Shawarma Rama-Ding-Dong

Description

Shawarma Seasoning is a blend of spices for you to re-create your favourite takeaway shawarma kebab, in the comfort of your own home.

Originating from the Ottoman Empire, Shawarma-Rama-Ding-Dong is packed with warming Middle Eastern inspired spices.

Traditionally made with thin layers of lamb or mutton, layered on a vertical spit and grilled. However this spice is great for any grilled meats from chicken thighs to minced meat.

A great way to flavour food for the BBQ using meat or poultry on skewers or slow cook on a rotisserie.

60g resealable pouch

Allergy advice: May contain traces of nuts/peanuts. Processed in an environment where mustard, celery, sesame & gluten are handled. Some ingredients used in the production of this product are packaged in an environment where lupin, soya and sulphites are handled.

Chicken Shawrama

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Middle Eastern

Servings 2 people

Ingredients

  

• 4 -5 boneless and skinless chicken thighs
• 3-4 tsp ‘Ome Made shawrama spice
• 2 tbsp of lemon juice about ½ lemon squeezed
• 2 tbsp olive oil
• 2 garlic cloves peeled and crushed
• A little salt to taste

Instructions

 

• Mix the shawrama spice with the lemon juice, olive oil, garlic and salt if using.
• Put the chicken in a bowl and rub the marinade into the chicken well.
• Cover the bowl and put in the fridge to marinate for 3 – 8 hours
• Once the chicken has marinated slice into thin strips.
• Push a skewer through one end of strip of chicken and another skewer through the opposite end, repeat until the chicken is used up.
• Heat the grill to medium.
• Place the kebabs over a roasting tin, with the ends of the skewers balancing on the sides so the chicken doesn’t touch the bottom of the tin.
• Place under the grill and cook for 5 – 6 minutes before turning and cooking for another 5 – 6 minutes or until the chicken looks lightly charred on the edges but cooked in the middle.
• Let the chicken rest for a few minutes in its own juices before serving with flatbread or pita bread, salad, chilli sauce and either toum (https://youtube.com/watch?v=ifOlf3COK4s&si=EnSIkaIECMiOmarE) or a yoghurt, tahini and garlic sauce. Recipe below.

Keyword chicken, grilled meat, kebab, Lamb, shawarma

Yoghurt sauce

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Prep Time 15 minutes mins

Servings 6 people

Ingredients

  

• 300 g full fat natural yoghurt
• 2 tablespoons of lemon juice ½ a lemons worth
• 2 tablespoons of tahini sesame seed paste
• 6 cloves of garlic crushed soak the cloves in ice cold water for 30 minutes if you want a less pungent taste
• 12 fresh mint leaves chopped or a pinch of dried mint
• 1 tablespoon of chopped fresh dill optional
• ¼ - ½ tsp of salt to taste
• Pinch of paprika

Instructions

 

• Mix all the ingredients together and refrigerate until ready to use. You can use a food processor to blend the sauce if you want it really smooth.