I got this recipe from my gorgeous friend Lauren, who is the happiest and most energetic person I know, and who is constantly cooking and feeding people. She swore to me that this was a winner and it absolutely is. Super easy, amazing flavours and so tender, this chicken is just brilliant in a pita pocket with dips and salads or as the protein component of a salad. This is a real crowd pleaser and definitely one for the weekly repertoire and dinner party entertaining.
1.5kg chicken breast fillets
1/2 cup olive oil
3 tbspns curry powder
2 tbspns garam masala
1 tbspn chicken stock powder
Sliced fried onions, tahini sauce and salad to serve
Mix spices together and place chicken, spices and oil in a snap lock bag or a bowl to marinate overnight.
Place the chicken and marinade in an oven proof dish. Cover with foil and bake on 200C for one hour.
Finely slice chicken and top with fried onions to serve.
This recipe is just for the meat component. To make this into a meal, serve with pita pockets, hummus, tahina, pickles and salad and let people make their own shwarma pockets.
Alternatively, serve over a salad as I have done here – one that is Mediterranean in its components – tomatoes, cucumbers, red peppers, radish, parsley and a lemony dressing. I also add a pinch of cinnamon and a tablespoon of sumac for a deliciously Middle Eastern flavour.
If, like me, you aren’t keen on a kitchen that smells like fried onions, slice red onions and toss with oil, then roast for about 40 minutes on 180C until caramelised and serve this over the chicken.
The tahini can be bought or very easily made by blending 150g unhulled tahini (I prefer the middle eastern brands), 2/3 cup cold water, juice of half a lemon, 1/2 a garlic clove and 1 tspn Maldon Salt until smooth. Taste and adjust the salt and lemon to your liking. To make it thinner, add more water and conversely for a thicker tahini sauce reduce the amount of water.