Chicken shawarma
8
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
In the Middle East, meat is traditionally marinated in this spicy sauce, cooked on a spit, then sliced and piled into pitta or flatbread. It’s delicious with lamb, but we’ve used it to marinate chicken
Ingredients
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
2 tablespoon(s)
Garlic
4 clove(s)
Salt
1 teaspoon(s)
Ground Cumin
2 teaspoon(s), level
Paprika
2 teaspoon(s), level
Black pepper
2 teaspoon(s)
Schwartz Baharat Middle Eastern Street Food Seasoning
2 g
Turmeric
½ teaspoon(s)
Cayenne Pepper
½ teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Chicken thigh, skinless, boneless, raw
520 g
Cumin seeds
¼ teaspoon(s), level
0% fat natural Greek yogurt
200 g
Lemon
½ medium
Red onion
2 medium
Pomegranate
30 g
Parsley, fresh
2 tablespoon(s)
WW Wholemeal Wraps
4 individual
Instructions
1
Make the marinade: combine the lemon juice, olive oil, garlic cloves, sea salt, black pepper, ground cumin, paprika, baharat, turmeric, cayenne pepper and cinnamon in a large bowl. Add the chicken, stir to coat, then cover and marinate in the fridge for at least 2 hours or preferably overnight.
2
Make the yogurt sauce: toast the cumin seeds in a frying pan until fragrant. Transfer to a pestle and mortar, then grind to a powder. Stir into the yogurt with the lemon zest and juice. Chill.
3
Remove the chicken from the fridge and bring it to room temperature. Add the onion and toss to coat. Cook the chicken and onion on a hot barbecue or griddle pan for 4 minutes, brushing with the marinade as you go. Turn and cook for 6-8 minutes, turning every minute or so until cooked through. Transfer to a board and let rest.
4
Slice the chicken and arrange on a serving board or platter with the onions. Scatter over the pomegranate and parsley. Serve with the wraps, salad and yogurt sauce.
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