Easy Chicken Shawarma with Cucumber Raita and Flatbread
Ingredients
45 g shallot, peeled, roughly chopped
2 garlic cloves, peeled, roughly chopped
1 lemon, juice of
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
0.25 tsp cayenne pepper
0.5 tsp fine sea salt
400 g chicken thigh fillet, cut into 2 cm cubes
For the pitta breads
125 g plain flour
7 g baking powder
2 g fine sea salt
80 g natural yoghurt
0.75 Tbsp olive oil
plain flour, as needed, for dusting
vegetable oil, as needed
For the roasted butternut squash
300 g butternut squash, peeled, deseeded, cut into chunks
0.5 Tbsp olive oil
0.25 tsp fine sea salt
0.25 tsp dried oregano
For the raita salad
75 g onion, peeled
130 g cucumber, halved lengthways
0.5 Tbsp fresh coriander, destalked, finely chopped
0.5 Tbsp fresh mint, destalked, finely chopped
0.25 tsp fine sea salt
1 Tbsp natural yoghurt
For the za'atar dressing
1 egg yolk, large, cold
1 Tbsp lemon juice
0.25 tsp fine sea salt
2 tsp za'atar
20 g tahini
100 ml olive oil
To serve
salad leaves, as needed
cherry tomatoes, as needed, finely sliced
yellow cherry tomatoes, as needed, finely sliced
red pepper, as needed, finely sliced
yellow pepper, as needed, finely sliced
green pepper, as needed, finely sliced
fresh coriander, leaves of, as needed
2 limes, quartered
40 g watermelon, finely sliced
Instructions
STEP 1/9
Assemble the food processor bowl onto the power unit
Fit the Knife Blade to the food processor bowl
STEP 2/9
Add the chopped shallot, chopped garlic, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper and sea salt into the food processor bowl
Reserve the juiced lemon for later
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until combined
Scrape the sides of the bowl with a spatula
Mix on low speed until combined
STEP 3/9
Add chicken into a medium bowl
Pour over the content of the food processor bowl
Mix thoroughly until coated
Refrigerate for up to 8 hours
STEP 4/9
Clean the food processor bowl and fit the Dough Tool
Assemble the food processor bowl onto the power unit
Add the flour, baking powder and salt into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until combined
STEP 5/9
Add the yoghurt and olive oil into the food processor bowl
Mix until a dough forms
If the dough is too dry, add 1 tsp of water and mix until the mixture comes together
Transfer the dough to a lightly floured work surface
Knead lightly for 30 seconds
Divide the dough into 2 equal pieces
Roll out each piece until 5mm thick
STEP 6/9
Warm a plate
Brush the griddle pan lightly with the vegetable oil
Heat over a medium-high heat until hot
Place the flatbread into the pan
Cook for 3 minutes or until bubbles form and griddle marks appear on the underside of the bread
Flip over and cook on the other side for a further 2 minutes
Transfer the flatbreads to the warm plate
Cover with a tea towel to keep warm
STEP 7/9
Preheat the oven to 180ºC
Line two large baking trays with parchment paper
Clean the food processor bowl and fit the Dicing Grid and Thick Slicing Disc
Assemble the food processor bowl onto the power unit.
Dice the butternut squash into the food processor bowl using the dicing pusher
Transfer the diced butternut squash onto one of the prepared baking trays
Drizzle with the olive oil and sea salt
Bake at 180ºC for 20 minutes
Remove from the oven
Sprinkle with the dried oregano
Cover with plastic wrap and set aside
Increase the oven temperature to 220ºC
Remove the marinated chicken from the fridge
Slice the reserved juiced lemon
Thread the chicken pieces and the juiced lemon slices onto the 6 soaked wooden skewers
Place the kebabs onto the second prepared baking tray
Bake at 220ºC for 20 minutes
STEP 8/9
Clean the food processor bowl and fit the Dicing Grid and Thick Slicing Disc
Assemble the food processor bowl onto the power unit
Dice the onion and cucumber into the food processor bowl using the dicing pusher
Transfer the diced onion and cucumber into a clean medium bowl
Add the coriander, mint, sea salt and natural yoghurt into the medium bowl
Stir to combine and set aside
STEP 9/9
Clean the food processor bowl and fit the Knife Blade
Assemble the food processor bowl onto the power unit
Add the egg yolk, lemon juice, za’atar, sea salt and tahini into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until smooth
While the machine is running, pour the olive oil into the food processor bowl
Mix on medium speed until the mixture emulsifies and has a thick consistency
Serve
Serve the chicken skewers with the pitas, roasted butternut squash, raita salad, za’atar dressing
Garnish with green salad leaves, red and yellow cherry tomatoes, red, yellow and green pepper, fresh coriander, lime wedges and watermelon slices
Easy Chicken Shawarma with Cucumber Raita and Flatbread
Ingredients
45 g shallot, peeled, roughly chopped
2 garlic cloves, peeled, roughly chopped
1 lemon, juice of
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
0.25 tsp cayenne pepper
0.5 tsp fine sea salt
400 g chicken thigh fillet, cut into 2 cm cubes
For the pitta breads
125 g plain flour
7 g baking powder
2 g fine sea salt
80 g natural yoghurt
0.75 Tbsp olive oil
plain flour, as needed, for dusting
vegetable oil, as needed
For the roasted butternut squash
300 g butternut squash, peeled, deseeded, cut into chunks
0.5 Tbsp olive oil
0.25 tsp fine sea salt
0.25 tsp dried oregano
For the raita salad
75 g onion, peeled
130 g cucumber, halved lengthways
0.5 Tbsp fresh coriander, destalked, finely chopped
0.5 Tbsp fresh mint, destalked, finely chopped
0.25 tsp fine sea salt
1 Tbsp natural yoghurt
For the za'atar dressing
1 egg yolk, large, cold
1 Tbsp lemon juice
0.25 tsp fine sea salt
2 tsp za'atar
20 g tahini
100 ml olive oil
To serve
salad leaves, as needed
cherry tomatoes, as needed, finely sliced
yellow cherry tomatoes, as needed, finely sliced
red pepper, as needed, finely sliced
yellow pepper, as needed, finely sliced
green pepper, as needed, finely sliced
fresh coriander, leaves of, as needed
2 limes, quartered
40 g watermelon, finely sliced
Instructions
STEP 1/9
Assemble the food processor bowl onto the power unit
Fit the Knife Blade to the food processor bowl
STEP 2/9
Add the chopped shallot, chopped garlic, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper and sea salt into the food processor bowl
Reserve the juiced lemon for later
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until combined
Scrape the sides of the bowl with a spatula
Mix on low speed until combined
STEP 3/9
Add chicken into a medium bowl
Pour over the content of the food processor bowl
Mix thoroughly until coated
Refrigerate for up to 8 hours
STEP 4/9
Clean the food processor bowl and fit the Dough Tool
Assemble the food processor bowl onto the power unit
Add the flour, baking powder and salt into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until combined
STEP 5/9
Add the yoghurt and olive oil into the food processor bowl
Mix until a dough forms
If the dough is too dry, add 1 tsp of water and mix until the mixture comes together
Transfer the dough to a lightly floured work surface
Knead lightly for 30 seconds
Divide the dough into 2 equal pieces
Roll out each piece until 5mm thick
STEP 6/9
Warm a plate
Brush the griddle pan lightly with the vegetable oil
Heat over a medium-high heat until hot
Place the flatbread into the pan
Cook for 3 minutes or until bubbles form and griddle marks appear on the underside of the bread
Flip over and cook on the other side for a further 2 minutes
Transfer the flatbreads to the warm plate
Cover with a tea towel to keep warm
STEP 7/9
Preheat the oven to 180ºC
Line two large baking trays with parchment paper
Clean the food processor bowl and fit the Dicing Grid and Thick Slicing Disc
Assemble the food processor bowl onto the power unit.
Dice the butternut squash into the food processor bowl using the dicing pusher
Transfer the diced butternut squash onto one of the prepared baking trays
Drizzle with the olive oil and sea salt
Bake at 180ºC for 20 minutes
Remove from the oven
Sprinkle with the dried oregano
Cover with plastic wrap and set aside
Increase the oven temperature to 220ºC
Remove the marinated chicken from the fridge
Slice the reserved juiced lemon
Thread the chicken pieces and the juiced lemon slices onto the 6 soaked wooden skewers
Place the kebabs onto the second prepared baking tray
Bake at 220ºC for 20 minutes
STEP 8/9
Clean the food processor bowl and fit the Dicing Grid and Thick Slicing Disc
Assemble the food processor bowl onto the power unit
Dice the onion and cucumber into the food processor bowl using the dicing pusher
Transfer the diced onion and cucumber into a clean medium bowl
Add the coriander, mint, sea salt and natural yoghurt into the medium bowl
Stir to combine and set aside
STEP 9/9
Clean the food processor bowl and fit the Knife Blade
Assemble the food processor bowl onto the power unit
Add the egg yolk, lemon juice, za’atar, sea salt and tahini into the food processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on low speed until smooth
While the machine is running, pour the olive oil into the food processor bowl
Mix on medium speed until the mixture emulsifies and has a thick consistency
Serve
Serve the chicken skewers with the pitas, roasted butternut squash, raita salad, za’atar dressing
Garnish with green salad leaves, red and yellow cherry tomatoes, red, yellow and green pepper, fresh coriander, lime wedges and watermelon slices