Chicken shawarma

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

Drum Food - - CONTENTS -

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.

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