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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Chicken shawarma wraps

Shawarma paste is packed full of spices – providing a hit of Middle Eastern-style flavour normally only found in your local Lebanese restaurant. This recipe makes enough for four with some leftovers for lunch the next day. The classic kebabshop accompaniments give it an authentic post-pub feel.


  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Plusmarinating

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Ingredients

1kg Essential Chicken Thigh Fillets

4 tbsp Cooks' Ingredients Shawarma Spice Paste

1 Essential Onion, finely sliced

3 tbsp tomato ketchup

3 tbsp Cooks' Ingredients Sticky Chilli & Garlic sauce

1 lemon, juice of ½, ½ in wedges

¼ red cabbage, finely shredded

1 Essential Carrot, coarsely grated

1 Essential Little Gem Lettuce, shredded

1 tsp Essential Olive Oil

4 Levantine Table Handstretched Flatbreads (2 packs)

230g tub Tzatziki

METHOD

Use a rolling pin to bash any fatter parts of the chicken thighs to even out the thickness. Put in a bowl, add the shawarma paste and use your hands to coat the chicken in the paste (use a clean pair of rubber gloves, if you like). Cover and set aside at room temperature for 30 minutes or cover and chill for up to 24 hours.

Meanwhile, put the onion in a small bowl with a pinch of salt. Stir in the ketchup, chilli sauce and lemon juice; set aside. Toss together the shredded cabbage and carrot in a bowl with a good pinch of salt; set aside. Put the lettuce in a serving bowl.

Heat a griddle pan over a high heat and, once hot, drizzle in the oil and carefully wipe out with kitchen paper. Cook the chicken for 5 minutes, undisturbed, then turn the thighs over and continue to cook for a further 5 minutes or until cooked through with no pink meat remaining. Transfer to a board to rest. Put the griddle back on the heat and cook each of the flatbreads for 2 minutes, flipping halfway through. Slice the chicken and pile on top of the warm flatbreads with generous dollops of the onion chutney, plenty of salad and spoonfuls of tzatziki. Serve with the lemon wedges for squeezing.

And as always have a chilled day from the Viking

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