This meal was created using a Jamie Oliver recipie for the chicken Shawarma then adding my own sides to create a full meal
Ingredients
Chicken Shawrma
10 cardamon Pods
1 heaped teaspoon each of fennel seeds, cumin seeds, coriander seeds
1 level teaspoon each of ground cinnamon, ground allspice, ground cloves, sweet smoked paprika
8 cloves garlic
4 fresh bay leaves
4 tablespoons natural yogurt
1 heaped tablespoon smooth peanut butter
Olive oil
16 boneless chicken thighs
3 large red peppers
3 onions
Chickpea Salad
Tin of chickpeas
Feta Cheese
Coriander
Pickled Red Onion
Cherry Tomatoes
Salt
Lime
Pepper
Olive Oil
Tzatziki
Yogurt
Cucumber
Lemon
Garlic
Mint
Salt
Pepper
Chickpea and Harissa Dip
1/2 tin chickpeas
Heaped teaspoon of harissa
1/2 teaspoon of tomato puree
Juice of lemon
Salt
Pepper
Pickled Red Onion
1 red onion
1 lime
salt
Method
- For the chicken and vegetable Skewers, pod the cardamon seeds then add all the spices to a dry frying pan and toast for 2 minutes until aromatic. Crush in a pestle and mortar then add to a blender with the garlic, bay leaves, yogurt, peanut butter, a glug of olive oil and some salt and pepper.
- Slide the peppers and onions then marinate with the chicken
- Place the chicken onto 2 barbecue skewers and the peppers and onions onto 2 separate barbecue skewers
- For the chickpea salad mix all of the ingredients together and season to taste
- For the Tzatziki scoop out the seeds of the cucumber and chop finely. Chop the mint finely and crush the garlic then mix everything together and season to taste
- For the Chickpea and Harissa dip, blend everything together in a small chopper and season to taste
- For the picked red onion, finely slice the onion then mix with juice of the lime and a good amount of salt
- Grill the chicken and vegetables for approx 30 minutes
- Serve with shop bought falafel, hot sauce and flatbreads