Chicken Shawarma

Fri, 8 July 2022

Tara Walker's Chicken Shawarma

INGREDIENTS:

For the Chicken:

4 Chicken Breast Fillets, sliced into bitesize pieces

2 cloves of garlic, Chopped

Pinch of Cayenne Pepper

½ teaspoon of Black Pepper

½ teaspoon of Cardamon

A pinch of salt

½ teaspoon of Cumin ground

½ teaspoon Coriander

2 tablespoons Greek Yoghurt

For the rest:

4 Wholemeal Wraps

Some Little Gem or Iceberg Lettuce, shredded

2 Tomatoes, sliced

? of a Cucumber, chopped

3 tablespoons Greek Yogurt

1 clove of garlic, chopped

A squeeze of Lemon

Some hummus or baba ghanoush (see recipe)

1 tablespoon rapeseed oil

RECIPE:

1. Place the chicken into a large bowl and add all of the spices, garlic and yogurt and mix thoroughly. Marinate for as long as possible but at least an hour. In the meantime, prepare the yogurt sauce by mixing the yogurt, garlic and some lemon juice. Season with salt to taste.

2. Preheat the oven to 200?, 180? Fan or Gas Mark 6.

3. When you are ready to cook the chicken, heat the rapeseed oil in a large pan. If you want to cook on the BBQ, thread the chicken onto skewers. Place the chicken onto the pan, ensuring there is a sizzle. Brown on all sides and remove to the oven and cook for 20 mins.

4.While the chicken is in the oven, sprinkle the wraps with a little water and place in the oven for 5 mins or to warm through.

5. To serve, check the chicken is cooked through and let everyone fill their wrap starting with the hummus the the chicken, the salad and finally, the yogurt sauce.

HUMMUS

INGREDIENTS:

1 tin of Chickpeas

1 tblsp tahini

A spritz of Lemon juice

1 clove of garlic, chopped or minced

A pinch of ground cumin

A glug of olive oil

Salt to taste

RECIPE:

1. In a food processor, or by hand, mash the chickpeas with the tahini, then add the garlic, cumin and a pinch of salt.

2. Drizzle in the olive oil and a spritz of lemon juice until it is the consistency you require.