Oven-cooked chicken shawarma Free Recipe 10042025
Recipe Oven-cooked chicken shawarma Chicken shawarma is usually cooked on a spit, but this is roasted in the oven. Here, I’ve served it modestly, on a pile of shredded iceberg, with some warmed pitta, lemon wedges and a tahini sauce. When I make this for groups of friends, or for a family lunch or supper, I slice up some fresh tomatoes sprinkled with mint, and cut some cucumbers into wedged slices, and macerate some red onions, cut into half-moons, with red wine vinegar or lime – in which case it will serve up to 10 people. Recipe tips The chicken can be marinated 1 day ahead. Store in fridge until needed. The chicken can be frozen in its marinade – as long as the meat has not been previously frozen – for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using. Banzai Japan MV https://www.youtube.com/watch?v=k_vQsyC_F1Ahttps://youtu.be/RR8YYeb4PMk?si=KmCkolvULfrlxyK9 Book Novotel Hotel Mion Music Video – Home Page
