Chicken shawarma

Cooking time of 1 hour 15 minutes – Serves 4

Nutritional information

• 408 Kcal
• 16g Fat
• 3.7g Saturates
• 28g Carbohydrates
• 6.6g Fibre
• 33g Protein
• 1.3g Salt

Allergens and Dietary Requirements

Allergens

• Gluten
• Milk

Dietary Requirements

• Halal
• Lower carb
• Kosher

Ingredients

• 1½ tbsp olive oil
• 1 lemon
• 320g skinless and boneless chicken thigh fillets
• 3 garlic cloves, minced 
• ½ tsp cumin 
• 2 tsp paprika
• 1 tsp coriander 
• ½ tsp cayenne pepper 
• 200g mixed salad leaves 
• 150g cherry tomatoes, halved
• ½ cucumber, chopped
• 1 small red onion, thinly sliced
• 1 large carrot, grated
• 35g green olives
• 50g feta cheese
• 2 wholemeal pitta breads or flatbreads 
• 125g Greek yoghurt 0% fat (optional)
• This recipe is suitable for a Kosher diet if the feta cheese and Greek yoghurt are replaced with plant-based alternatives.

Method

1. In a mixing bowl,  mix the chicken thighs, olive oil, juice of ½ a lemon, 2 cloves of minced garlic, and spices
2. Leave to marinade  for at least 1 hour (if possible, leave to marinade for 3 hours)
3. Add  the chopped vegetables into a salad bowl with the mixed  salad leaves and olives and then crumble the feta cheese over the top
4. Heat a griddle pan on a high heat then add the chicken thighs
5. Cook the thighs for 10-15 minutes, turning every couple of minutes
6. Cover the chicken in tin foil and rest the chicken for a couple of minutes  before slicing into strips
7. Lightly toast or grill the pitta bread/flatbread for 2-3 minutes and halve them
8. Optional sauce: mix  together  the Greek yoghurt, 1 clove of minced garlic, ½ tsp cumin, lemon zest, and juice of ½ a lemon