Chicken Shawarma

Ingredients

Meat / Fish

• 320g Chicken Thigh Fillets

Fresh Veg

• 0.5 Cucumber
• 1 Baby Gem Lettuce
• 0.5 Onion

Bread / Pasta / Rice

• 2 Flatbreads

Dairy

Tinned

Frozen

Sauce / Spice / Sundries

• 1 Alfez Shawarma Spice Mix
• 1tbsp Olive oil
• 1tsp Pomegranate Molasses
• 100g Hummus
• 3tbsp Yogurt
• 2tsp Apple Cider Vinager

Method

• Mix the spices with 1tsp cider vinegar and olive oil. Coat the chicken and marinade (5 minutes - 24 hours in fridge).
• Shred lettuce and dice cucumber. Set aside. Dry out cucumber if possible.
• In hot frying pan, fry chicken 6 minutes each side, leaving untouched to char.
• Cook flatbreads under the grill
• In a bowl Mix lettuce with 1tsp cider vinegar, cucumber, pinch of salt, and the yogurt.
• Plate the mixed salad, drizzle with pomegranate molasses.
• Chop the chicken into strips, plate atop the salad.
• Serve with flatbreads and hummus