Do you love Shawarma? Do you love buttermilk fried chicken? Well if these two dishes had a baby it would be this recipe and I am calling it Shawarma a la Miro! This is a really fun and delicious recipe that would be a great addition to any party. You can let your guests arrange their own at a playful Shawarma station. It is also perfect as a lunch sandwich or dinner. I love the crispiness of the shawarma spiced fried chicken against the lemony tahini sauce and all the crunchy vegetables.
If you want to take this recipe to the next level serve it with my crispy crunchy baked French fries.
- 600 ml buttermilk
- 600g mini chicken fillets
- 1 cup flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp Aleppo pepper
- 1 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp cardamom
𝗚𝗮𝗿𝗻𝗶𝘀𝗵
- 1 cup chopped parsley
- 1/4 chopped red cabbage
- 1 small cucumber thinly sliced
- 1 tomato thinly sliced
- 5 cornichons diced
- 5 pickled peppers diced
- Arrange in small bowls and place them next to the fried chicken.
𝗧𝗮𝗵𝗶𝗻𝗶 𝗦𝗮𝘂𝗰𝗲
- 3 tbsp tahini
- Juice of 1 lemon
- 1/4 cup of water
- Salt
In a medium sized glass bowl add the chicken and the buttermilk. Mix well. Cover and place in the fridge overnight.
Mix all the spices and the flour in a large glass bowl.
Press the chicken onto the flour mixture without shaking off any excess buttermilk.
In a shallow frying pan on high heat add 1 cup of a high smoke point oil. You can check to see if the oil is hot enough by putting a drop of batter. If it sizzles, you’re ready to go. Add the chicken. Fry on one side until the bottom looks golden then flip to the other side. Set on a cooling rack without any of the chicken pieces touching to drain the excess oil.
In a small glass bowl add the tahini to the lemon juice and whisk until very thick. Add the water, 1 tbsp at a time, mixing thoroughly until combined. Do this until all the water is incorporated. Add the salt.
