Chicken Shawarma Stack made using a paper towel roll
Something I never imagined myself trying at home and am so glad I took the big leap and finally gave it a try !!
Shawarma is an all time favorite in our home,but eating shawarma sliced off the real shawarma is definitely a different feeling… This may look like it’s a lot of effort but it came together so easily once everything was prepped.You should definitely give it a try and lemme know what you think???
Let’s Get Started
For The Shawarma Stack you need a stand : I made my own
Make a vertical stand either using a large skewer poked into a hard vegetable or a paper towel holder just like how I did.You Tube has enough DIY videos to show you how to do so..
I marinated the boneless chicken breast and thigh meat,using nandos marinade.Don’t worry if you don’t have that available,you could definitely make a basic marination for yourself using the ingredients available in your area
You Will Need
- 1 kg Boneless Chicken Breast or Thigh
- 1 tsp salt, pepper,paprika
- 2 Tomatoes blanched and blended with fried onions
- lime juice of one lime
- 1 tbsp Tamarind pulp
- 1 tbsp Coconut Aminos/Soy Sauce
- 1 tbsp Hot Sauce
- 1 tsp ground mustard
- Freshly ground ginger and garlic paste
- Sour Cream(Optional)
Time to Assemble
I started with whole garlic and onion just to give it some support and make sure the stack was not drowning to the floor
Watch the prepping video in my Instagram post.Refer to link attached below :
https://www.instagram.com/p/CI26DFmBfkY/?igshid=1ka9apvu54o0t
However, if you are unable to make the shawarma stand you could definitely pan fry these marinated pieces of meat or oven grill them till charred and then slice them up while serving
Stacked them neatly one of top of the other till the chicken pieces are no more
I finished the top with sliced pineapple because we love charred pineapple..yumm
Also threw in a few other veges to roast while this bad boy is getting charred too
Then baked in a pre heated oven @180’ for 1.5 hours or until it looks done on the outside ???
Brush with olive oil in between and this helps crisp up the outside beautifully.
If you’re like us and you love every part of your shawarma meat crisped up, then when you feel the outside is good enough,slowly carve the first layer off and put the shawarma stack back in after brushing with more olive oil.This can be repeated as many times as you like but make sure you don’t dry out the meat.
By now your kitchen smells absolutely amazing and you feel like digging right in…The combination of amazing flavours like garlic, onions,pineapple…wow I can smell this already !!!
The charred pineapple adds so much flavour into your shawarma stack…We love this
Anyway once you have carefully removed the stack from the oven it is scalding hot,so please take extra caution when handling this and make sure kids stay away
We served this with Soft Whole Wheat Pita,Roasted Hummus and Oven Roast Potatoes.We love having veges on the side with every meal so there was definitely an extra plate of steamed broccoli and cauliflower florets with a dip
Would love to see your remakes on this deliciousness,do tag me or send me a screenshot if your account is private so I can re share them on my stories
My entry to #FOODIEFUNFIESTA hosted by my friends Hafsa and Roshini
This weeks theme : #exploreunknownterritory
Stay Safe and Be Responsible
Much Love ? Nuzrath
