Sensational Hot Honey Harissa Jerk Shawarma Chicken with Sweetcorn Salsa
Sensational Hot Honey Harissa Jerk Shawarma Chicken with Sweetcorn Salsa
Ingredients
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 fresh pineapple, cut into 1-inch chunks
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Marinade
- 2 tablespoons Walkerswood green seasoning
- 1 tablespoon jerk seasoning
- 1 tablespoon harissa paste
- 1 teaspoon Jamaican all-purpose seasoning
- 2 tablespoons olive oil
For the Hot Honey Harissa Jerk Glaze
- 1/4 cup hot honey
- 1 tablespoon harissa paste
- 1 teaspoon jerk seasoning
For Serving
- 4 pieces naan bread
- 2 ripe plantains, sliced diagonally
- 1 1/2 cups sweetcorn salsa, store-bought or homemade
- 1/2 cup jerk mayonnaise, store-bought or homemade
- 1/4 cup vegetable oil, for frying plantains
Instructions
- 1
In a large bowl, combine the Walkerswood green seasoning, jerk seasoning, harissa paste, Jamaican all-purpose seasoning, and olive oil. Add the cut chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld.
⏱️ 10 min
- 2
While the chicken marinates, prepare the hot honey harissa jerk glaze. In a small saucepan, combine the hot honey, harissa paste, and jerk seasoning. Heat over low heat, stirring occasionally, until warmed through and well combined. Set aside.
⏱️ 5 min
- 3
Preheat your grill to medium-high heat (approximately 400°F / 200°C). If using wooden skewers, ensure they have been soaked.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated chicken pieces onto the skewers, alternating with the pineapple chunks. Aim for about 4-5 chicken pieces and 3-4 pineapple chunks per skewer.
⏱️ 10 min
- 5
Grill the chicken and pineapple skewers for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through and has nice char marks. During the last 5 minutes of cooking, brush the skewers generously with the prepared hot honey harissa jerk glaze.
⏱️ 20 min
- 6
While the skewers are grilling, heat the vegetable oil in a large skillet over medium heat. Add the sliced plantains and fry for 3-4 minutes per side, until golden brown and tender. Remove and drain on paper towels.
⏱️ 10 min
- 7
Warm the naan bread according to package instructions, either on the grill, in a dry skillet, or in the microwave.
⏱️ 2 min
- 8
To assemble, spread a generous amount of jerk mayonnaise inside each warm naan bread. Remove the chicken and pineapple from the skewers and place them in the naan. Top with fried plantains and a spoonful of sweetcorn salsa. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sensational Hot Honey Harissa Jerk Shawarma Chicken with Sweetcorn Salsa
For the Chicken Shawarma
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 fresh pineapple, cut into 1-inch chunks
- 8 wooden or metal skewers, if using wooden, soak in water for 30 minutes
For the Marinade
- 2 tablespoons Walkerswood green seasoning
- 1 tablespoon jerk seasoning
- 1 tablespoon harissa paste
- 1 teaspoon Jamaican all-purpose seasoning
- 2 tablespoons olive oil
For the Hot Honey Harissa Jerk Glaze
- 1/4 cup hot honey
- 1 tablespoon harissa paste
- 1 teaspoon jerk seasoning
For Serving
- 4 pieces naan bread
- 2 ripe plantains, sliced diagonally
- 1 1/2 cups sweetcorn salsa, store-bought or homemade
- 1/2 cup jerk mayonnaise, store-bought or homemade
- 1/4 cup vegetable oil, for frying plantains
Instructions
- 1
In a large bowl, combine the Walkerswood green seasoning, jerk seasoning, harissa paste, Jamaican all-purpose seasoning, and olive oil. Add the cut chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours, to allow the flavors to meld.
⏱️ 10 min - 2
While the chicken marinates, prepare the hot honey harissa jerk glaze. In a small saucepan, combine the hot honey, harissa paste, and jerk seasoning. Heat over low heat, stirring occasionally, until warmed through and well combined. Set aside.
⏱️ 5 min - 3
Preheat your grill to medium-high heat (approximately 400°F / 200°C). If using wooden skewers, ensure they have been soaked.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated chicken pieces onto the skewers, alternating with the pineapple chunks. Aim for about 4-5 chicken pieces and 3-4 pineapple chunks per skewer.
⏱️ 10 min - 5
Grill the chicken and pineapple skewers for 15-20 minutes, turning every 4-5 minutes, until the chicken is cooked through and has nice char marks. During the last 5 minutes of cooking, brush the skewers generously with the prepared hot honey harissa jerk glaze.
⏱️ 20 min - 6
While the skewers are grilling, heat the vegetable oil in a large skillet over medium heat. Add the sliced plantains and fry for 3-4 minutes per side, until golden brown and tender. Remove and drain on paper towels.
⏱️ 10 min - 7
Warm the naan bread according to package instructions, either on the grill, in a dry skillet, or in the microwave.
⏱️ 2 min - 8
To assemble, spread a generous amount of jerk mayonnaise inside each warm naan bread. Remove the chicken and pineapple from the skewers and place them in the naan. Top with fried plantains and a spoonful of sweetcorn salsa. Serve immediately.
⏱️ 3 min