HOW TO PREPARE CHICKEN SHAWARMA

FOR THE SHAWARMA MARINADE:

• 2 lb Chicken Thigh boneless
• 1 Onion large Red 
• 2 Tablespoons Lemon juice
• 4 cloves  garlic – minced
• 1 Tsp Ginger Minced
• 2 Teaspoon Black pepper
• 2 Tsp Paprika
• 1/2 Tsp Nutmeg
• 1 Tsp Turmeric or curry powder
• 1/2 Tsp Thyme
• 1/2 Tsp bouillon cube optional
• 1 Scotch bonnet pepper Minced
• 2 Tablespoons Olive Oil or any cooking oil of your choice
• 1 Tsp Salt or to taste

FOR THE SHAWARMA SAUCE:

• 3 Tablespoons Ketchup
• 3 Tablespoons Mayonnaise
• Cayenne pepper optional- A hint of

FOR THE FILLING:

• 1 Tomato ripe and hard
• 1 Onion  small red & sliced into strips
• 1/4 lb Cucumber  sliced into strips
• 4 to 6 Lettuce leaves
• 4 to 6 Tortilla Wraps large

INSTRUCTIONS

• Marinate the Chicken – Wash and pat dry the chicken.
• Add all the Spices to the Chicken and mix very well.
• Cover with a plastic wrap or a tight lid and leave in the fridge for at least 20 minutes.
• Grill The Shawarma – Lay the Chicken pieces on a parchment lined baking pan, transfer to a 425°F and bake for 25 to 30 minutes.
• Check to make sure it’s cooked through and char it for about 1 to 2 minutes just to make it darker (if you choose)
• Prepare the Shawarma Sauce- Mix the Ketchup, Mayonnaise, and Cayenne pepper together and set aside.
• Serve the Shawarma – Wash and slice all the Vegetables
• Spread a thin layer of the Mayonnaise and Ketchup mixture on the Tortilla wrap
• Layer the vegetables and Shawarma Chicken on the wrap, drizzle a little more sauce on it and roll it up.
• Optional - Place the rolled wrap on a heavy bottom skillet or a grill and brown the wrap enjoy.