CHICKEN SHAWARMA WITH ZA’ATAR LABNEH
I have searched high and low for ways to make chicken moist and delicious. The Labneh or Greek Yogurt is the SECRET! I marinade mine overnight to make the kabobs super delicious and tender but you can do the same in 30 minutes.
· 4 chicken breast, sliced into inch sized chunks
· 1/2 cup natural full fat yoghurt
· 1 lemon, juice and zest
· 3 garlic cloves, finely minced
· 2 tsp tomato puree
· 1 tsp seven spice/all spice
· 1/2 tsp dried oregano
· 1/4 tsp white pepper
· Salt & pepper
· 2 tbsp labneh (or Greek yogurt)
· 1 tsp za’atar
· 1 tsp extra virgin olive oil
· Squeeze of lemon
· salt and pepper
· Bread, to serve
· Feta, crumbled
· Sliced tomatoes
1. Put on ‘Beijinhos’ by Kansas Smitty’s House Band. Chicken this full of flavour and life needs an equally bright and bouncy song. I’m 99% sure it improves the marination process…
1. Place all the marinade ingredients in a bowl and mix well to combine. Pour into a zip lock bag. Simple!
1. Add the chicken to the marinade and mix to make sure it’s all covered in the marinade. If you’re going to be cooking the chicken in the next 30-60 minutes, leave it out on the counter to marinade.
2. If not place in the fridge and remove 30 minutes before you want to cook. Just before you want to cook the chicken, place some wooden skewers in water to stop them burning in oven.
3. Now’s the time to pre-heat your oven to 180C (350F).
4. When you’re ready to cook the chicken, line a baking tray with tin foil. Thread a few pieces of chicken onto each skewer. I fit about 5-6 on mine depending on the size of the chicken chunks. Place the skewers on the lined baking tray.
5. Cook the chicken for 10 minutes in the oven before turning on the grill and cooking for another 10 minutes. When the chicken is under the grill make sure you keep an eye on it and turn it occasionally.
6. Remove from the oven and allow to rest for about 5 minutes.
1. In a bowl mix the za’atar with the oil until it makes a smooth paste. Then add all the other ingredients to the za’atar oil and mix well. Spoon onto EVERYTHING!
1. Totally optional but I recommend slicing a few tomatoes, getting some feta ready to crumble, putting out a few wraps, the za’atar labneh and chopping some fresh parsley. Assemble using whatever fixings you like.
· Natural yogurt is best for the marinade as it keeps the marinade nice and loose to coat the chicken well.
· Greek yogurt can be used instead of the labneh, but I really recommend tracking it down!
· I love to use Middle Eastern bread from my wraps as they just taste insanely delicious.
· Some fresh cucumber and sliced onion would also be a delicious fixing.