Shawarma Style Chicken with Carrot and Mint Salad

In this shawarma-inspired dish, richly spiced Harissa is offset by a fresh carrot and mint salad. Serve piled up in a fluffy flatbread for a moreish weeknight meal

Prep:
10 minutes
Cook:
20 minutes
Serves:
4

Ingredients

1 Tbsp olive oil

1 Tbsp Alexandra’s Berbere Spice Blend

450g free range chicken thighs

1 Tbsp Culley's Harissa

1 tin Di Napoli Fire Roasted tomatoes

2 Tbsp tomato paste

2 capsicums, any colour, cut into wedges

Carrot and Mint Salad:

1 tsp cumin seeds, toasted

Grated zest and juice of 1 lemon

1 tsp honey

2 Tbsp extra virgin olive oil

½ cup fresh mint leaves

250g pack carrot noodles

2 Tbsp dukkah

To serve:

Flatbreads

8 Tbsp natural yoghurt

8 Tbsp Lisa’s Original Hummus

Method

Place the oil, berbere spice blend, and chicken into a bowl and toss until the chicken is coated. Cover and marinate for a minimum of 30 minutes, but ideally overnight

Place the Harissa, cherry tomatoes, and tomato paste into a large pan and simmer for 15 minutes. On a preheated barbecue, or in a hot pan, grill the capsicums until tender and add them to the simmering sauce. Barbecue or pan-fry the chicken pieces for 4-5 minutes each side. Allow the chicken to rest for a few minutes, then slice or tear and add to the sauce

To make the carrot and mint salad, combine the cumin seeds, lemon zest, lemon juice, honey, and olive oil in a large bowl. Add the carrot noodles and toss to combine, leaving the noodles to soften for 10 minutes or so. Stir through the mint and scatter over the dukkah

To serve, spread a generous spoonful of hummus onto each flatbread. Add the chicken, then top with the carrot and mint salad and a spoonful of natural yoghurt