Roast Cauliflower & Chicken Shawarma with Flatbread and Tzatziki

INGREDIENTS

 

For the Shawarma Butter :

•     100g butter

•     1 ½ tsp cumin

•     1 ½ tsp smoked paprika

•     1 tsp turmeric

•     ½ tsp all spice

•     ¼ tsp chili flakes

•     1 tsp cinnamon

•     juice ½ lemon

•     2 cloves garlic

Oven Roast Shawarma:

•     3 chicken fillets

•     ½ head cauliflower

•     2 peppers

•     6 small potatoes

For the Tzatziki:

•     100g sour cream

•     100g Greek yoghurt

•     Big handful mint

•     1 red onion

•     4 baby cucumbers

•     100g rocket

For the Flatbreads:

•     300g plain flour

•     ½ tsp salt

•     185ml milk

•     50g butter melted/olive oil

 

METHOD

For the Shawarma Butter:

1.    Combine the soft butter with all the spices, lemon juice and garlic. Mash together

2.    Roughly chop up the cauliflower, peppers and chicken ( and potatoes if using). Coat these in the butter and pour them out onto a baking tray. Roast in a preheated oven at 180? for 25 minutes or until the chicken is fully cooked

For the Flatbreads:

3.    Weigh out the flour, and add the salt. Warm the milk and melt the butter. Combine the wet and dry ingredients and form into a dough

4.    Knead for 2 minutes, cover lightly and rest for 30 minutes. Divide into 8 balls, roll out into circles

5.    Brush a griddle pan with a little oil (a normal pan works fine, too) and cook for about 1 ½ - 2 minutes on each side. Watch as the bubbles form, then flip

6.    Keep warm and soft by wrapping them in a warm tea towel until the full batch is cooked

For the Tzatziki:

7.    Grate the cucumber (drain out the water), dice the onion, and shred the mint. Combine all the ingredients together and season well

8.    To serve, place a flatbread on a plate, spoon over plenty of tzatziki, top with rocket, and spoon on the buttery shawarma chicken and cauliflower mix

9.    Garnish with red onion rings, fresh chilli, cucumber ribbons, and fresh coriander

10.   Serve and enjoy!