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Recipe: Chicken Shawarma Feast

Ingredients:

  • 1 pack marinated Free Range Chicken Cutlets
  • 1 cup Greek yoghurt
  • 1 garlic clove, crushed
  • 1 tsp cumin
  • Squeeze of lemon juice
  • Salt & pepper
  • 6 flatbreads
  • Cos lettuce, sliced
  • Whole tomatoes, sliced

Method:

  • Salads for FeastCombine yoghurt, garlic, cumin and lemon juice in a bowl and mix well.  Cover and store in fridge until ready to use.  Can be done 2 days ahead.
  • Heat BBQ or heavy based pan on stove on medium high.   Place chicken cutlets skin side down and cook for 6-8 minutes until skin is crispy and a little charred.  Turn over chicken pieces and continue cooking for 5 mins or until chicken is cooked through.  Remove to plate and cover loosely with foil and rest for 5 mins.
  • To serve, slice chicken onto platters and serve alongside yoghurt sauce, tomato, lettuce and flatbreads.
  • Can also be cooked as part of a Middle Eastern feast and served with Lamb Koftas, Spiced Chickpea Salad, Rice Pilaf, Chargrilled Vegetable Platter and Shredded Red Cabbage Carrot Salad.

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