Lebanese style chicken shwarma
Its the dish of Champions! As Wimbledon enters its second week, there's reports that Andy Murray and Maria Sharapova having been eating a Lebanese chicken dish on most days. Now John Whaite is serving up his own version!
Shwarma is chicken which has been cooked in a blend of tomato and yoghurt, with Lebanese flavouring such as sumac and saffron, served with a salad and tahini in a Middle Eastern style flat bread.
Ingredients
For the chicken
Generous pinch saffron strands30ml milk500g mini chicken breast fillets150g Greek yoghurt1 onion, very finely chopped1 tbsp sumac1 tsp ground cinnamon1 tsp ground coriander1 fat red chilli, finely choppedSalt and pepper
For the dip
200g thick Greek yoghurt 1/2 cucumber, peeled and gratedJuice and zest of 1 lemon1 garlic cloves, mincedSalt and pepperGround smoked paprikaOlive oil
To serve
Large flatbreadsChopped fresh tomatoesChopped fresh cucumberFresh corianderHot chilli sauce
Method
To make the marinade, soak the saffron in the milk until very golden and add to the yoghurt along with all the other ingredients. Let the chicken marinate overnight, or for at least 2 hours.
For the dip just mix together the ingredients and chill until needed. Add a pinch of paprika and some oil just before serving.
To fry the chicken heat a little rapeseed oil in a pan and allow to get hot. Add the chicken (not too much of the yoghurt though) and fry until cooked through - you may wish to do this in batches.
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