Chicken Shawarma

Ingredients

Chicken Marinade:

• 2 lb chicken thigh fillets
• 1 large garlic clove
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 1 Tbsp ground cardamon
• 1 tsp ground cayenne pepper
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 Tbsp lemon juice
• 3 Tbsp olive oil

Yoghurt Sauce:

• 1 cup Greek yoghurt
• 1 clove garlic
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve:

• 4 – 5 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
• Sliced lettuce (cos or iceberg)
• Tomato slices
• Red onion, finely sliced
• Cheese, shredded (optional)
• Hot sauce of choice (optional)

Instructions

1. Marinade chicken – Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
2. Yogurt Sauce – Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
3. Preheat stove or BBQ – Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
4. Cook chicken – Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
5. Rest – Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve:

1. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
2. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Mediterranean Yellow Rice

Ingredients

• 2 Tbsp oil olive or avocado
• ½ sweet onion, finely diced
• 3 cloves garlic, crushed
• ¾ tsp turmeric
• ¼ tsp cumin
• ¼ tsp paprika
• 1 ¼ tsp salt to taste
• 1 ½ cups basmati rice, rinsed and drained
• 2 ¼ cups water
• 2 Tbsp cilantro, finely chopped
• 2 Tbsp parsley flat-leaf, finely chopped
• ¼ cup pine nuts, toasted

Instructions

1. Add oil and diced onion to a medium-sized pot over medium heat. Saute for 2-3 minutes, or until onion becomes translucent. Add crushed garlic and continue sauteing for another minute.
2. Mix in turmeric, cumin, paprika, and salt. Toast until fragrant. (About 1 minute.)
3. Pour in water, scraping the bottom of the pot to release any bits that are stuck, and add in the rice. Give it a good stir, and bring the water to a boil.
4. Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.
5. Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately with some Lamb Koftas and Tzatziki sauce and enjoy!