Chicken shawarma

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Use peanut butter instead of tahini (a sesame seed paste) in the hummus – it’s much cheaper.

By Food24 July 30 2018
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Ingredients (17)

lemon — zest and juice
5 ml cumin — ground
5 ml paprika
1 ml turmeric — ground
nutmeg — ground, pinch
cinnamon — ground
2,5 ml dried chilli flakes
3 garlic — cloves, peeled and minced
salt and freshly ground back pepper
4 chicken breast fillets — boneless
400 g chickpeas — tinned, drained and rinsed
60 ml peanut butter — crunchy
3 garlic — cloves, peeled
lemon — zest and juice
salt and freshly ground black pepper
paprika — pinch
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Preheat the oven to 200 °C.


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

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.


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.


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

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