Oven Cooked Chicken Shawarma

Cook Time:

18 minutes

Serves:

2 people

Oven Cooked Chicken Shawarma

1 organic Lemon (zest and juice)
20 g fresh ginger
½ teaspoon turmeric powder or 1 turmeric root
¾ teaspoon sweet paprika
3 teaspoons cumin seeds
¼ teaspoon ground cardamom
1 teaspoon powdered fenugreek
1 level teaspoon Arabic 7 spice mix (2 dessert spoons ground black pepper, 2 dessert spoons paprika, 2 dessert spoons ground cumin, 1 dessert spoon ground coriander, 1 dessert spoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom)
90 millilitres vegetable oil
2 chicken breasts without bone (I used Loue free range)
2 gluten-free flatbreads
2 x 150 g natural yoghurt pots
4 heaped teaspoons Tahini
½ lemon (juice of)
Some salad leaves (Eisberg or other fresh leaf)

Begin by making the marinade. Add 1 pot of 150 g natural yoghurt to a large bowl. Peel and grate the ginger and turmeric then add this along with all the spices, oil as well as zest and juice of the lemon. Then remove any skin, sinew or fat from the chicken breasts before scoring them diagonally and adding them to the marinade. Mix in thoroughly and leave to marinade for at least 3 hours. When you are ready to cook, pre-heat your oven to 170 degrees Celsius then prepare a baking tray with baking paper. Place the chicken onto the baking paper and cook in the oven for 18 minutes.


While they are cooking, prepare the sauce by adding the second pot of 150 g natural yoghurt to a blender. Spoon in the Tahini then mix until the sauce is thoroughly mixed through, then pour into a gravy boat. Prepare two plates with some salad leaves then, when the chicken is ready, remove to a chopping board and slice into thin strips before serving on the salad. Serve with a side of gluten free flatbread.