CHICKEN SHAWARMA

Prep Time 5 minutes - Total Time 35 minutes plus marinating time - Serves 5-6

I love me a kebab, I mean what’s not to love.

Bread (GOOD), Meat (GOOD), Salad (GOOD) you have to have salad and your favourite sauces, I have 2 mint yoghurt and chilli. Wrap it up and shove it in your mouth.

Ingredients

• 1kg of skinless and boneless chicken thighs.

• Juice of 1 lime.

• 500g passata.

• 3 tbsp of olive oil.

• 1 onion, cut into eights.

• 5 garlic cloves.

• 1 bunch of fresh coriander.

• 1 bunch of fresh parsley.

• 2 tbsp of sweet paprika.

• 1 tbsp of cumin.

• 1 tsp of Cheyenne pepper or to taste.

• 1 tbsp of turmeric.

• 1 tbsp of oregano.

• 1 tbsp of dry mint.

Serve with

• Flatbreads / Wraps

• Salad

Method

1. Place all the ingredients apart from the chicken into a food blender and whizz. Leave to marinate for a few hours or better still overnight.

2. Take the chicken out of the fridge an hour before cooking. Place the chicken in a roasting tray sat on a rack and pop it into a preheated oven set at 220°, roast for 30 minutes or till cooked through. Alternatively, you can pop it under a hot grill. Once out of the oven, leave it to rest for 5 minutes while you warm up some flatbreads and get your salad and condiments ready. Cut the chicken into slices and pile it high on a flatbread, enjoy!

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