Chicken Shawarma

Haven't tried this one yet, but it is a variation on some of the things we've done before. Will do for our next bbq.

Shawarma rub

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp smoked paprika

2 tsp garlic salt

1/2 tsp ground cinnamon

1 tbsp chopped fresh oregano, plus extra leaves for garnish

2 tsp chopped thyme leaves

2 tbsp chopped flat-leaf parsley

Salt and cracked pepper, to season

Chicken

1 1/2 Kg chicken thigh fillets, trimmed

olive oil for cooking

Tup hummus

Sumac and toasted sesame seeds to garnish

Fresh or crisp lebanese bread

Fattoush salad to serve

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To make the shawarma rub, combine all ingredients in a large bowl.

Cut chicken into 4cm pieces. Add chicken to rub and toss until coated well. Thread hicken pieces onto 6 long metal skewers. Place on a tray, cover and refridgerate for 2 hours or overnight.

Preheat a bbq plate to medium. Drizzle skewers with with olive oil. Cook on bbq plate, with lid down, for 15-20 mins, turning occassionally to brown on all sides and cook through. If sticking, drizzle with more oil.

Remove chicken and rest for 3 mins. Spread hummus thickly on one side of a serving platter. Sprinkle with sumac and sesame seeds. Arrange chicken skewers on the place. Serve with lebanese bread and hummus and the salad on the side.

Alternatively you can take all the meat off the skewers, slice and serve wrapped in the lebanese / pita breads with hummus and salad.

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