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Chicken Shawarma Wrap with Cucumber Radish Relish
Ingredients
Chicken Shawarma:
1 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoons lemon juice
4 teaspoon Simple Shawarma Spice Blend Recipe
2 teaspoon Garlic Granules
1 teaspoon Sea Salt
1 teaspoon Ground Black Pepper
450 gram (1 pound) boneless, skinless chicken thighs or breasts
Tahini Yoghurt:
125 millilitre (4 fluid ounce) plain Greek style yoghurt
1 tablespoons tahini
1 teaspoon lemon peel, grated
¼ teaspoon Sea Salt
Cucumber Radish Relish:
4 teaspoon olive oil
3 teaspoon lemon juice
1 teaspoon Mint Herb
¼ teaspoon Sea Salt
1 pinch Garlic Granules
1 pinch Ground Black Pepper
½ cucumber, diced, seeds removed
75 gram (3 ounce) radishes, diced
1 spring onion, thinly sliced
Wraps:
4 pocket-less pittas, lavash flatbreads or flour tortillas (8-inch)
4 lettuce leaves
Key Products
Instructions
- 1 For the Chicken Shawarma, mix oil, vinegar, lemon juice, Shawarma Spice Blend, Garlic, Sea Salt and Pepper in small bowl. Place chicken in large re-sealable plastic bag or glass dish. Add marinade, turn to coat well, then cover and refrigerate for 1 hour, or for best results allow to marinate overnight.
- 2 Meanwhile, for the Tahini yoghurt, mix all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- 3 For the Cucumber Radish Relish mix oil, lemon juice, Mint, Sea Salt, Garlic and Pepper in large bowl. Add cucumber, radishes and spring onion and toss to coat well. Cover and refrigerate until ready to serve.
- 4 Pre-heat oven to 230°C, 450°F, Gas Mark 8.
- 5 Remove chicken from marinade, discarding any remaining marinade. Place chicken on foil-lined baking pan.
- 6 Roast chicken in the oven for 15-20 minutes, or until cooked through. Slice chicken into thin slices. Serve on pitta with lettuce, tahini yoghurt and cucumber radish relish.
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