Show-stopping chicken shawarma

Name: Show-stopping chicken shawarma | Asda Good Living
Total time: 1 h 15 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 6 tbsp Cook by Asda Shawarma Seasoning; 1 tbsp Dried Oregano; 1 Lemon, zest and juice; 2 x 650g packs Asda Succulent Boneless Chicken Thigh Fillets; 2 Red Onions; 1 tbsp Olive Oil; ½ small Red Cabbage, finely shredded; 1 large Carrot, peeled and cut into matchsticks; ½ x 25g pack Fresh Flat Leaf Parsley, roughly chopped; 2 tbsp Rice Wine Vinegar; 2 tbsp Tahini Sesame Paste; 200g Fat Free Greek Yogurt; 6–8 Soft Pittas or other flatbreads (to serve)

Wait for the fanfare when you bring this sharing platter to the table… Slice, and let everyone assemble their own.

By Asda Good Living,11th June 2024

Cook: 1 Hour 15 Mins

Serves: 8

Price: £2.05 per serving

Nutritional Information

Each 277g serving contains

Energy
5072kj
438kcal

22%

Fat
16.3g

Med
23%

Saturates
3.3g

Low
17%

Sugars
9.7g

Low
11%

Salt
1.58g

Med
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1831kj/438kcal

Ingredients

For the shredded cabbage side

½ small Red Cabbage, finely shredded

1 large Carrot, peeled and cut into matchsticks

½ x 25g pack Fresh Flat Leaf Parsley, roughly chopped

2 tbsp Rice Wine Vinegar

2 tbsp Tahini Sesame Paste

200g Fat Free Greek Yogurt

6–8 Soft Pittas or other flatbreads (to serve)

For the Chicken

6 tbsp Cook by Asda Shawarma Seasoning

1 tbsp Dried Oregano

1 Lemon, zest and juice

2 x 650g packs Asda Succulent Boneless Chicken Thigh Fillets

2 Red Onions

1 tbsp Olive Oil

Method

In a large bowl, mix the shawarma seasoning, oregano and lemon zest. Add the chicken and toss in the spices until completely coated. Cover and marinate in the fridge for at least 1 hr or up to 12 hrs.

Preheat the oven to 180°C/160°C fan/gas 4 and line a baking tray with non-stick baking paper. Cut 1 red onion in half. Starting and ending with ½ an onion, thread all the chicken onto 2 long metal skewers – so that both skewers go through each piece of chicken, packing the thighs down between the onion halves so that they are compact. Put the chicken onto the baking tray, drizzle with oil and roast in the oven for 45–50 mins or until cooked and juices run clear.

Meanwhile, make the shredded cabbage and dressing. Finely slice the second red onion and mix with the red cabbage, carrot, parsley, rice vinegar and ½ the lemon juice. Mix the tahini, yogurt and remaining lemon juice in a small bowl and season. Set the shredded cabbage and dressing aside.

Heat the barbecue (or a griddle pan) until hot. Finish the chicken on the barbecue for 15 mins, turning occasionally until charred lightly. Add the pittas to the barbecue for the last few mins to warm them through.

Carve the chicken along the length of the kebab into thin slices. Fill the warmed pittas with red cabbage salad, topped with chicken and a dollop of tahini dressing.