Chicken Shawarma, Pita Bread and Tomato Salad
Fill a warm or cold pita with chicken and the tomato salad for a delicious meal idea.
Combine the marinade ingredients with 3 tablespoons of olive oil in a medium bowl.
Add the chicken, coat well and marinade for at least 20 mins.
Make the salad by halving the cherry tomatoes, adding the chopped herbs and mixing well in a bowl.
Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the chicken in batches, cooking for 3 - 4 mins on each side or until cooked through. Ensure the chicken is cooked by piercing the thickest part of the chicken and making sure the juices run clear.
Heat the pita bread under the grill or toast in a toaster.
Serve alongside the tomato salad, hummus and the chicken.
500 grams boneless chicken thigh 1 pack Pita bread
1 pottle Hummus
5 tablespoons Olive oil
For the marinade:
1 tablespoon Ground coriander
1 tablespoon Cumin
1 teaspoon Cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground cardamon
1 teaspoon Cayenne
2 teaspoons Smoked sweet paprika 1 Lemon, juiced
For the salad:
1 punnet Cherry tomatoes
20 grams Mint, coarsely chopped
20 grams Italian parsley, coarsely chopped 1/2 Cucumber, deseeded and diced