As promised - this is my recipe for baked chicken shawarma, 1 kg lean chicken or turkey meat 1 lemon sliced thinly skin and all 1 medium onion sliced 200g light tahini small pot natural yoghurt juice of a large orange 50g chicken shawarma spices 4 tbsp white wine vinegar or cider vinegar 2 tbsp. sunflower or similar cooking oil mix everything together, cover and put in fridge for 24-48 hours. Then put in a baking dish so the mix is about 2 inches deep and bake for 40 mins at 160 in a fan oven, stir, add cherry tomatoes on top and return to the oven for a further 20 mins check its cooked and serve with flat breads, salads, salty pickles, as you like. Cool unused meat quickly and keep in the fridge for three days or freeze to use later.
Posted on: Sat, 25 Jan 2014 23:35:22 +0000
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