Bring the BBQ indoors with this flavoursome middle eastern dish. Chicken is the king of protein and combined with the Greek yoghurt it gives a double protein hit. It can be made high or low carb if you ommit the flat bread.
Ingredients (serves 4)
For the chicken
250g tub of Greek yoghurt
2 cloves of garlic
Thumb sized piece of ginger
2 tbsp Shawarma spice mix
Pinch of salt
8 boneless/skinless chicken thighs
For the yoghurt sauce
250g Greek yoghurt
1 grated garlic clove
Bunch of mint and coriander chopped
Pinch of salt
1 tbsp tahini
For the pickled cabbage
1tsp toasted mustard and cumin seeds
1/3rd red cabbage finely sliced
1/2 red onion
150ml white wine vinegar
Flat breads or naan breads
A bunch of corriandar chopped
A lemon or 2
Your favourite hot sauce
Start a day ahead if you can. It's not for everyone but it will yield the juicest chicken you've ever had! If not do it as far in advanced as you can.
Make the marinade for the chicken by whizzing everything bar the chicken together. Be generous with the salt. Pour this over the chicken to marinade in the fridge.
When your ready to cook pre heat the grill to as hot as it will go while you skewer the chicken. Shake off the excess marinade.
Now cook the chicken under the grill until it's nice and charred in places and cooked through. Turn regularly to ensure even cooking. (It's basically an upside down BBQ).
While the chicken is cooking prepare everything else.
Pickle the cabbage by pouring over the vinegar, salt and sugar. Toast the spices and add these too. Then give it all a quick massage and leave for 20 min or longer.
For the yoghurt dip, blacken your aubergine under the grill or even better, directly on the gas hob, over the flame until it's collapsing. While it cools mix everything else together. When it's cool scrape out the flesh leaving the blackened skin behind. Roughly chop the flesh and add to the rest of the ingredients.
Serve it all together with warmed flat breads or naan's and the other serving suggestions.