SHAWARMA CHICKEN WRAP

SHAWARMA CHICKEN WRAP

This shawarma chicken wrap recipe is a great barbecue twist on one of the world's most popular street foods. It's also an exclusive recipe from my new Outdoor Cooking book!

INGREDIENTS

SERVES: 6

800g skinless boneless chicken thighs

300g red cabbage, finely sliced

Juice of 1⁄2 lemon

Salt and freshly ground black pepper

 

For the marinade:

1 heaped tsp ground cumin

1 tsp ground coriander

1 tsp hot smoked paprika

1 heaped tsp sumac

1⁄2 tsp ground cinnamon

2 heaped tsp Baharat spice blend

3 tbsp yoghurt

 

For the charred chilli sauce:

1 whole garlic bulb

2 tbsp extra virgin olive oil

1 red onion, halved (skin on)

2 red peppers

2 tomatoes

2 long red chillies

2 long green chillies

1 tbsp sherry vinegar

 

For the tahini yoghurt:

200g natural yoghurt

1–2 tbsp tahini

Juice of 1⁄2 lemon

 

To serve:

Yoghurt flatbreads

Pickled chillies

METHOD

1: Cut the chicken thighs into 4cm pieces. Mix the marinade ingredients together in a bowl. Add the chicken and season liberally with salt and pepper. Mix well and leave to marinate for 1–2 hours. Finely shred the cabbage, toss with the lemon juice and set aside to pickle.

2: For the sauce, put the garlic bulb on a piece of foil, drizzle with olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film.

3: Let the charred veg steam in the bowl for 5–10 minutes, then peel away the onion, pepper, tomato and chilli skins. Halve and deseed the peppers and chilli. Squeeze the flesh from 4 roasted garlic cloves. Chop the veg and garlic finely and place in a bowl. Mix in the sherry vinegar, olive oil and a little seasoning.

4: For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste.

5: Thread the chicken onto 6 metal skewers. Barbecue for 4–5 minutes on each side. Also, heat the flatbreads on the barbecue, for 1–2 minutes on each side.

6: Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.

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INGREDIENTS

SERVES: 6

800g skinless boneless chicken thighs

300g red cabbage, finely sliced

Juice of 1⁄2 lemon

Salt and freshly ground black pepper

 

For the marinade:

1 heaped tsp ground cumin

1 tsp ground coriander

1 tsp hot smoked paprika

1 heaped tsp sumac

1⁄2 tsp ground cinnamon

2 heaped tsp Baharat spice blend

3 tbsp yoghurt

 

For the charred chilli sauce:

1 whole garlic bulb

2 tbsp extra virgin olive oil

1 red onion, halved (skin on)

2 red peppers

2 tomatoes

2 long red chillies

2 long green chillies

1 tbsp sherry vinegar

 

For the tahini yoghurt:

200g natural yoghurt

1–2 tbsp tahini

Juice of 1⁄2 lemon

 

To serve:

Yoghurt flatbreads

Pickled chillies

METHOD

1: Cut the chicken thighs into 4cm pieces. Mix the marinade ingredients together in a bowl. Add the chicken and season liberally with salt and pepper. Mix well and leave to marinate for 1–2 hours. Finely shred the cabbage, toss with the lemon juice and set aside to pickle.

2: For the sauce, put the garlic bulb on a piece of foil, drizzle with olive oil and wrap to seal. Place on the hot barbecue with the onion and peppers. Cook, turning the veg carefully for 10 minutes, then add the tomatoes and chillies and cook all the veg until charred all over. As each item is cooked, transfer to a bowl; keep tightly covered with cling film.

3: Let the charred veg steam in the bowl for 5–10 minutes, then peel away the onion, pepper, tomato and chilli skins. Halve and deseed the peppers and chilli. Squeeze the flesh from 4 roasted garlic cloves. Chop the veg and garlic finely and place in a bowl. Mix in the sherry vinegar, olive oil and a little seasoning.

4: For the tahini yoghurt, squeeze the flesh from 2 roasted garlic cloves and chop finely. Mix with the yoghurt, tahini, lemon juice and salt and pepper to taste.

5: Thread the chicken onto 6 metal skewers. Barbecue for 4–5 minutes on each side. Also, heat the flatbreads on the barbecue, for 1–2 minutes on each side.

6: Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.

Share this Recipe

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Print

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Save this Recipe

SEEN IN

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TOM KERRIDGE'S OUTDOOR COOKING

80 of my best BBQ recipes from classic dishes to puddings and drinks. Bring on the sunshine!

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