Korean Chicken Shawarma
Ingredients
100 g of chili paste
1 kg of skinless and boneless chicken thighs
1 tbsp of garlic paste
2 tbsp of sesame seeds
1 tbsp of dark brown sugar
1 tbsp of soy sauce
1 tbsp of mirin
1 tbsp of toasted sesame oil
1 tbsp of ginger paste
4 servings
Calories~588 kcal
Protein~48 g
Carbs~16 g
Fat~36 g
Fiber~2 g
Sugar~9 g
Total recipe
Calories~2,350 kcal
Protein~190 g
Carbs~65 g
Fat~145 g
Fiber~7 g
Sugar~35 g
Method
Step 1
Trim off any excess fat from the thighs and cut each one in two. Keep to one side.
Step 2
In a large bowl, mix together all the remaining ingredients, then add the chicken.
Step 3
Stir to make sure the pieces are well coated. Cover and marinade in the fridge for at least 3 hrs.
Step 4
When ready to cook, take 2 skewers and place them about 3cm apart.
Step 5
Carefully slide each piece of chicken onto both skewers and press the meat together to make a big kebab.
Step 6
If cooking on the BBQ, begin with indirect heat to cook the meat through, turning every 5 mins for 20-25 mins. Then finish off over the flames to get some lovely charring and crispy bits.
Step 7
Using a sharp knife, slice through the meat to carve it.
Step 8
If you’re cooking indoors, preheat your oven to 190°C/170°C fan/gas 5 and bake the thighs for 20-25 mins, before finishing them off on a hot griddle pan to achieve the lovely charring effect.
