Shawarma Ayam

Name: Shawarma Ayam
Cuisine: middle-eastern
Ingredients: 1 kg boneless chicken thighs, trimmed; 3 tbsp olive oil; 4 garlic cloves, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cardamom; 1 tsp ground cinnamon; 1 tsp ground allspice; 1 tsp smoked paprika; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 2 tbsp lemon juice; 1 tbsp white vinegar; 1 tsp salt; 1/2 tsp black pepper

MBG-eligible

Chicken Shawarma

Shawarma Ayam — Photo: Bahnfrend, CC BY-SA 4.0 · wikimedia-commons

Ingredients

1 kg boneless chicken thighs, trimmed
3 tbsp olive oil
4 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp smoked paprika
1/2 tsp ground cloves
1/4 tsp ground nutmeg
2 tbsp lemon juice
1 tbsp white vinegar
1 tsp salt
1/2 tsp black pepper

Instructions

1Combine all spices, garlic, olive oil, lemon juice, vinegar, salt, and pepper in a bowl to form a marinade.
2Cut chicken thighs into 2-cm strips, add to marinade, toss thoroughly, cover and refrigerate 4 hours or overnight.
3Preheat a heavy skillet or grill pan over high heat until smoking; work in batches to avoid steaming.
4Sear chicken strips 3–4 minutes per side until charred edges form and internal temperature reaches 75 °C.
5Transfer cooked chicken to a cutting board, rest 5 minutes, then slice thinly against the grain.
6Warm flatbreads on the same pan 30 seconds per side; spread with garlic sauce or tahini if desired.
7Fill each bread with sliced chicken, pickled cucumbers, tomatoes, and shredded lettuce; roll tightly.
8Serve immediately with extra lemon wedges and chili sauce on the side.

Source: llm-generated