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family

Chicken Shawarma Plate with Red Pepper Hummus

Healthy & tasty family meal.

90 4
Chicken Shawarma Plate with Red Pepper Hummus | DonalSkehan.com, Healthy & tasty family meal.

family

Chicken Shawarma Plate with Red Pepper Hummus

Healthy & tasty family meal.

Wednesday, September 27, 2017
US / METRIC

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

500g chicken thighs, boneless & skinless, cut in bitesize pieces

100g greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

200g lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

400g tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

17 oz chicken thighs, boneless & skinless, cut in bitesize pieces

3.5 oz greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

7 oz lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

14 oz tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

Food processor

Mixing bowl

Large griddle pan

 

90mins
Serves 4

Serve this platter-style as detailed below or with the various components stuffed into a warm pitta bread, for a more traditional take. It’s worth making double this recipe for red pepper hummus – spread on toast, it makes a delicious snack or in a sandwich.

Blitz all the ingredients for the red pepper hummus in a food processor until completely smooth. Season with sea salt to taste and loosen with a few tbsp water if required. Transfer to a bowl and set aside.
Place all the ingredients for the chicken in a mixing bowl and toss to combine completely. Leave to marinade covered for 30 minutes or overnight in the fridge.
Remove the chicken from the fridge 15 minutes before cooking.
Place a large griddle pan over a medium high heat, add a little oil and fry the chicken in batches for 3-4 minutes either side or until cooked all the way through. Transfer to a plate and keep warm.
Place all the ingredients for the salad in a mixing bowl and toss to combine. Season to taste.
Spread serving plates with red pepper hummus, top with the salad and chicken and serve with lemon wedges.
90mins
Serves 4

Ingredients
US / METRIC

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

500g chicken thighs, boneless & skinless, cut in bitesize pieces

100g greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

200g lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

400g tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

2 tbsp rapeseed oil

Lemon wedges to serve

For the chicken:

17 oz chicken thighs, boneless & skinless, cut in bitesize pieces

3.5 oz greek yoghurt

2 garlic cloves, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

1 tsp paprika

1 tsp sea salt

For the salad:

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

7 oz lentils, cooked and cooled

½ red onion, finely sliced

1 romaine lettuce, shredded

½ cucumber, finely sliced

3 tbsp pine nuts, toasted

A small handful mint, roughly chopped

For the red pepper hummus:

2 roasted red pepper, from a jar, seeds removed

14 oz tin chickpeas, drained and rinsed

Juice of 1 lemon

2 tbsp tahini

1 garlic clove, finely grated

2 tsp cumin

1 tsp cayenne pepper

Sea salt

You'll Need

Food processor

Mixing bowl

Large griddle pan

 

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