Theo Michaels' spicy chicken shawarma - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Theo Michaels’ spicy chicken shawarma By You Magazine - March 13, 2020 My chicken shawarma is scented with allspice and smoked paprika and marinated in a vibrant yogurt mixture, bringing it all to the table for your gastronomic enjoyment! Using chicken thighs keeps the chicken moist and succulent, and grilling it this way gives you that smoky charring reminiscent of street food. Serve in gyro flatbreads with fresh salad accompaniments and Greek yogurt on the side, for everyone to help themselves as part of your meze board. Mowie Kay MAKES 6 SERVINGS 6 chicken thighs, boned, skin on 100g thick Greek yogurt grated zest and freshly squeezed juice of 1 lemon 3 tablespoons olive oil 1 tablespoon smoked paprika 1 tablespoon ground allspice 1 fresh red chilli, finely diced 2 garlic cloves, crushed 1 tablespoon dried oregano salt and freshly ground black peppera few sprigs of fresh coriander, to garnish TO SERVE Gyro Flatbreads, to serve (see below) ACCOMPANIMENTS (OPTIONAL) 1 red onion, finely sliced leaves from a bunch of fresh flat-leaf parsley, chopped 1⁄2 head of iceberg lettuce, shredded 1⁄2 cucumber, finely diced 6 ripe tomatoes, diced 3 lemons, cut into wedges, for squeezing 125ml thick Greek yogurt 1. Preheat the grill to hot. Cut two deep scores across the top of each chicken thigh. Mix all the other ingredients (except the garnish) together in a non-reactive bowl to make the marinade. Add the chicken thighs, toss to coat, then cover and leave to marinate for 1 hour (or overnight) in the fridge. Remove the chicken from the fridge 30 minutes before you plan to cook it to take off the chill. 2. Remove the chicken thighs from the marinade and arrange skin-side up and a few inches apart on a lightly oiled roasting pan. Cook under the preheated grill/broiler for about 15 minutes, until the flesh is cooked through and the skin has charred and started to crisp, turning occasionally. Once cooked, slice across each thigh into strips 2.5-cm/1-inch wide, season with salt and pepper. Pile the chicken shawarma up on flatbreads, garnish with coriander sprigs and place on your board, alongside any accompaniments you are serving. Gyro flatbreads Gyros are the ultimate grab-and-go Greek street food; soft, chewy flatbreads wrapped snugly around charred meat (like this chicken shawarma), salad and always topped with fries – the trickle of juice and tzatziki down your chin is optional. The wraps used for gyros tend to be thicker than regular pitas and are much more pliable and seriously delicious. This recipe couldn’t be easier or quicker – it’s all about the ratios: one part milk to two parts self-raising/rising flour, a little olive oil and a pinch of salt. MAKES 16 SMALL FLATBREADS 270 g/2 cups self-raising flour, plus extra for dusting 250 ml/1 cup whole milk 1 tablespoon olive oil a pinch of salt 1. Mix all of the ingredients (except the flour for dusting) together in a bowl and work them together with your hands. Once the dough gets scraggy, tip it out onto a surface and start kneading by hand. Once you’ve got a soft, slightly sticky dough, pop it back in the bowl, cover loosely with a kitchen cloth and leave to rest for 30 minutes (or if time is short, just charge on and don’t bother resting it – it will still work out okay). 2. Cut the dough into 16 small pieces of equal size and roll each one out on a lightly floured surface until they are all about 5 mm/1/4 inch thick. Heat a heavy-based frying pan/skillet until hot, then slap a flatbread down in it for a few minutes before flipping it over. Repeat and cook each gyro until golden brown on both sides. Stack them up and cover with a clean kitchen cloth to keep them warm until you are ready to arrange them on your board. Recipe from Share: Delicious Sharing Boards for Social Dining by Theo Michaels, published by Ryland Peters & Small, price £16.99. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved