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Donal Skehan
Chicken Shawarma Plate with Red Pepper Hummus | DonalSkehan.com, Healthy & tasty family meal.
  • family

Chicken Shawarma Plate with Red Pepper Hummus

September 27

Serve this platter-style as detailed below or with the various components stuffed into a warm pitta bread, for a more traditional take. It’s worth making double this recipe for red pepper hummus – spread on toast, it makes a delicious snack or in a sandwich.

  • time 90mins
  • serves Serves 4
Method
  1. Blitz all the ingredients for the red pepper hummus in a food processor until completely smooth. Season with sea salt to taste and loosen with a few tbsp water if required. Transfer to a bowl and set aside.
  2. Place all the ingredients for the chicken in a mixing bowl and toss to combine completely. Leave to marinade covered for 30 minutes or overnight in the fridge.
  3. Remove the chicken from the fridge 15 minutes before cooking.
  4. Place a large griddle pan over a medium high heat, add a little oil and fry the chicken in batches for 3-4 minutes either side or until cooked all the way through. Transfer to a plate and keep warm.
  5. Place all the ingredients for the salad in a mixing bowl and toss to combine. Season to taste.
  6. Spread serving plates with red pepper hummus, top with the salad and chicken and serve with lemon wedges.

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Ingredients

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

17 oz chicken thighs, boneless & skinless, cut in bitesize pieces

3.5 oz greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

7 oz lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

14 oz tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

500g chicken thighs, boneless & skinless, cut in bitesize pieces

100g greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

200g lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

400g tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

You'll Need

Food processor

Mixing bowl

Large griddle pan

 

4.5
(2)
photo
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