Chicken shawarma

SERVES 6 PREPARATION: 25 MIN MARINATING: 30 MIN OR OVERNIGHT COOKING: 15 MIN

MARINADE

juice and zest of 1 lemon 60ml (¼c) olive oil

5ml (1t) cumin powder

5ml (1t) paprika

1ml (¼t) turmeric powder pinch of nutmeg

3 whole cloves pinch of cinnamon

2,5ml (½t) chilli flakes 3 garlic cloves, peeled and

minced coarse salt and black pepper 4 boneless chicken breasts

HUMMUS

1 can (400g) chickpeas,

drained and rinsed

60ml (¼c) crunchy peanut

butter

3 garlic cloves, peeled juice and zest of 1 lemon salt and pepper pinch of paprika

125ml (½c) olive oil

TO SERVE

wholegrain toasted pitta breads, sliced cucumbers and tomatoes, olives, fresh coriander

Preheat the oven to 200°C and grease a baking sheet.

1 MARINADE Whisk together the lemon juice, zest and olive oil. Heat a pan over medium-high heat and toast the spices until fragrant. Add the toasted spices to the lemon and oil mixture, and whisk in the garlic. Season with salt and pepper.

2 Thinly slice the chicken breasts and cover with the marinade. Marinate in the refrigerator for at least 30 minutes or overnight.

3 Remove the meat from the marinade and put on the prepared baking sheet. Roast for 15 minutes or until the chicken is done and starting to crisp on the edges.

4 HUMMUS In a blender, combine the chickpeas, peanut butter, garlic, lemon juice and zest, salt and pepper and paprika. Pulse while gradually adding the olive oil. Continue blending until the hummus is smooth (add more oil, if necessary). Adjust the seasoning to taste.

5 TO SERVE Spread the hummus on the toasted pitta breads. Top with the chicken, cucumber, tomatoes, olives and coriander.