35 minutes
Chicken Shawarma & Pitta breads

Chicken Shawarma & Pitta Breads

Chicken Shawarma & Pitta Breads – Roasted chicken thighs marinated in garlic, lemon, paprika, cumin and coriander served with toasted pitta bread, green olives and a green salad dressed with chilli coriander and lemon

This is a SoCook favourite recipe we recommend it but if you want to try some other menus why not check out some of our flexitarian or meat feast meals


How it's doneDirections

Step 1

mix together the marinade ingredients

Step 2

peel the red onion(s), chop in half, cut each half into thin slices

Step 3

place the chicken in the marinade, add the onions, refrigerate for at least two hours preferably overnight

Step 4

Take the chicken out of the fridge, set the oven to 220C 425F or gas mark 7, line baking tray with greaseproof paper

Step 5

place the chicken on the baking tray, add the remaining marinade, place in the oven cook for 30 mins, cook till the juices run clear

Step 6

while the chicken is cooking, add the creme fraiche to the bowl

Step 7

zest the lemon(s), squeeze the lemon(s) .
add to the bowl, stir to mix the ingredients
set a side, Refrigerate

Step 8

check the meat in the oven add some boiled water to the baking tray if the sauce is drying out

Step 9

make the salad dressing, squeeze the lemon(s) .
wash and chop the chilli and coriander, add the sugar, add the olive oil, make the dressing by mixing all the dressing ingredients together

Step 10

wash and chop the lettuce, wash and finely slice the spring onions, add the salad dressing
stir to mix the ingredients, season with salt and pepper

Step 11

remove the meat from the oven, shred the meat using two forks

Step 12

remove any fat from the top of the sauce
place sauce in jug

Step 13

place the pitta breads under the grill or toaster heat through but do not brown. cut the pitta breads open length wise

Step 14

add the salad leaves, lay the chicken over the top add the chicken sauce, sprinkle the olives on top
add the lemon crème fraiche, serve immediately

This recipe is from the recipe book “Around the world in salads” by Katie & Ginnearlo Caldes http://caldesi.com/blog/

What you needIngredients

Serving 2
  • 4 chicken thighs
  • 1 red onions
  • 2 cloves Garlic
  • 1 lemon
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • Salt to taste
  • black pepper to taste
  • 1/2 tsp cinnamon
  • 1/4 tsp chilli flakes
  • 1/4 tsp turmeric
Creme fraiche
  • 100 ml creme fraiche
  • 1/2 lemon
  • 1/2 lettuce
  • 1 sprign onion
  • 1 tsp fresh coriander
  • 1/4 fresh chilli
  • 1/2 tsp granulated sugar
  • 1/2 lemon
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
to serve
  • 4 pitta bread
  • 1 handful green olives

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