CHICKEN SHAWARMA
Try this fresh chicken shawarma recipe, complete with flatbreads & garnishes.
This recipe needs a little bit of preparation time to marinate the meat in the spice mix, but then you can rustle up a delicious and healthy feast in no time. Our chopsticks double up as skewers here, and a Professional Chef’s Knife will take care of all the vegetable prep!
Prepared for us by Charlotte Avent @acupofteaandcake.
SERVES:
4
PREP TIME:
2 hours
COOKING TIME:
30 minutes
INGREDIENTS:
For the marinade:
2 tbsp olive oil
1 tbsp honey + a little extra for drizzling
½ lemon, juiced
3 cloves garlic, crushed
½ tsp ground cumin
½ tsp smoked paprika
¾ tsp ground cinnamon
¾ tsp ground ginger
¾ tsp dried oregano
¾ tsp ground turmeric
700g chicken, diced
To serve:
4 flatbreads
500g labneh
4 tbsp pickled red onion
200g feta cheese
1 cucumber, halved, seeds scooped out and sliced
½ red cabbage, sliced
Parsley and/or dill, if you like
Blockley Slate Cutlery
METHOD:
1 - Mix all the ingredients for the marinade, apart from the chicken, in a large bowl. Add the chicken, cover with cling film, and refrigerate for at least 2 hours.
2 - Once the chicken has marinated, preheat the oven to 220C / 425F. Line a baking tray with non-stick silver foil and begin skewering your chicken on to 8 separate skewers.
3 - Place the skewers on the baking tray and cook for 30 minutes until the juices run clear.
4 - Remove the skewers from the oven, and place into a frying pan over a low-medium heat. Drizzle with honey and allow the chicken to caramelise and char slightly, then remove from the heat.
5 - Place your flatbreads on a plate and spread over the labneh. Top with the cucumber, chicken, red cabbage, pickled onion and feta cheese. Sprinkle with the chopped herbs, if you like, before folding into a wrap to eat with your hands, or using a knife and fork to enjoy!
Blockley Slate Cutlery