Devices & Accessories
Chicken Shawarma with Moroccan Houmous and Chilli Sauce
Prep. 1 h 25 min
Total 2 h 25 min
4 portions
Ingredients
Chicken
-
chicken thighs, boneless and skinless cut in pieces (3-4 cm)750 g
-
garlic cloves3
-
smoked paprika1 tsp
-
cayenne pepper1 tsp
-
ground cumin½ tsp
-
ground turmeric½ tsp
-
ground cinnamon½ tsp
-
lemon finely grated zest and juice1
-
fine sea salt2 tsp
-
olive oil1 tsp
-
plain yoghurt100 g
Chilli Sauce
-
white cabbage cut in pieces (5 cm)200 g
-
garlic cloves4
-
red onion quartered120 g
-
plum tomato80 g
-
red pepper cut in pieces (3 cm)120 g
-
fresh red chillies halved, deseeded if desired2
-
dried chilli flakes1 tsp
-
tomato purée (concentrated)2 Tbsp
-
white wine vinegar1 Tbsp
-
caster sugar1 Tbsp
-
fine sea salt1 tsp
Moroccan Houmous
-
garlic clove1
-
tinned chickpeas rinsed, drained (1 x 400 g tin)240 g
-
water15 g
-
lemon juice15 g
-
extra virgin olive oil35 g
-
sesame seeds, toasted20 g
-
fine sea salt½ tsp
-
ground cumin½ tsp
-
ground coriander½ tsp
-
smoked paprika½ tsp
Finalisation
-
flatbreads toasted4
-
cucumber peeled, deseeded, diced (1 cm)½
-
plum tomatoes deseeded, diced (1 cm)2
-
red onion thinly sliced½
Difficulty
easy
Nutrition per 1 portion
Sodium
1827 mg
Protein
45.5 g
Calories
2622.5 kJ /
628 kcal
Fat
33.2 g
Fibre
10.3 g
Saturated Fat
7.3 g
Carbohydrates
29.8 g
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