Chicken shawarma

Marinate the chicken overnight for a flavour-stacked shawarma
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Featured in the delicious new Indy Cafe Cookbook, Andy Stephenson of Block in Barnstaple shares his chicken shawarma recipe

Serves    4

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  • You will need
  • Method
  • Free range chicken thighs 8, skinned and boned

For the marinade

  • Lemon 1, juice
  • Garlic 6 cloves, finely grated
  • Red onion 1, finely grated
  • Ground black pepper 2 tsp
  • Ground cumin 2 tsp
  • Paprika 2 tsp
  • Turmeric 1 tsp
  • Crushed chilli flakes 1 tsp
  • Cinnamon ½ tsp
  • Good quality olive oil 200ml

For the garlic yogurt

  • Greek yogurt 300ml
  • Garlic clove 1, finely grated
  • Coarse salt and crushed black pepper to season

To serve

  • Flatbreads 4
  • Mixed salad leaves
  • Plum tomatoes 2, sliced into wedges
  • Cucumber ½, sliced
  • Red onion ½, finely sliced
  • Pickled red cabbage
  • Pomegranate ½ seeds
  • Za’atar 4 tbsp
  1. For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
  2. For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
  3. To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
  4. Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
  5. To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

You will need

  • Free range chicken thighs 8, skinned and boned

For the marinade

  • Lemon 1, juice
  • Garlic 6 cloves, finely grated
  • Red onion 1, finely grated
  • Ground black pepper 2 tsp
  • Ground cumin 2 tsp
  • Paprika 2 tsp
  • Turmeric 1 tsp
  • Crushed chilli flakes 1 tsp
  • Cinnamon ½ tsp
  • Good quality olive oil 200ml

For the garlic yogurt

  • Greek yogurt 300ml
  • Garlic clove 1, finely grated
  • Coarse salt and crushed black pepper to season

To serve

  • Flatbreads 4
  • Mixed salad leaves
  • Plum tomatoes 2, sliced into wedges
  • Cucumber ½, sliced
  • Red onion ½, finely sliced
  • Pickled red cabbage
  • Pomegranate ½ seeds
  • Za’atar 4 tbsp

Method

  1. For the marinade: the day before serving, mix all of the ingredients into a paste and apply a thick coat to the chicken thighs. If the paste doesn’t stick, add more oil. Cover and leave overnight in the fridge.
  2. For the garlic yogurt: mix the ingredients in a bowl. If it’s too thick, loosen with a splash of milk.
  3. To serve: grill or barbecue the chicken thighs (on a lightly oiled surface) for around 4 minutes on each side until cooked through. Warm the flatbreads on the barbecue or in the oven.
  4. Put a warmed flatbread on a plate, layer with the mixed leaves, tomato, cucumber, onion and cabbage. Slice the cooked chicken into strips and add to the flatbread with a handful of pomegranate seeds and a sprinkle of za’atar. Finish with a drizzle of the yogurt dressing.
  5. To fold: fold the bottom third of the flatbread up, fold in the right side and then bring the left side over the top and secure with a short wooden skewer.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

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