Shawarma Chicken
Donal's Notes
Middle Eastern feast that’s great with either chicken or lamb. Use chicken thighs for the best flavour.
For the shawarma:
For the salad:
To assemble:
Instructions
First make the shawarma marinade. Peel the garlic and halve the lemon.
In a mixing bowl, mix together the olive oil and lemon juice, and grate in the garlic. Add the salt, ground cumin, ground coriander, black pepper, turmeric, ground cinnamon and cayenne.
Slice the chicken into thin pieces and add to the marinade. Stir to combine and allow to marinate in the fridge for as little as 30 minutes but as long as overnight.
Cook the chicken. Preheat the oven to 190C, fan 170C, gas mark 5. Transfer the chicken into a roasting tray and cook for 25-30 minutes until golden and cooked through.
While the chicken is cooking, make the salad. Halve the colourful cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
In a large bowl, add the tomatoes and parsley, and tear the Baby Gem lettuce into smaller pieces. Add the red onion, and toss together with the rest of the olive oil and white wine vinegar.
To assemble the shawarma, spread some hummus inside the pitta and add salad and chicken, hot from the oven.
