Recipe

Chicken Shawarma with Yoghurt Tahini Sauce

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Chicken Shawarma with Yoghurt Tahini Sauce

Super quick and easy way to make chicken spicy and delicious. Served with a Tomato and Cucumber Relish




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 2 tbsp x Shawarma spice rub
  • 1 x lemons – juice
  • 2 cloves x garlic – crush, peel and chop finely
  • 1/2 x brown onion – slice
  • 1/2 x red pepper – slice
  • 1 tbsp x tahini base
  • 2 tbsp x olive oil for the tahini sauce (from your pantry)
  • 75ml x yogurt
  • 1 x tomatoes – dice
  • 1/2 x cucumber – dice
  • 1/2 x red onion – peel and chop finely
  • 10g x fresh parsley – chop coarsely
  • 1 tsp x apple cider vinegar
  • 1/2 tsp x dried oregano
  • 1 tbsp x olive oil for the relish (from your pantry)
  • olive oil, butter, salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 4 tbsp x Shawarma spice rub
  • 2 x lemons – juice
  • 4 cloves x garlic – crush, peel and chop finely
  • 1 x brown onion – slice
  • 1 x red pepper – slice
  • 2 tbsp x tahini base
  • 4 tbsp x olive oil for the tahini sauce (from your pantry)
  • 150ml x yogurt
  • 2 x tomatoes – dice
  • 1 x cucumber – dice
  • 1 x red onion – peel and chop finely
  • 20g x fresh parsley – chop coarsely
  • 2 tsp x apple cider vinegar
  • 1 tsp x dried oregano
  • 2 tbsp x olive oil for the relish (from your pantry)
  • olive oil, butter, salt and pepper (from your pantry)

Method

Step 1

Place the chicken breasts in a large bowl. Drizzle with a little olive oil. Then sprinkle with the Shawarma spice rub, a THIRD of the garlic and a THIRD of the lemon juice. Roll the chicken to coat all over. Place a frying pan on medium to high heat. When hot, add the chicken breasts to the pan. They should sizzle (if the pan is hot enough). Cook for 5 to 7 minutes each side (turning only once) until lightly charred and cooked through. Then add a knob of butter. Spoon the melted butter over the chicken for a few seconds. Transfer the chicken to a plate, cover in tin foil and set aside to rest. Cut into thin slices (about 5 mm thick).

Step 2

Place a few glugs of olive oil in another pan onto medium high heat. When the oil is hot, add the onion and red pepper and season with some salt and pepper. Stir fry for about 5 minutes until the veggies start to wilt. Remove and set aside.

Step 3

Yoghurt Tahini Sauce: whisk the tahini base with olive oil, a THIRD of the garlic and a little salt to combine. Then add the yoghurt and a THIRD of the lemon juice. Set aside.

Step 4

Tomato and Cucumber Relish: place the tomatoes, cucumber, red onion and parsley in a small salad bowl. Mix the olive oil, apple cider vinegar, oregano, a THIRD of the garlic, a THIRD of the lemon juice and some salt and pepper in a small jug/cup. Pour over the tomatoes and cucumber and toss well.

Step 5

To serve, divide the sliced chicken between the plates, top with a portion of the pepper and onion mixture and a dollop of the yogurt-tahini sauce. Serve a portion of tomato and cucumber relish on the side.