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Chicken shawarma recipe
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Marinating chicken thighs in aromatic ras el hanout paste gives a delicious flavour that really sings when the meat is griddled. Top the chicken with a cooling yogurt dressing and serve in toasted pitta bread for a tasty weeknight supper for two. See method
Ingredients
- 2 tbsp ras el hanout paste
- 1 tbsp oil
- 1 lemon, juiced
- 4 boneless chicken thigh fillets
- 100g (3 1/2oz) low-fat Greek-style yogurt
- 1 garlic clove, crushed
- 2 large pitta breads, toasted and halved horizontally
- 2 tomatoes, sliced
- 1 small red onion, sliced
- 1 little gem lettuce, shredded
- 1 tbsp jalapeños from a jar, drained
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
2875kj
684kcal
34%
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Fat
27g
39%
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Saturates
6g
32%
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Sugars
10g
11%
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Salt
3.1g
52%
of the reference intake
Carbohydrate 60.5g
Protein 52.1g
Fibre 5.5g
Method
- In a large bowl, combine the ras el hanout paste with the oil and half the lemon juice. Add the chickenand toss to coat in the mixture. Set aside.
- In a separate small bowl, combine the yogurt, garlic and remaining lemon juice; season to taste. Set aside until ready to serve.
- Preheat a griddle pan or grill to medium-high. Cook the chicken for about 7 minutes on each side, until cooked through (make sure the juices run clear and no trace of pink meat remains). Remove from the pan or grill and slice.
- Stuff one sliced thigh into each pitta pocket, along with the tomatoes, onion and lettuce. Serve with the yogurt dressing and jalapeños on the side.
See more Dinner ideas for two
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.