We've teamed up with home cook and fellow Northerner @EatCookFoodie from Instagram to bring you a fantastic Shawarma Chicken recipe, created on the BBQ - ready for Spring/Summer outdoor cooking.
SERVES: 4
PREP TIME: 5 minutes
BBQ COOKING TIME: 12-15 minutes
Chicken Shawarma Flatbreads on the BBQ Recipe with @EatCookFoodie
You will need...
Ingredients
6 boneless, skinless chicken thighs
6 tablespoons natural yogurt
1 lemon, juiced
4 tablespoons Great Northern Spice Shawarma Rub & Seasoning
4 flatbreads
Fresh coriander (optional)
For the mint sauce
1 cup of yoghurt
1 tablespoon lemon juice
1 teaspoon minced garlic
2 teaspoons of dried mint
2 tablespoons of fresh mint, finely chopped
Salt & pepper (pinch)
How to cook
In a large bowl, add the chicken, and mix in the yogurt, lemon juice, olive oil and 4 tablespoons of our Shawarma Seasoning. Coat the chicken thighs and marinate for at least 2 hours (overnight for best results).
Fire Up the BBQ – Set up your Weber MasterTouch with Globaltic Lumpwood Charcoal for direct grilling. Heat to medium-high.
Grill the Chicken – Cook the chicken over direct heat for 10-12 minutes turning frequently until nicely charred and cooked through (internal temp 75°C). Let it rest for a few minutes, then slice in to pieces.
With a few minutes to go, warm up the flatbreads – toast them lightly on the grill for 30 seconds per side.
Load up each flatbread with sliced shawarma chicken and a drizzle of mint sauce. Garnish with fresh corriander.
Take a photo and share with us on social by tagging @greatnorthernspice and @EatCookFoodie
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