Chicken Shawarma

Prep time: 20 minutes /Cook time: 30min  /Serves: 4

Ingredients:

• 1kg Boneless Chicken Thigh Fillets
• 10ml Za’atar Spice
• 5ml Dried Oregano
• 5ml Cumin
• 5ml Chili Powder
• Salt & Pepper
• 2x Tablespoons Greek Yogurt
• 3x Garlic Cloves
• 50ml olive oil
• 50ml Lemon Juice
• 1x Green Pepper
• 2x Red Onions
• Leopard’s Leap Chenin Blanc

Method:

In a bowl add your spices, Greek yogurt, lemon juice, olive oil and grate in your garlic cloves mix well and add your chicken. Leave to marinade overnight.

Start your skewer by adding half a lemon, followed by a quarter red onion, green pepper square and one chicken thigh fillet. Continue this order until your skewer is full, topping it off with the other half of your lemon.

Braai the skewer over low heat until chicken is cooked and the vegetables are soft.

Serve the shawarma on flatbread with minted yoghurt, cucumber, pickles and chilli sauce and serve with Leopard’s Leap Chenin Blanc.