Description
Spiced, crisp chicken served with a cool salad and a creamy, zesty dressing – perfect any weather.
Ingredients
Scale
Sharwarma:
- 8 chicken thigh fillets, cut into bite-sized chunks
- 2 tbsp. olive oil
- 1tsp paprika
- 1tsp ground cumin
- ½tsp ground coriander
- ¼tsp chili powder
- Pinch of cinnamon
- 1 clove garlic, peeled and minced
Salad:
- Small Bag (100g) Watercress
- Handful of baby spinach
- 3 radishes, sliced thinly
- 2 large pita breads
- 2 tsp olive oil
- Pinch of salt and pepper
Salad Dressing:
- 3tbsp buttermilk
- 2tbsp sour cream
- 2tbsp mayonnaise
- 2tbsp chopped coriander/cilantro
- Juice of 1 small lime
- ½ of a red chilli, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 small garlic clove peeled and minced
Instructions
- First marinate the Shawarma. Place the chopped chicken things in a large bowl and add the rest f the Shawarma ingredients. Mix together, then cover with clingfilm and place in the fridge for an hour (or up to overnight).
- When you’re ready to prepare the salad, preheat the oven to 200C/400f and place a cast iron griddle on the hob to heat up. Split the pita breads (so you have 4 thin breads) and brush both sides of your pita breads with the olive oil, sprinkle with a pinch of salt and pepper, then bake for 6-7 minutes until golden. Set aside until needed.
- Place the chicken pieces on the griddle and cook for 6-10 minutes – turning a couple of times until slightly charred on the outside cooked through in the middle.
- Whilst the chicken is cooking make your salad dressing by mixing all of the ingredients together in a small bowl until combined.
- Divide the watercress, spinach and radish slices between 4 plates. Cut or tear the pita breads into small pieces and place on top of each salad. Place the cooked chicken on top and drizzle on a little of the salad dressing.
- Serve with the remaining salad dressing.
- Category: Side, Main