TASTY CHICKEN SHAWARMA RECIPE RECIPES

Steps:

• Preheat the oven to 180°C/fan 160°C and lightly grease a 900g loaf tin.

  For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.

  Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.

  Meanwhile, make the slaw. Put the broccoli into a large bowl.

  Put the yoghurt into a second bowl and heat the oil in a small pan. As soon as the oil is hot, add the mustard powder and seeds – when the seeds begin to pop, pour the oil and seeds over the yoghurt, add the salt and stir. Pour this dressing over the broccoli, then mix in the parsley.

  When the shawarma is ready, leave it in the tin for 10 minutes so that all the juices can go back into the chicken.

  Tip it out of the tin and slice your shawarma. We like to eat this piled into flatbreads with the slaw. Any leftovers can be kept in the fridge, or frozen for the next time you need your shawarma fix.

Steps:

• Preheat an indoor or outdoor grill to high
• In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning
• And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like
• Slather the mixture all over the chicken until it is well-coated
• Transfer to the grill and cook on each side for 6-7 minutes, until cooked through
• Remove from the grill and let the chicken rest before thinly slicing
• Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper
• Cook, stirring frequently, for about 5 minutes until the veggies start to wilt
• Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO
• Mix to combine
• Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side
• To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce
• Serve with Grilled Vegetable Couscous Salad alongside