Chef Ed’s Chicken Shawarma

Preparation time
8 mins

Cooking time
13 mins

Serves
2

Move over fish and chips, there’s a new duo for our dinner plates! Try pairing this tender shawarma with ‘The Red One’ for a delicious Middle Eastern fusion fired up with fruity fermented chilli flavours.

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Ingredients

For your marinade

  • 3 heaped tbsp strained Greek yoghurt
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1.5 tsp salt
  • 4 cloves of garlic
  • A small knob of ginger
  • ½ tsp garam masala 
  • Juice of 1 lemon
  • A glug of olive oil

For your shawarma

  • 4/6 pitta breads
  • 2 chicken breasts sliced into 1” strips (or thigh fillets if preferred)
  • 100g hummus 
  • 100g extra yoghurt 
  • Dash of ‘The Red One’
  • Drizzle of extra yoghurt to finish

For your salsa

  • 1 shallot finely diced
  • Small bunch of flat leaf parsley roughly chopped
  • 5 cherry tomatoes diced
  • Seeds from ½ a pomegranate
  • Drizzle of olive oil
  • Juice of 1 lemon
  • 1 tsp salt

Method

1. Blend marinade ingredients in a liquidiser to make a paste (it’s important to puree your ingredients to allow the ginger enzymes to soften the chicken).
2. Marinate chicken in a bowl and leave in fridge for at least 1 hour (or preferably overnight).
3. Mix salsa ingredients in a separate bowl and leave to marinade 30 mins before serving.
5. Grill chicken until caramelised and cooked through (5/10mins) - if using thigh, cook for an extra 10 mins until soft and tender (can pan fry/BBQ/roast chicken if you prefer)
6. Warm pittas in the oven, spoon on some hummus, add sliced chicken, a drizzle of plain yoghurt, the salsa, and a dash of ‘The Red One’.

Ingredients

For your marinade

  • 3 heaped tbsp strained Greek yoghurt
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1.5 tsp salt
  • 4 cloves of garlic
  • A small knob of ginger
  • ½ tsp garam masala 
  • Juice of 1 lemon
  • A glug of olive oil

For your shawarma

  • 4/6 pitta breads
  • 2 chicken breasts sliced into 1” strips (or thigh fillets if preferred)
  • 100g hummus 
  • 100g extra yoghurt 
  • Dash of ‘The Red One’
  • Drizzle of extra yoghurt to finish

For your salsa

  • 1 shallot finely diced
  • Small bunch of flat leaf parsley roughly chopped
  • 5 cherry tomatoes diced
  • Seeds from ½ a pomegranate
  • Drizzle of olive oil
  • Juice of 1 lemon
  • 1 tsp salt
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TRY IT WITH ‘THE RED ONE’

Red
‘THE RED ONE’
‘THE RED ONE’

Lebanese-inspired lip-smacker bursting with fermented scotch bonnets and lime.

Slide

Find out about Chef Ed and his Eastern Fusion journey.