for 15 to 20 minutes.

Products used in this recipe: