Shawarma Style Chicken with Carrot and Mint Salad
In this shawarma-inspired dish, richly spiced Mamia sauce is offset by a fresh carrot and mint salad. Serve piled up in a fluffy flatbread for a moreish weeknight meal
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 Mamia’s sauce, 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.
1 Tbsp olive oil
1 Tbsp Alexandra’s Berbere
450g free range chicken thighs
½ jar Mamia’s Sauce (mild or medium, depending on your preference)
½ tin cherry 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
6-8 Jabal medium flatbreads
8 Tbsp natural yoghurt
8 Tbsp Lisa’s Original Hummus