Ingredients
For the marinade:
- 1 large garlic clove, minced
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1/2 teaspoon paprika (sweet)
- 1/4 teaspoon cinnamon (Ceylon)
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon sumac (optional)
- 1/2 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- Freshly squeezed juice from 1 lemon
- 4 tablespoons olive oil
For the chicken:
- 4 skinless boneless chicken breasts (800 g)
For the vegetable kebabs:
- 2 small bell peppers, cut into 2,5 cm chunks
- 1 small red onion, quartered
- Handful of cherry tomatoes
- Olive oil, to coat
For the yoghurt sauce:
- 250 g greek yogurt
- 1 small garlic clove, minced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 mini cucumber, seeded and finely chopped or grated
- 2 tablespoons chopped fresh mint
To serve:
- Flatbreads (Lebanese or pita bread or tortillas)
- Tabouleh or salad of choice, (such as lettuce and tomato)
- Hummus (store-bought or homemade)
Instructions
- In a large bowl, whisk together the garlic, ginger and spices (cumin, coriander, paprika, cinnamon, turmeric, cayenne, sumac, salt and pepper). Add the lemon juice and olive oil and whisk to combine completely.
- Transfer the chicken to the bowl with the marinade and stir with a spoon to evenly coat the chicken with the marinade. Cover the bowl and place in the fridge to marinade for at least 1 hour or up to 24 hours.
- Meanwhile, make the yoghurt sauce. In a small bowl, whisk together all sauce ingredients (yoghurt, garlic, lemon juice, cucumber and mint). Refrigerate until ready to use.
- When ready to cook, prepare the kebabs. In a medium bowl, toss the vegetables (peppers, onion and tomato) in a little olive oil, then thread them onto skewers. (Note: If using wooden skewers and a, soak in water for at least 30 minutes).
- Heat a grill (alternatively use a cast-iron grill pan on the stove top) over medium-high heat (for the LeMax Grill level 9). Grill the chicken breast for 3-6 minutes on each side, basting with any extra marinade, until golden-brown and fully cooked (time will vary depending on thickness of the pieces; for 2,5 cm thickness, plan about 5-6 minutes per side). Remove the chicken from the grill and let rest for 5 minutes.
- Meanwhile, grill the vegetables kebabs for approximately 8-10 minutes (for the Lemax level 8), rotating a few times until nicely browned and slightly charred on each side. Remove the kebabs from the grill. Warm the pitas or tortilla on the grill for approximately 30 seconds per side, until toast marks begin to develop.
- Once the chicken has rested, slice it thinly, across the grain and pile it onto platter alongside the vegetables kebabs and flatbread. Serve with yoghurt sauce, hummus and salad (such as tabbouleh).
- To make a wrap, spread some hummus and yoghurt sauce on the flatbread, top with some of the grilled chicken shawarma, and lettuce and tomato (or tabouleh). Roll up and enjoy!
Notes
- If using larger chicken breasts, then lightly pound to even thickness.