JUICY CHICKEN SHAWARMA PITTA
Serves 2, Prep time: 24 hours, Cooking time: 30 minutes.
Ingredients:
Chicken
2 Chicken breasts
2 Garlic cloves, crushed
1 tsp Paprika
1 tsp Cumin
1 tsp Dried mint
1 tsp Sumac
1/2 A lemons zest
2 tbsp Yogurt
1 Courgette
2 pitta bread or GF pitta bread
Tahini sauce
2 tbsp Tahini
1/2 A Lemon’s juice
1 tsp Dried mint
A little water to make into a sauce
1 tsp Apple cider vinegar
Salt and pepper
Salad
5 Lettuce leaves, chopped
1 Peeled carrot
1/2 Lemon’s juice
1 tbsp Extra virgin olive oil
Salt
Method:
1. Cut the chicken breasts into strips. Place into a medium sized bowl and add the garlic cloves, lemon zest, yogurt, paprika, cumin, mint and sumac. Massage everything in the chicken, cover with tin foil or place into a tupperware box and let the chicken marinade for 24 hours.
2. After 24 hours it’s time to prepare all the other components of the pitta. Cut your courgettes in half width ways and then slice length ways. Heat up a griddle pan, add some olive oil and place the courgette slices on. Cook for about 4 minutes on each size (until they are softened and browned).
3. In a mug place the tahini, lemon juice, apple cider vinegar and dried mint. Mix thoroughly and cold water, half a teaspoon at a time to make the mixture into a liquid. Season to taste.
4. Reheat the griddle pan with a little olive oil. Place the marinated chicken strips on it and cook for about 5 minutes on each side.
5. While the chicken is cooking mix the salad in a small bowl. Add the lettuce and peel the carrot into the bowl so you have thin carrot strips. Add the olive oil, lemon juice and salt to taste. Toss until all the leaves are covered.
6. Toast your pitta. Take the chicken off the heat and let it rest for a couple of minutes.
7. To assemble your pitta. First add a layer of tahini sauce, salad, chicken, courgette and then drizzle tahini sauce on the chicken.