Middle Eastern chicken shawarma sharing platter

Method Print recipe

1. Place the chicken in a bowl. Add the cumin, coriander, turmeric, paprika, cinnamon, cardamom, cloves and chilli flakes to a blender and blitz to combine. Add the spice mix to the chicken. Zest and juice two limes, add to the bowl and mix thoroughly. Cover and leave to marinate.
2. Finely slice the red cabbage, chop the coriander and slice the red chilli. Zest and juice two limes, then mix everything together and leave to marinate.
3. Mix the bread mix with the water to form a smooth dough. Divide into 10 equal balls and shape tightly. Roll each ball into a flatbread, then cook on a hot chargrill or in a dry frying pan until golden on both sides and cooked through.
4. Finely chop the parsley, mint, tomatoes and spring onions and place in a bowl. Cook the bulgur wheat until tender, refresh and drain well, then add to the chopped vegetables. Zest and juice two lemons, add with 40 ml of olive oil and mix well to make the tabbouleh.
5. Heat a chargrill and char the aubergines until softened and smoky. Allow to cool slightly, remove the skins and mash the flesh with a fork until smooth. Fold through the tahini, finely chopped garlic, zest and juice of one lemon, the remaining olive oil, yoghurt and sea salt.
6. Thread the marinated chicken onto skewers and cook on a hot chargrill until golden, lightly charred and fully cooked through.
7. Arrange the chicken shawarma on a platter and serve with the tabbouleh, marinated red cabbage, freshly cooked flatbreads, smoky aubergine dip and houmous.