Episode 7 - Shawarma, Ayam Panggang Padang & Mango Lassi

Join us at the table for two meals & a drink.

All recipes can be found below.

This Episode was Written and Produced by Sol Roujinsei.

Shawarma Recipe

  • 2lb /1 kg chicken thigh fillets, preferably skinless and boneless
  • 1 large garlic clove
  • 1 tablesp. ground coriander
  • 1 tablebsp  ground cumin
  • 1 tablebsp ground cardamom
  • 1 tablebsp ground cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp salt
  • Black pepper
  • 2 tablebsp lemon juice
  • 3 tablesp  olive oil
  • For the yogurt sauce you will need
  • 1 cup Greek yogurt
  • 1 clove garlic
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Flat bread/ Wrap
  • Sliced Lettuce
  • And finally Tomato slices
  1. Combine all the ingredients in a Ziplock bag or bowl.
  2. Marinate the chicken and make sure each piece is coated well.
  3. Leave in the fridge for 24 hours, preferably.
  4. Combined the yogurt sauce ingredients in a bowl, this will keep well in a fridge for 3 days.
  5. As most people don’t have a vertical rotisserie as a gril,l an oven/grill will be fine from here onwards, heat on medium high, with whatever device you are using.
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Now to serve
  1. Slice chicken into small pieces; add them to the pita bread including the salad and yogurt sauce.
  2. Other option would be to add the sliced chicken into a wrap, with salad yogurt sauce and tomato.

Ayam Panggang Padang

  • 2 chicken, cut the two chicken into 8 pieces or you could just use 16 drumsticks
  • 1 tablespoon of salt.
  • 1 lime, this will need to be crushed for juice.
  • 3 tablespoon of oil 
  • 3 bay leaves
  • 5 kaffir lime leaves
  • 400ml coconut milk
Recipe (Part 1)

The following items will need to be grinded, into spice

  • 100 gram shallot 
  • 4 cloves garlic 
  • 5-10 red cayenne chilies 
  • 2 inch ginger 
  • 2 inch galangal 
  • 1 inch turmeric 
  • 1 teaspoon fennel seed
  • 1 lemongrass 
  • 2 teaspoon salt
  • 1 teaspoon sugar
Recipe (Part 2)
  1. Once this has been grinded into a spice the next thing is how to make it.
  2. Heat the oil then add the spice mixture into the oil, stir for no more than 3 minutes.
  3. Add both leaves and coconut milk with chicken, bring to a boil and then simmer until chicken is cooked and sauce is slightly reduced.
  4. Turn off heat, strain the chicken, and set aside the sauce for basting.
  5. Preheat oven broiler to high for 3 minutes.
  6. Line a baking tray with aluminium foil.
  7. Transfer chicken to pre-pared tray and broil until the surface has charred, about 3-5 minutes each side. Baste the chicken with the sauce as needed.
  8. Serve and enjoy.

Mango Lassi Recipe

  • You will need 1 cup of fresh mango preferably ripe kaser mango or a can of mango pulp or frozen chopped mango.
  • 1 cup plain yogurt
  • ½ cup milk
  • 4 tsp sugar or honey to taste
  • A dash of cardamom to taste which is optional
  • Adding Ice, again optional
  1. Now that we have the ingredients, the next stage is the method. Add the mango, yogurt, milk, sugar and cardamom in a blender for 2 minutes, you could blend in some ice if you want to make it like a milkshake consistency that’s optional. 
  2. Enjoy with a sprinkle of cardamom on top again optional, the lassi stays fresh for 24 hours in the fridge.