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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.

Rating
Medium
Serves
2
Course
Main
Prepare
-
Cook
13 mins
Total time
-

Ingredients

For your marinade

3 heaped tbsp strained Greek yoghurt

1 tsp smoked paprika

1 tsp turmeric

1.5 tsp salt

garlic4 cloves of

gingerA small knob of

½ tsp garam masala

lemonJuice of 1

A glug of olive oil

For your shawarma

4/6 pitta breads

chicken breasts2 sliced into 1” strips (or thigh fillets if preferred)

100g hummus

100g extra yoghurt

‘The Red One’Dash of

Drizzle of extra yoghurt to finish

For your salsa

shallot1 finely diced

flat leaf parsleySmall bunch of roughly chopped

cherry tomatoes5 diced

pomegranateSeeds from ½ a

Drizzle of olive oil

lemonJuice of 1

1 tsp salt

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’.