Shawarma yoghurt chicken

Name: Shawarma yoghurt chicken
Cook time: 25 min
Yield: 4

with quinoa fattoush salad

Ready in around 25 mins

RECIPE FACT:

Shawarma spice blend is a Levantine seasoning used to flavour rotisserie meats and usually varies in flavour depending on the street vendor.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MARINATE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 even pieces and place into a bowl with the shawarma spiced yoghurt, season with salt and pepper and stir to coat well. Leave to marinate.
2. TO HEAT THE QUINOA:

Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed quinoa squeezing gently on the bag to break up any large clumps and add to the pan. Season with salt and heat for 1-2 mins. Remove from the heat and allow to cool slightly.
3. TO PREPARE THE FATTOUSH:

Slice the cherry tomatoes in half and place in a salad bowl. Slice the radishes in half and then finely slice into halfmoons and add to the bowl. Finely chop the curly parsley discarding the stalks, remove the mint leaves from their stalks, tear in half then add to the salad bowl with half the parsley. Add the quinoa and mesclun. Just before serving pour in the lemon dressing, add the sumac sprinkle and toss to combine.
4. TO COOK THE CHICKEN:

Wipe out the pan, respray with oil and place back over a medium-low heat. Once hot add the chicken and cook for 4-5 mins each side reducing the heat if necessary, until cooked through. BBQ METHOD: Heat the grill side of a BBQ and cook for 4-5 mins each side.
TO SERVE:

Spoon quinoa fattoush onto plates and top with sliced shawarma yoghurt chicken. Sprinkle over remaining parsley.