Name: Chicken shawarma
Yield: serving
Cuisine: Ingredients
Ingredients: lemon zest and juice; 5 ml cumin ground; 5 ml paprika; 1 ml turmeric ground; nutmeg ground, pinch; cloves; 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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Ingredients (17)

	lemon — zest and juice
5 ml	cumin — ground
5 ml	paprika
1 ml	turmeric — ground
	nutmeg — ground, pinch
	cloves
	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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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.