FOOD AND DRINK Ultimate chicken shawarmas Serves 2 –8 INGREDIENTS 600g boneless, skinless chicken thigh fillets 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp ground coriander 1 tsp ground cumin 1 tsp cayenne pepper 4 fat garlic cloves, crushed Finely grated zest of 1 unwaxed lemon Juice of ½ lemon 4 tbsp Greek yogurt Olive oil Maldon sea salt flakes and freshly ground black pepper To serve 6–8 round flatbreads of your choosing (or use pittas) 200g Greek yogurt 4 large tomatoes, sliced, then each slice cut in half 1 large red onion, halved and finely sliced into half-moons 1 small bunch (about 30g) of fresh coriander, roughly chopped Gherkins or cucumbers in brine (as many as you like), finely sliced METHOD Place the chicken thigh fillets in a bowl. Add the spices, garlic, lemon zest and juice, yogurt, a good drizzle of olive oil (about 2 tbsp) and a generous amount of salt and black pepper. Using your hands, work the marinade into the chicken, ensuring it is mixed evenly and coats every exposed part of all the fillets. Cover the bowl with clingfilm and marinate for at least 30 minutes or overnight in the refrigerator. Drizzle a little olive oil into a large frying pan set over a medium heat. When the oil is hot, add the chicken – reduce the heat if the thighs begin to cook too quickly. Fry gently for 10–12 minutes on each side, or until the thighs have a nice, deep golden brown crust and are cooked through. When done, remove and cut the thighs widthways very thinly. then fold over the sides to enclose the filling as tightly as possible. Repeat with the remaining flatbreads and filling. To make eating the shawarmas a little easier, wrap the base with some doubled-up baking paper or a square of kitchen foil, to hold the juices in. across the surface. Place a line of tomato half-moons down the middle. Stack some shredded chicken over this, then follow with the onion, coriander and a few slices of pickled cucumbers. To serve, lay a flatbread on your work surface. Spread Greek yogurt Fold up the bottom of the flatbread, Yorkshire Life: October 2020 125
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