Lebanese chicken shawarma

Method Print recipe

1. Place chicken in a roasting tin and cover with foil, cook at 170˚C for 30 minutes, turning once.
2. To make the pickled red cabbage salad place the shredded red cabbage, sultanas, chilli flakes, lemon juice, soft brown sugar and parsley in a bowl and mix well.
3. Finely slice the pickled onions.
4. Warm the Khobez bread and spread with the houmous.
5. Place chicken strips, red cabbage salad and sliced onions in the centre of the bread.
6. Drizzle with the tahini.
7. Fold the ends of the bread in and roll tightly, stretching the bread as you go for a tight fit.

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