Shawarma Chicken with Hummus and Yoghurt Dip

Shawarma Chicken with Hummus and Yoghurt Dip

Serves: 2

Ingredients

For the Chicken

• 4 chicken thighs (breast can be used too)

• 1 garlic clove

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp cardamom

• 1/2 tsp ground cayenne pepper

• 1 tsp paprika

• juice half lemon

• 1tbsp oil

• seasoning

For the yoghurt sauce

• 120g greek yoghurt

• 1 clove small garlic

• 1/2 tsp cumin

• good squeeze lemon juice

• black pepper

For the Hummus

• 1 can chickpeas

• 1tbsp tahini ( you can toast and blend sesame seeds until it forms a paste )

• 1 clove garlic

• juice of 1 lemon

• 1tbsp extra virgin olive oil, or more to taste

To Serve

• cucumber, diced

• cherry tomatoes, sliced into quarters

• rocket

• pomegranate and lemon wedges

• carrot,celery,radishes and parsley, optional

Method

- Combine the marinade ingredients together and add the chicken pieces to it. Cover and let it sit in the fridge for an hour or overnight

- When ready to serve, thread the chicken onto skewers. Turn on the oven or grill at 200 degrees fan. Add the chicken and cook for 10 minutes then turn to cook until no longer pink on the inside.

- Meanwhile blend the chickpeas for a minute then add the ingredients in order, blending for a minute after each addition.

- Combine all the yoghurt ingredients.

- Serve the chicken with the salad, lemon wedges and dip. Have the hummus at the side to accompany the chicken.