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Ed's 'rain or shine' shawarmas recipe

Ed's 'rain or shine' shawarmas recipe

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We Brits just love a barbecue, no matter the weather, and in our story, Ed is no exception. He prides himself on throwing the first barbecue of the season – and the weekend is the perfect opportunity. Come rain or shine, he’ll be grilling his famous shawarmas – through the lounge window if it's chucking it down! See method

  • Serves 4
  • 10 mins to prepare and 30-35 mins to cook, plus marinating
  • 531 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 2 tsp sumac (optional)
  • 2 garlic cloves, crushed
  • 1 lemon, ½ juiced, ½ reserved
  • 3 thyme sprigs, leaves picked
  • 
½ tsp chilli flakes

  • 8 large skinless, boneless chicken thigh fillets, or chicken breasts, fat trimmed
  • 200g Greek-style yogurt
  • handful mint, leaves chopped
  • 4 white tortilla wraps, warmed through
  • ½ cucumber, cubed
  • 2 Little Gem lettuces, shredded
  • 2 tbsp pomegranate seeds

Each serving contains

  • Energy

    2225kj
    531kcal     27%

  • Fat

    25g 36%

  • Saturates

    7g 36%

  • Sugars

    7g 8%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 38g Protein 37g Fibre 4g

Method

155x255 EdsShawarma mini
  1. Mix the oil, 1 tsp sumac (if using), garlic, lemon juice, thyme and chilli. Season, then rub into the meat. Marinate for 10 mins.
  2. If using the grill, set to high. Put the chicken on a baking tray and grill for 10-12 mins, until lightly charred and cooked through with no pink meat showing. Remove, set aside.
  3. If using a barbecue, first cook the chicken on a baking tray in the oven at gas 6, 200°C, fan 180°C for 20-25 mins, until cooked through. Once cooked, put the chicken on the barbecue and grill until charred to your liking.
  4. Mix the remaining sumac, the yogurt, mint and a squeeze of lemon in a bowl; season. Set aside.
  5. Spread each wrap with the yogurt mix. Top with cucumber and lettuce. Slice the chicken into bite-sized pieces and divide between the wraps, then top with pomegranate seeds. Roll up, cut in half and serve warm.

Little help

To clean a dirty grill pan before you get barbecuing, heat it up, then carefully rub it with the cut side of a lemon dipped in salt.

Leftovers

Chop any leftover herbs finely, drop into an ice cube tray and top up with either stock or olive oil, then freeze for when you next need them (the cubes can be added directly to the pan).

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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