Yamza Chicken Shawarma
Preparation time: 8 mins Cooking time: 13 mins Serves 2 Move over fish and chips, there’s a new duo for our dinner plates! Try pairing this tender shawarma with ‘the red one’ for a delicious middle eastern fusion fired up with fruity fermented chilli flavours.
Method
Blend marinade ingredients in a liquidiser to make a paste (it’s important to puree your ingredients to allow the ginger enzymes to soften the chicken). Marinate chicken in a bowl and leave in fridge for at least 1 hour (or preferably overnight). Mix salsa ingredients in a separate bowl and leave to marinade 30 mins before serving. Grill chicken until caramelised and cooked through (5/10mins) - if using thigh, cook for an extra 10 mins until soft and tender (can pan fry/BBQ/roast chicken if you prefer). Warm pittas in the oven, spoon on some hummus, add sliced chicken, a drizzle of plain yoghurt, the salsa, and a dash of ‘The Red One’.
