Chicken shawarma

Name: Chicken shawarma
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoon(s) Lemon Juice, Fresh; 2 tablespoon(s) Olive Oil; 4 clove(s) Garlic crushed; 1 teaspoon(s) Salt; 2 teaspoon(s), level Ground Cumin; 2 teaspoon(s), level Paprika; 2 teaspoon(s) Black pepper; 2 g Schwartz Baharat Middle Eastern Street Food Seasoning 1 tsp; 0.5 teaspoon(s) Turmeric; 0.5 teaspoon(s), level Cayenne Pepper; 0.25 teaspoon(s), level Ground Cinnamon; 520 g Chicken thigh, skinless, boneless, raw 4 x 130g fillets; 0.25 teaspoon(s), level Cumin seeds; 200 g 0% fat natural Greek yogurt; 0.5 medium Lemon zest and juice of; 2 medium Red onion cut into slim wedges; 30 g Pomegranate 2 tbsp seeds; 2 tablespoon(s) Parsley, fresh roughly chopped; 4 individual WW Wholemeal Wraps

Points® value

Total Time

0 min

Prep

0 min

Cook

0 min

Serves

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), crushed

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, 1 tsp

Turmeric

½ teaspoon(s)

Cayenne Pepper

½ teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Chicken thigh, skinless, boneless, raw

520 g, 4 x 130g fillets

Cumin seeds

¼ teaspoon(s), level

0% fat natural Greek yogurt

200 g

Lemon

½ medium, zest and juice of

Red onion

2 medium, cut into slim wedges

Pomegranate

30 g, 2 tbsp seeds

Parsley, fresh

2 tablespoon(s), roughly chopped

WW Wholemeal Wraps

4 individual

Instructions

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.
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.
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.
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.

Notes

To make kebabs, use 500g skinless chicken breast fillets instead of thighs. Cut into chunks and marinate as in step 1. Thread onto 6 skewers with the onion. Grill for 10-12 minutes, turning every so often.

Chicken shawarma

Ingredients

Instructions

Notes

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