Donal Skehan’s chicken shawarma flatbreads
Donal’s making his flavourful chicken shawarma in a spiced marinade, alongside his red pepper hummus and salad, all topped on to a warm flatbread. It’s perfect for a BBQ spread!
Chicken shawarma with red pepper hummus
Serves 4
Ingredients
For the chicken:
500g chicken thighs, boneless & skinless, cut in bite size pieces
100g Greek yoghurt
2 garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1 tsp sea salt
2 tbsp rapeseed oil
For the red pepper hummus:
2 roasted red pepper, from a jar, seeds removed
400g tin chickpeas, drained and rinsed
Juice of 1 lemon
2 tbsp tahini
1 garlic clove, finely grated
2 tsp cumin
1 tsp cayenne pepper
Pinch of sea salt
For the salad:
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
200g lentils, cooked and cooled
½ red onion, finely sliced
1 romaine lettuce, shredded
½ cucumber, finely sliced
3 tbsp pine nuts, toasted
A small handful mint, roughly chopped
To serve:
4 flatbreads
Lemon wedges
Method
1. Place the chicken thighs, yoghurt, garlic, coriander, cumin, turmeric, paprika and salt in a mixing bowl and toss to combine completely. Cover and leave to marinade for 30 minutes or overnight in the fridge.
2. Blitz all the ingredients for the red pepper hummus in a food processor until completely smooth. Season with sea salt to taste and loosen with a few tbsp water if required. Transfer to a bowl and set aside.
3. Remove the chicken from the fridge 15 minutes before cooking.
4. Place a large griddle pan over a medium high heat, add 2 tbsp oil and fry the chicken in batches for 3-4 minutes either side or until cooked all the way through. Transfer to a plate and keep warm.
5. Place all the ingredients for the salad in a mixing bowl and toss to combine. Season to taste.
6. Serve the cooked chicken alongside the hummus, salad, warmed flatbreads and lemon wedges.