Chicken Shawarma Wrap
Middle Eastern spiced chicken breasts, cooked until charred and piled on flatbreads with lightly pickled cabbage, garlic yoghurt and chilli sauce.
Ingredients
- 4 Chicken Breasts
- 8 Cardamom Pods Pods opened, seeds ground in a pestle and mortar
- 1 tbsp Ground cinnamon, ground ginger, ground coriander
- 1/2 tsp Ground nutmeg Freshly grated is best
- 1 Lemon Juiced
- 3 Garlic cloves Crushed
- 4 tbsp Olive oil
- Salt and Pepper
To Serve:
- Garlic Yoghurt Mix approx 250ml plain yoghurt with 1-2 crushed cloves garlic and a tsp salt
- Chilli Sauce (I used Sriracha)
- 1 Finely shredded sweetheart cabbage Mix with 1 tbsp white wine vinegar and a tsp salt in a large bowl (optional, but lightly pickles the cabbage)
- 2 Spring onions Finely sliced
- Wraps or flatbreads
Instructions
- Begin by sandwiching each chicken breast between two sheets of cling film. Using a rolling pin, or a meat hammer, flatten each chicken breast until it has widened and become thinner (it should be even thickness over the whole breast to make an escalope) Remove and discard the cling film.
- Put the chicken breasts in a bowl with the ground cardamon seeds, ground spices, lemon juice, crushed garlic, olive oil and a good grind of salt and pepper. Marinate for as long as possible (up to 24 hours) or at least 30 minutes.
- Meanwhile, prepare your toppings. Mix together the garlic, yoghurt and salt to make the garlic yoghurt sauce. Shred the cabbage as thinly as possible and toss with the vinegar and a little salt (this can be left to lightly pickle for a few hours, if you have time). Finely slice the spring onions and add to a serving bowl. Look out the chilli sauce and flatbreads.
- To cook the marinated chicken breasts, heat a griddle pan over a high heat until smoking and pre-heat the oven to 200C. Add the chicken breasts into the grill pan, allowing to cook for 2-3 minutes on each side to char nicely. Transfer to an oven for 10 minutes to cook through. Alternatively, if you don't have a griddle pan, simply grill or bake the chicken breasts for 15-20 minutes.
- Toast the wraps or flatbreads in a large frying pan for 2 minutes, until warm but not crispy.
- Once the chicken is cooked, slice at an angle and serve on the warm flatbreads with the cabbage, spring onions, garlic yoghurt and chilli sauce.
