Dean's chicken shawarma
Dean Edwards is getting summery with a Middle Eastern-inspired chicken shawarma dish.
(Serves 4)
Ingredients:4 chicken breasts each sliced into 5 pieces80ml low fat natural yoghurt2 cloves garlic crushed1 tsp smoked paprikaJuice and zest ½ lemon½ tsp cumin½ tsp dried oregano½ tsp ground cinnamonChilli Sauce: (You can use shop bought. Available in bottles from your supermarket)4 cloves garlic crushed1 small red onion diced2 red chillies roughly chopped1 fresh tomato diced1 red pepper deseeded and roughly chopped2 tbs tomato puree1 tbs white wine vinegar½ cucumber peeled and deseeded200ml natural yoghurt3 tbs chopped fresh mint1 red onion thinly sliced (optional)3 ripe plum tomatoes deseeded and dicedSmall tub hummus4 flat breads
Method:
In a large bowl Marinade the sliced chicken in the yoghurt, garlic, spices and lemon for a couple of hours then thread onto soaked wooden skewers and cook on a pre heated griddle pan or BBQ for around 7-8 mins per side or until cooked through.
Place all of the ingredients for the chilli sauce into blender then blitz until a fine smooth, cook off in a pan for 3-4 minutes, adding water to loosen if required. Season with a touch of salt.
Mix the cucumber, mint, yoghurt, cumin and sugar in a bowl and leave to stand for 10 minutes before serving.
Serve the chicken on some toasted flat breads that have been smeared with a dollop of hummus, add some of the diced salad, raita and some chilli sauce.