Chicken shawarma and caramelised shallot hummus bowls

Serves: 2

You’ll need

For the chicken shawarma marinade

● 350g boneless, skinless, chicken thighs

● 1 tbsp olive oil

● 1 tsp honey

● Juice of ½ lemon

● 2 cloves of garlic, finely chopped

● 2 echalion shallots, finely sliced

● 1 tsp ground cumin

● 1 tsp smoked paprika

● ½ tsp ground cinnamon

● ½ tsp ground oregano For the caramelised shallot hummus

● Glug of olive oil

● 2 echalion shallots, finely sliced

● 400g tin of chickpeas

● Juice of 1 lemon

● 1 garlic clove

● 6 tbsp tahini

● 1 tsp sea salt flakes For serving

● Pickled echalion shallots

● Cucumbers, thinly sliced

● Red cabbage, shredded

● 100g feta, crumbled

● Coriander

● Extra virgin olive oil

● Lemon wedges

● Flatbread

Method

Place the chicken in a large dish or bowl. Add all of the marinade ingredients. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the fridge for at least 2 hours, or up to 3 days.