This mildly spiced chicken shawarma makes an excellent addition to a mezze meal. Serve with Israeli Salad, and hummus and pita on the side.
Prep time: about 20 min
Refrigeration time before serving: 2-12 hours
Yield: serves 6
Adapted from a Nigella Lawson recipe
12 skinless, boneless chicken thigh fillets
4 garlic cloves
3 bay leaves
2 tsp cumin
2 tsp paprika
2 tsp sea salt
1 tsp chili flakes
A good grind of black pepper
Approximately 100 ml olive oil
1 head of iceberg lettuce
Put the chicken thighs in a medium-sized mixing bowl. Grate the lemon zest into the bowl, using a box grater or microplane grater. Then cut the lemons in half, juice them using a juicer or squeezing in your hand, and add the juice to the bowl. Crush the garlic cloves using a garlic press and add to the bowl. Add the bay leaves and all of the spices. Pour in enough olive oil to cover the chicken, approximately 100 ml. Mix well, cover and refrigerate for at least 2 hours and up to 12 hours, stirring from time to time.
When you are ready to cook, take the chicken out of the refrigerator. Preheat the oven to 220 C. Transfer the chicken and marinade to a roasting tin, ensuring the chicken fillets lie flat in the tin and do not overlap.
Cook for 30 minutes, turning the chicken fillets over halfway through.
While the chicken is cooking, prepare the iceberg lettuce. Rince under the tap, then remove and discard the outermost layer of leaves. Slice the lettuce into fine shreds, and place in the serving dish to form a bed for the chicken.
When the chicken is done, serve on top of the lettuce, either whole or sliced into strips.