Shawarma paste is packed full of spices – providing a hit of Middle Eastern-style flavour normally only found in your local Lebanese restaurant. This recipe makes enough for four with some leftovers for lunch the next day. The classic kebabshop accompaniments give it an authentic post-pub feel.
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Use a rolling pin to bash any fatter parts of the chicken thighs to even out the thickness. Put in a bowl, add the shawarma paste and use your hands to coat the chicken in the paste (use a clean pair of rubber gloves, if you like). Cover and set aside at room temperature for 30 minutes or cover and chill for up to 24 hours.
Meanwhile, put the onion in a small bowl with a pinch of salt. Stir in the ketchup, chilli sauce and lemon juice; set aside. Toss together the shredded cabbage and carrot in a bowl with a good pinch of salt; set aside. Put the lettuce in a serving bowl.
Heat a griddle pan over a high heat and, once hot, drizzle in the oil and carefully wipe out with kitchen paper. Cook the chicken for 5 minutes, undisturbed, then turn the thighs over and continue to cook for a further 5 minutes or until cooked through with no pink meat remaining. Transfer to a board to rest. Put the griddle back on the heat and cook each of the flatbreads for 2 minutes, flipping halfway through. Slice the chicken and pile on top of the warm flatbreads with generous dollops of the onion chutney, plenty of salad and spoonfuls of tzatziki. Serve with the lemon wedges for squeezing.
Leftovers
Chop the leftover chicken shawarma and fold through mixed leaves with any other salad veggies. Mix a drizzle of olive oil and a splash of water into leftover tzatziki to make a dressing to toss through the salad.
Typical values per serving when made using specific products in recipe
Energy | 3,323kJ/ 792kcals |
|---|---|
Fat | 31g |
Saturated Fat | 8.5g |
Carbohydrates | 61g |
Sugars | 16g |
Fibre | 8.9g |
Protein | 62g |
Salt | 2.3g |
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