CHICKEN SHAWARMA
(Serves 6)
Chicken Marinade
8 boneless chicken thighs
1 tbsp ground green cardamom
1 tbsp ground coriander seeds
2 tbsp ground cumin
2 tbsp smoked paprika
1 tsp chilli powder
1 tsp salt
1/2 tsp black pepper
3 tbsp Greek yogurt
2 tbsp lemon juice
3tbsp olive oil
2 minced garlic cloves
1. Add all of the ingredients into a large zip lock bag, pop it into the fridge to marinate for at least 4 hours but overnight is best.
2. Place the chicken on a baking tray under a grill and cook at mark 3 for 20 minutes turning over to cook the other side after 10 minutes. Check by cutting a piece open to see if it is cooked properly. You can alternatively cook it on griddle pan turning the chicken halfway during cooking time. Slice when you are serving.
Yogurt Dressing
250ml Greek yoghurt
1 clove garlic crushed
1 tsp cumin
1/4 lemon juiced
Salt to taste
1. Mix everything together and season to taste
Flatbreads
[6-8 large]
500g plain flour
300ml milk
80g butter
Pinch of salt
1. Heat the milk and add butter, melt over a low heat. Add the flour and salt to a large mixing bowl, make a well in the center of the flour. Pour in the milk and butter, using a fork bring it together. Knead lightly on a floured surface and place back into the mixing bowl. Cover with cling film and allow to rest for 30 minutes.
2. Divide in to even sized balls and roll out on a floured surface to form a flatbread shape. Cook on each side on a griddle pan or ordinary pan for 2-3 minutes until puffed up a little and lightly browned. To make sure the flatbreads stay warm and soft keep them in a clean damp tea towel in a warm oven 60°c.
Salad
1 cucumber
4 medium tomatoes
1 small red onion
3 spring onions
1/2 pomegranate
1 avocado
Small bunch fresh coriander
Small bunch of mint
1. Chop all vegetables and herbs combine in a bowl and serve with chicken, flatbreads and yogurt dressing.