Shawarma chicken with fattoush salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender marinated chicken, griddled and served with a torn pitta and watermelon salad, is far more interesting than anything you’ll find at the local kebab shop.
Ingredients
Chicken breast, skinless, raw
4 medium
Ground Cumin
1 teaspoon(s), level
Ground coriander
1 teaspoon(s), level
Paprika
1 teaspoon(s), level
Fennel Seeds
1 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
2 teaspoon(s)
Cucumber
1 individual, medium, halved, deseeded and thickly sliced
Tomato
325 g, roughly chopped
Radish
200 g, trimmed and thickly sliced
Watermelon
200 g, diced
Parsley, fresh
1 sprig(s), fresh, leaves picked and roughly chopped
Dill, Fresh
1 tablespoon(s), chopped
Extra virgin olive oil
4 teaspoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
1 zest(s) of 1
Wholemeal Pitta Bread
2 medium
Instructions
1
To make the shawarma marinade, mix all the marinade ingredients together in a small bowl, then season well. Brush the mixture all over the chicken and set aside to marinate for at least 15 minutes.
2
To make the fattoush salad, put the cucumber, tomatoes, radishes, watermelon and herbs into a large bowl, then toss to combine. Whisk the oil with the lemon zest and juice, then season to taste, drizzle over the salad and set aside.
3
Set a large nonstick griddle over a medium heat and griddle the chicken for 5-10 minutes on each side until lightly charred and cooked through. Remove from the griddle and let rest while you finish the salad.
4
Split the pittas, toast until crisp, then tear into bite-size chunks. Stir through the salad and toss to combine, then serve with the chicken.
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