RECIPE

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!