Fakeaway Chicken Kebabs
Fakeaway Chicken Kebabs
Ingredients
For the Chicken
- 1.5 kg chicken, mix of thigh + breast
- 1/4 cup olive oil
- 2 lemon, juiced
- 3 cloves garlic, finely grated
- 1 tablespoon onion powder, heaped
- 1 tablespoon paprika, heaped
- 1 tablespoon sumac, heaped
- as needed salt
- as needed pepper
- 1/2 onion
For the Tahini Yoghurt Sauce
- 3 tablespoons tahini
- 3 tablespoons Greek yoghurt
- 1 lemon, juiced
- 1 pinch salt
- 1 sprinkle sumac
- 1 splash cold water, to loosen
- 1 teaspoon cumin seeds or ground cumin
- as needed honey, optional, for sweetness
For the Pickled Onions
- 2 onions, thinly sliced
- 1 lemon, juiced
- 1 drizzle olive oil
- 1 teaspoon salt
- 2 teaspoons sumac
To Serve
- as needed wraps, warmed
- as needed lettuce
- as needed tomato
- as needed BBQ sauce, optional
- as needed sweet chilli sauce, optional
Instructions
- 1
Begin by preparing the chicken. Slice the chicken thinly and lightly smash it flatter to ensure it cooks quickly and achieves the desired kebab texture.
⏱️ 10 min
- 2
In a large bowl, combine the 1/4 cup olive oil, juice of 2 lemons, finely grated garlic, heaped onion powder, heaped paprika, heaped sumac, salt, and pepper. Mix well to create the marinade.
⏱️ 5 min
- 3
Add the sliced chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and marinate in the fridge for at least 30 minutes, or longer if time permits, for best flavor.
⏱️ 5 min
- 4
While the chicken marinates, prepare the pickled onions. In a bowl, combine the thinly sliced onions, juice of 1 lemon, a drizzle of olive oil, 1 teaspoon salt, and 2 teaspoons sumac. Mix everything together until the onions soften and turn slightly pink. Let them sit for 15-30 minutes.
⏱️ 5 min
- 5
Preheat your oven to 200°C. Thread the marinated chicken onto a vertical shawarma spit or rod. Place half an onion on top of the chicken stack; this will allow its juices to drip down and flavor the chicken as it cooks.
⏱️ 10 min•🌡️ 200
- 6
Roast the chicken in the preheated oven at 200°C until it is cooked through and golden on the edges. This typically takes about 45-60 minutes, depending on your oven and the thickness of the chicken.
⏱️ 60 min•🌡️ 200
- 7
While the chicken is cooking, prepare the tahini yoghurt sauce. In a bowl or blender, whisk together the tahini, Greek yoghurt, juice of 1 lemon, a pinch of salt, a sprinkle of sumac, a splash of cold water (to loosen), and the cumin seeds or ground cumin. Add honey if desired for sweetness. Whisk until smooth and drizzly.
⏱️ 5 min
- 8
Once the chicken is cooked, carefully remove it from the oven. Slice off the cooked outer layers of chicken to serve.
⏱️ 5 min
- 9
Warm your wraps. Assemble the kebabs by filling each warm wrap with lettuce, tomato, the sliced chicken, pickled onions, and a generous drizzle of the tahini yoghurt sauce. Optionally, add BBQ sauce or sweet chilli sauce.
⏱️ 5 min
- 10
Wrap, roll, and enjoy your homemade Fakeaway Chicken Kebabs!
Kitchen Tools
Nutrition Facts (per serving)
Fakeaway Chicken Kebabs
For the Chicken
- 1.5 kg chicken, mix of thigh + breast
- 1/4 cup olive oil
- 2 lemon, juiced
- 3 cloves garlic, finely grated
- 1 tablespoon onion powder, heaped
- 1 tablespoon paprika, heaped
- 1 tablespoon sumac, heaped
- as needed salt
- as needed pepper
- 1/2 onion
For the Tahini Yoghurt Sauce
- 3 tablespoons tahini
- 3 tablespoons Greek yoghurt
- 1 lemon, juiced
- 1 pinch salt
- 1 sprinkle sumac
- 1 splash cold water, to loosen
- 1 teaspoon cumin seeds or ground cumin
- as needed honey, optional, for sweetness
For the Pickled Onions
- 2 onions, thinly sliced
- 1 lemon, juiced
- 1 drizzle olive oil
- 1 teaspoon salt
- 2 teaspoons sumac
To Serve
- as needed wraps, warmed
- as needed lettuce
- as needed tomato
- as needed BBQ sauce, optional
- as needed sweet chilli sauce, optional
Instructions
- 1
Begin by preparing the chicken. Slice the chicken thinly and lightly smash it flatter to ensure it cooks quickly and achieves the desired kebab texture.
⏱️ 10 min - 2
In a large bowl, combine the 1/4 cup olive oil, juice of 2 lemons, finely grated garlic, heaped onion powder, heaped paprika, heaped sumac, salt, and pepper. Mix well to create the marinade.
⏱️ 5 min - 3
Add the sliced chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and marinate in the fridge for at least 30 minutes, or longer if time permits, for best flavor.
⏱️ 5 min - 4
While the chicken marinates, prepare the pickled onions. In a bowl, combine the thinly sliced onions, juice of 1 lemon, a drizzle of olive oil, 1 teaspoon salt, and 2 teaspoons sumac. Mix everything together until the onions soften and turn slightly pink. Let them sit for 15-30 minutes.
⏱️ 5 min - 5
Preheat your oven to 200°C. Thread the marinated chicken onto a vertical shawarma spit or rod. Place half an onion on top of the chicken stack; this will allow its juices to drip down and flavor the chicken as it cooks.
⏱️ 10 min•🌡️ 200 - 6
Roast the chicken in the preheated oven at 200°C until it is cooked through and golden on the edges. This typically takes about 45-60 minutes, depending on your oven and the thickness of the chicken.
⏱️ 60 min•🌡️ 200 - 7
While the chicken is cooking, prepare the tahini yoghurt sauce. In a bowl or blender, whisk together the tahini, Greek yoghurt, juice of 1 lemon, a pinch of salt, a sprinkle of sumac, a splash of cold water (to loosen), and the cumin seeds or ground cumin. Add honey if desired for sweetness. Whisk until smooth and drizzly.
⏱️ 5 min - 8
Once the chicken is cooked, carefully remove it from the oven. Slice off the cooked outer layers of chicken to serve.
⏱️ 5 min - 9
Warm your wraps. Assemble the kebabs by filling each warm wrap with lettuce, tomato, the sliced chicken, pickled onions, and a generous drizzle of the tahini yoghurt sauce. Optionally, add BBQ sauce or sweet chilli sauce.
⏱️ 5 min - 10
Wrap, roll, and enjoy your homemade Fakeaway Chicken Kebabs!