Ingredients for chicken marinade - Can be used in salads, flatbreads, or with rice
5 chicken boneless thighs or 3 large breast (thighs crips up better when grilled but breast works as well)
3 tbsp olive oil
Juice of one lemon
1 tsp minced garlic
1tbsp ground cardamon
1 1/2 tsp cayenne pepper
Salt and pepper
1tbsp ground coriander
2 1/2 tsp paprika
Put all of these ingredients into a zip lock bag or bowl with a lid. If using chicken breast, cut the chicken in half to make two thinner steaks, massage the marinade into the chicken and let it sit over night in the fridge. Once the chicken has been marinated heat a large griddle on medium high heat, you won’t need to use any oil as the chicken already has oil on it. Pan fry the chicken for 3-4 minutes each side until it’s is cooked all the way through. You want to have charred marks on the chicken similarly to barbecued chicken. Cut the chicken into strips and serve immediately. You can serve this chicken with salad or in flatbreads.
See below for the full chicken shawarma recipe, including my favourite yoghurt sauce, 2 ingredient flatbreads and harissa chickpea salad side dish.
When assembling my flatbreads I use chopped iceberg lettuce, sliced gherkins, picked red onions or thinly sliced fresh red onions, sliced tomatoes and the yoghurt sauce. But you can fill them with whatever your heart desires!!
Fresh Yoghurt Sauce Ingredients
Deseed the cucumber and grate the remaining cucumber into a bowl, skin included. Sprinkle over some salt and squeeze out the remaining water. Once all the water has been squeezed out of the cucumber, add the rest of the ingredients to the bowl, mix, cover and let it sit in the fridge for a few hours before serving.
2 Ingredient Flatbreads (makes 6 medium flatbreads)
300g Greek yoghurt
300g self raising flour
Mix the two ingredients together until it is combined and then let it sit for at least 20 minutes at room temperature. Once ready to use, dust your surface with flour and cut your dough into 6 equal pieces or 4 depending on how large you’re making your flatbreads. Put a pan on high heat and cook your flatbreads for 30 seconds each side, until you can see little brown spots appear on the flatbreads. Be careful not to burn them as they cook very quickly! Serve immediately
Optional add on is brushing your hot flatbreads with olive oil, garlic and parsley!
Harissa Chickpea Salad Ingredients
Chop up all of your veg into bite sized pieces then add to a large bowl, add in the drained chickpeas and finely chopped coriander. In a separate bowl mix together the oil, garlic, salt, pepper harissa, lemon juice and zest to form a dressing. Pour the dressing over the chickpeas and veg and mix well. Let it sit covered in the fridge for a few hours and then serve. Will keep for up to 4 days in the fridge.
I served this all in separate bowls so people could make their own flatbreads. Top tip is to prepare all of the fillings into little serving dishes, grill your chicken and chop it up prior to serving and then re heat in the microwave when you are cooking your flatbreads.
Hi my name is Grace, I'm 24 and living in London, during lockdown and fun-employment (sounds way better than saying ‘when I was unemployed’) I decided to start my own cooking Instagram, this was mainly due to my friends pressuring me to do it, I have to add. I’ve always loved to cook, but this time off gave me the opportunity to start experimenting with my cooking. I made the Instagram page to give myself something to keep me from going insane, now I'm working again but I still love creating new dishes. I am so happy to be asked to share my recipes here on Wiltshire and Willow’s blog and I would love to know if you make any of them!