Chicken shawarma wrap
This is a popular takeaway meal, especially after a big night out. Often the shawarma kebab is laden with sauces, usually shopbought and full of thickeners, flavourings and preservatives. The meat used here is thigh, and you can create this at home with the right spice blend and a hot grill.
SERVES 4
■ 8 large skinless and boneless chicken thighs
■ Sea salt and black pepper
■ Juice of 2 lemons
■ 3tbsp extra-virgin olive oil
■ 3 garlic cloves, crushed
■ 1tsp smoked paprika
■ 2tsp ground cumin
■ 1tsp ground coriander
■ 1tsp dried chillies
■ ½tsp ground cinnamon
FOR THE TAHINI SAUCE
■ 4tbsp runny tahini paste
■ 4tbsp light olive oil
■ Juice of 1 small lemon
■ 1tsp honey or maple syrup
■ ½ a garlic clove, crushed
■ 6tbsp warm water
■ Sea salt
■ 2tbsp Greek yoghurt
TO SERVE
■ Wholemeal Tortillas (see recipe, page 41 or for wholemeal pitta breads see recipe on Mail+ Editions)
■ Thinly sliced red onion
■ Diced cucumber and tomato
■ Shredded lettuce
■ Pomegranate seeds (optional)
Put the chicken thighs into a bowl and season with salt and pepper. Place the lemon juice, olive oil, garlic, spices, ½tsp salt and a grinding of pepper in a small bowl and whisk. Pour over the chicken thighs and rub with your hands to coat the meat. You can also do this in a sealable bag if you don’t want to use your hands. Cover the bowl (or seal the bag) and chill for 2 hours or overnight.
To make the tahini sauce, place the tahini paste, oil, lemon juice, honey or maple syrup and garlic in a small bowl and whisk to combine. Taste and if it’s too sour add more honey or maple syrup to balance the flavours. Gradually add the water while whisking until the mixture becomes smoother. (You can also blitz all the ingredients in a food processor until smooth.) Taste and season with a little salt. Stir in the Greek yoghurt and chill until ready to use.
Preheat the grill to medium-high and arrange the marinated chicken thighs on a grill rack or baking sheet. Grill for 10 minutes on each side, or until the chicken is cooked through. Transfer to a board and slice. To construct the shawarma, spread the tahini dressing over a tortilla or inside a pitta, then add the chicken slices, red onion, cucumber, tomato, lettuce and pomegranate seeds, if using.