LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
1 HR 25 MINS
35 MINS
40 MINS
INGREDIENTS
4 skinless/boneless chicken breasts
½ cup plain yoghurt
Salt and pepper to taste
4 wraps/pita breads
Middle Eastern Blend:
1 tbsp Robertsons Ground Coriander Spice
1 tsp Robertsons Cayenne Pepper Spice
1 tbsp Robertsons Ground Cumin
Lemon & Herb Blend:
1 tbsp Robertsons Ground Origanum
1 tsp Robertsons Crushed Garlic Seasoning
1 tbsp Robertsons Parsley
½ lemon, juiced
Spicy Portuguese Blend:
1 ½ tbsp Robertsons Portuguese Chicken Spice
½ tsp Robertsons Garlic Salt
½ tbsp Robertsons Thyme
Serving Suggestion:
Shredded slaw (Red cabbage/carrots/ spring onion/ beetroot)
Red onion
Sweet potato fries
METHOD
1. Preheat the oven to 200ºC. In a small bowl, combine the spices of your blend of choice.
2. On a chopping board, butterfly the chicken breast. Cut each piece in half once again to create a flat piece of chicken. Cut each chicken breast into 4 pieces and place in a bowl.
3. Add ¼ cup of yoghurt and ¾ of the spice mix to the chicken breast pieces. Season with salt and pepper. Mix with a spoon ensuring all of the chicken pieces are coated in the spice and yoghurt mixture.
4. Spray the loaf-pan with non-stick spray. Layer the chicken pieces into the the loaf pan. *Chef’s Tip: Pack the chicken pieces tightly together to ensure the chicken cooks together forming a compact Shawarma style chicken.
5. Cook the chicken in the oven for 40 minutes or until cooked through. Once cooked the chicken can be left to rest for 10 minutes before slicing. *Chef’s Tip: While cooking, the chicken will release excess moisture. Half way through cooking empty any excess moisture and drizzle with olive oil allowing the chicken to caramelise in the second half of the cooking.
6. While the chicken is cooking, combine ¼ cup of yoghurt with the remaining spice blend and salt and pepper to taste. Refrigerate until serving.
7. Tip the cooked loaf pan chicken over onto a chopping board. Slice the chicken into thin pieces.
8. Build your shawarma with a wrap or pita bread, shredded lettuce, shawarma chicken, yoghurt sauce and sliced red onion. Serve and ENJOY!
Loaf-Pan Shawarma Chicken
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
1 HR 25 MINS
PREP TIME:
35 MINS
COOK TIME:
40 MINS
Loaf-Pan Shawarma Chicken
INGREDIENTS
4 skinless/boneless chicken breasts
½ cup plain yoghurt
Salt and pepper to taste
4 wraps/pita breads
Middle Eastern Blend:
1 tbsp Robertsons Ground Coriander Spice
1 tsp Robertsons Cayenne Pepper Spice
1 tbsp Robertsons Ground Cumin
Lemon & Herb Blend:
1 tbsp Robertsons Ground Origanum
1 tsp Robertsons Crushed Garlic Seasoning
1 tbsp Robertsons Parsley
½ lemon, juiced
Spicy Portuguese Blend:
1 ½ tbsp Robertsons Portuguese Chicken Spice
½ tsp Robertsons Garlic Salt
½ tbsp Robertsons Thyme
Serving Suggestion:
Shredded slaw (Red cabbage/carrots/ spring onion/ beetroot)
Red onion
Sweet potato fries
METHOD
1. Preheat the oven to 200ºC. In a small bowl, combine the spices of your blend of choice.
2. On a chopping board, butterfly the chicken breast. Cut each piece in half once again to create a flat piece of chicken. Cut each chicken breast into 4 pieces and place in a bowl.
3. Add ¼ cup of yoghurt and ¾ of the spice mix to the chicken breast pieces. Season with salt and pepper. Mix with a spoon ensuring all of the chicken pieces are coated in the spice and yoghurt mixture.
4. Spray the loaf-pan with non-stick spray. Layer the chicken pieces into the the loaf pan. *Chef’s Tip: Pack the chicken pieces tightly together to ensure the chicken cooks together forming a compact Shawarma style chicken.
5. Cook the chicken in the oven for 40 minutes or until cooked through. Once cooked the chicken can be left to rest for 10 minutes before slicing. *Chef’s Tip: While cooking, the chicken will release excess moisture. Half way through cooking empty any excess moisture and drizzle with olive oil allowing the chicken to caramelise in the second half of the cooking.
6. While the chicken is cooking, combine ¼ cup of yoghurt with the remaining spice blend and salt and pepper to taste. Refrigerate until serving.
7. Tip the cooked loaf pan chicken over onto a chopping board. Slice the chicken into thin pieces.
8. Build your shawarma with a wrap or pita bread, shredded lettuce, shawarma chicken, yoghurt sauce and sliced red onion. Serve and ENJOY!