Oh boy, do I have a treat for y’all today! My taste buds have been tingling ever since I laid eyes on this jaw-dropping Shawarma recipe. I’m telling you, this is one dish that is sure to make you lick your fingers and smooch your lips with joy! Trust me, y’all don’t want to miss out on this one. Firstly, let me just say that this recipe ain’t for the faint-hearted. It requires a whole lot of love and attention, but the end result is worth every second of hard work. So gather up your ingredients, and let’s get cookin’! To start with, we’ll need: For the marinade: - 1/2 cup of plain yoghurt - 2 tablespoons of olive oil - 2 tablespoons of apple cider vinegar - 2 teaspoons of ground cumin - 1 teaspoon of smoked paprika - 1 teaspoon of sea salt - 1/4 teaspoon of black pepper For the Shawarma: - 2 pounds of boneless, skinless chicken thighs - 2 bell peppers, sliced - 1 onion, sliced - 4 pieces of naan bread - 1/2 cup of hummus - A handful of fresh parsley leaves Instructions: 1. To make the marinade, whisk all the ingredients together in a bowl. 2. Cut the chicken thighs into bite-sized pieces and place them in a resealable plastic bag. Pour the marinade into the bag, and massage it into the chicken. Seal the bag and refrigerate for at least 2 hours, or overnight. 3. Preheat your oven to 425°F. Line a baking sheet with parchment paper. 4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the bell peppers and onion to the skillet and cook until they are softened and slightly charred, about 10 minutes. Remove the vegetables from the skillet and set them aside. 5. Remove the chicken from the marinade and discard the excess marinade. Add the chicken to the skillet and cook until it is browned and cooked through, about 10 minutes. 6. While the chicken is cooking, place the naan bread on the prepared baking sheet and bake in the preheated oven for 5 minutes, or until warmed through. 7. To assemble the Shawarma, spread hummus on each piece of naan bread. Top each naan bread with a few pieces of chicken and some of the cooked vegetables. Sprinkle fresh parsley on top. 8. Serve immediately and enjoy! Oh my goodness, y’all! This recipe is absolutely divine. The chicken is so juicy and flavorful, and the combination of the bell peppers and onion really takes it to the next level. And don’t even get me started on the hummus – it adds such a creamy and tangy element to the dish. I hope y’all enjoyed this recipe as much as I did! Make sure to give it a try and let me know how it turns out. Bon appétit!
