Lebanese chicken shawarma

23.02.2017
  • Serves 1

Ingredients

  • Theo’s marinated sliced chicken thigh - original 100g
  • 12” Khobez flatbread 1
  • Everyday Favourites pickled red cabbage 40g
  • Everyday Favourites dried sultanas 10g
  • Everyday Favourites dried sultanas Pinch
  • Lemon juice 5ml
  • Dark soft brown sugar 5g
  • Everyday Favourites dried parsley 2g
  • Everyday Favourites sweet pickled onion 5g
  • Houmous 10g
  • Tahini paste 10g

Method

  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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