Shawarma Marinade
A warm, brick-red marinade built on seven-spice and yogurt — it tenderises chicken or lamb overnight, leaving a crust of caramelised spice that clings long after the spit stops turning.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine yogurt, baharat, cumin, turmeric, lemon juice, garlic paste, and salt in a bowl. Whisk until completely homogenous and brick-orange in colour. Taste on a piece of bread — it should be assertively spiced, salty, and lightly sour. The raw garlic bite will mellow overnight in the fridge.
Score chicken thighs or lamb slices deeply with a knife to help penetration. Toss the meat in the marinade until every surface is coated. Cover tightly and refrigerate for a minimum of 4 hours; 12–24 hours is ideal. Bring the protein to room temperature for 30 minutes before cooking.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.