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Chicken shawarma


Chicken shawarma

Ingredients 19
Servings
Time
  • juice and zest of 1 lemon
  • 60
    ml
    olive oil
  • 5
    ml
    cumin powder
  • 5
    ml
    paprika
  • 1
    ml
    turmeric powder
  • pinch
    pinch of nutmeg
  • 3 cloves
  • pinch of cinnamon
  • 2,5
    ml
    chilli flakes
  • 3
    cloves
    garlic, peeled and minced
  • coarse salt and black pepper
  • 4
    boneless chicken breasts
  • 400
    g
    can chickpeas, drained and rinsed
  • 60
    ml
    crunchy peanut butter
  • 3
    cloves
    garlic, peeled
  • juice and zest of 1 lemon
  • salt and pepper
  • pinch of paprika
  • 125
    ml
    olive oil
 

Method

 

Preheat the oven to 200 °C.

MARINADE

Whisk together the lemon juice, zest and olive oil. Heat a pan over medium-high heat and toast the spices until fragrant. Add the toasted spices to the lemon and oil mixture, as well as the garlic and salt and pepper and whisk together.

Thinly slice the chicken breasts and combine with the marinade. Refrigerate for at least 30 minutes to overnight.

Remove the meat from the marinade and put on a greased baking sheet. Roast for 15 minutes or until the chicken is done and starting to crisp on the edges.

HUMMUS

In a blender, combine the chickpeas, peanut butter, garlic, lemon zest and juice, salt and pepper and paprika. Pulse while adding some olive oil. Continue blending until the hummus is smooth (add more oil, if necessary). Adjust the seasoning to taste.

TO SERVE

Spread the hummus on the toasted pita bread. Top with the chicken, cucumber, tomato, olives and fresh coriander.

 

Read more on: chicken recipes
 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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