Apricot & Chipotle Glazed Chicken Shawarma

• porsi: 8 people
• total waktu: 2 days

Bahan-bahan

FOR THE CHICKEN SHAWARMA

2 lemons, zested

5 garlic cloves, grated to a paste

4 tbsp of baharat powder

1 tbsp of chilli flakes

2 tbsp of sea salt

2 tbsp of neutral oil

2kg boneless, skinless chicken thighs

FOR THE SUMAC ONIONS

1 small red onion, finely sliced

juice of 1 lemon

1 pinch of salt

1 tsp sumac

parsley leaves, small handful, finely chopped

FOR THE TABBOULEH

100g of bulgur wheat

2 small garlic cloves, grated to a paste

juice of 1 lemon

8 tbsp of olive oil

160g of parsley, leaves picked and finely chopped

4 tomatoes, deseeded and finely diced

8 spring onions, finely sliced

1 handful of fresh mint leaves

salt and pepper to season

FOR THE YOGURT SAUCE

300g of yoghurt

1/2 tsp ground cumin

1 tsp za'atar

juice of half a lime

1 handful of parsley, finely chopped

salt and pepper to season

FOR THE GLAZE

200g of apricot jam

2 tbsp of honey

1 tsp Dijon mustard

1 tsp white wine vinegar

1 tbsp of chipotle flakes

FOR SERVING

flatbreads

Petunjuk

1. Combine all the marinade ingredients with the chicken and some salt and mix well. Leave to marinate in the fridge overnight

• 2 lemons, zested

• 5 garlic cloves, grated to a paste

• 4 tbsp of baharat powder

• 1 tbsp of chilli flakes

• 2 tbsp of sea salt

• 2 tbsp of neutral oil

2. Make the sumac onions by combining the onions with the lemon juice, a pinch of salt and mixing well. Add the sumac and parsley leaves and set aside

• 1 small red onion, finely sliced

• juice of 1 lemon

• 1 pinch of salt

• 1 tsp sumac

• parsley leaves, small handful, finely chopped

3. Combine the bulghur wheat with 300 ml water and some salt in a saucepan and bring to the boil. Reduce to a simmer and cook for 10–15 minutes or until tender

• 100g of bulgur wheat

4. Combine the garlic, lemon juice, olive oil and some salt and black pepper

• 2 small garlic cloves, grated to a paste

• juice of 1 lemon

• 8 tbsp of olive oil

• salt and pepper

5. Combine the bulghur, parsley, tomatoes, spring onions, mint leaves and the dressing and mix well. Taste and add more seasoning or lemon juice if needed; the salad should be tart and vibrant

• 160g of parsley, leaves picked and finely chopped

• 4 tomatoes, deseeded and finely diced

• 8 spring onions, finely sliced

• 1 handful of fresh mint leaves

6. In a small bowl, mix all the yoghurt sauce ingredients. Season with salt and pepper to taste. Set aside in the fridge until ready to serve

• 300g of yoghurt

• 1/2 tsp ground cumin

• 1 tsp za'atar

• 1 juice of half a lime

• 1 handful of parsley, finely chopped

• salt and pepper to season

7. When ready to cook, set up the barbecue for indirect cooking with the coals banked to one side. The coals should be hot embers with no flames. Set the temperature to 170°C, if using a barbecue with temperature control

8. Mix together all the glaze ingredients

• 200g of apricot jam

• 2 tbsp of honey

• 1 tsp Dijon mustard

• 1 tsp white wine vinegar

• 1 tbsp of chipotle flakes

9. Skewer the chicken thighs onto the Joetisserie and pack them down, then screw the tines on tightly to secure the chicken in place. Start the rotisserie and cook for 1 hour 30 minutes, then begin regularly glazing for 15 minutes

10. After 1 hour, check the temperature. You can start carving the chicken when the internal temperature reaches 72°C. Return the chicken to the barbecue to cook the innermost layers if necessary

11.Serve the chicken with warm flatbreads, the yoghurt sauce, tabbouleh and sumac onions

• flatbreads

Catatan

This shawarma is made by stacking marinated spiced chicken thighs on the spit and cooking them slowly over coals. The shawarma is glazed with a chipotle and apricot glaze towards the end of cooking for a shiny, sticky finish. Serve on top of flatbreads with tabbouleh.