Fire up the Ninja Woodfire outdoor grill for this delicious Chicken Shawarma recipe.
Marinated in a blend of sour cream and aromatic spices, the succulent chicken is grilled to perfection and served with a refreshing tomato and cucumber salad and a creamy Tahini sauce.
Gather your ingredients and let’s get grilling!
. . . let’s do this!
The Chicken Prep
It all begins with some boneless and skinless chicken thighs . . . I got mine from ‘Village Butchers‘ where 1kg set me back £7.99.
In a large bowl combine the following ingredients:
- 250ml Sour cream
- 60ml Olive oil
- 120g Tomato Puree
- Zest and juice of 2 lemons
- 3 Cloves garlic – minced
- 1 Tablespoon cumin
- 1 Tablespoon coriander seeds – ground
- 1 Tablespoon smoked paprika
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon Alappo chili flakes
Add 1kg of chicken thighs and make sure they are completely coated.
Once you are happy cover the bowl in clingfilm and leave in the fridge for at least 4 hours . . . but go for overnight if you can . . . you’ll thank me!
Cucumber and Tomato Salad
Place the following in a medium bowl ready for when you serve the wraps:
- 250g Tomatoes – diced
- 150g Cucumber – diced
- 2 Tablespoons red onion – finely chopped
- 1 Teaspoon red wine vinegar
- 2 Teaspoons olive oil
- 2 Tablespoons fresh parsley – chopped
- Juice from 1/2 lemon
- 1 Pinch salt
- 1 Pinch freshly ground black pepper
Tahini Sauce
Mix the following in a small bowl in preparation for the wraps:
- 160g Tahini paste
- 80ml Warm water
- 2 Cloves garlic – minced
- 1 Teaspoon salt
- 1/2 Teaspoon cumin
- 2 Teaspoons fresh parsley – chopped
- Juice from 1 lemon
- 1 Pinch sweet paprika
Note: I personally find Tahini an acquired taste . . . so perhaps whip up some garlic mayo or something to make sure you’ve got options covered.
The Cook
Top up the pellets with the all-purpose blend and select the ‘Air Fry’ option. Set the temperature to 200°c (390°f) for 20 minutes. Remember, before you press ‘START’ make sure you hit the ‘Woodfire Flavour Technology’ button to incorporate the smoke ignition sequence.
The chicken will take around 20 minutes to cook, but remember, we cook to temperature and not time so make sure you’ve got your instant read thermometer to hand . . . we’re looking at an internal temperature of 80°c (175°f) with a nice offering of crisp / dark bits . . . trust me, these are the best parts, ha!
Once cooked chop up and place in a bowl for serving.
To serve take your warmed flatbreads and spread a layer of the tahini sauce on top. Next goes the chicken followed by the salad . . . topped off with more of that sauce.
The Final Result
