Apricot and chipotle glazed chicken shawarma with tabbouleh and sumac onions
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. For this recipe, we used the Konnected Joe and with the JoeTisserie attachment, for perfectly juicy chicken shawarma at home.
Ingredients
Metric
Imperial
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
Method
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
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
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
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
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
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
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
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
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
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
Serve the chicken with warm flatbreads, the yoghurt sauce, tabbouleh and sumac onions
- flatbreads
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