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Yogurt Marinated Shawarma

UAE

120.00 / Box

DIY - Serves 4 people

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Garlic

Req qty: 0.05/kgs

0.24

Lemons

Req qty: 0.15/kgs

0.75

Tender Chicken Strips

Req qty: 1.00/pkt

12.50

Arabic Bread

Req qty: 1.00/bag

2.00

Hummus

Req qty: 1.00/pack

11.75

Red Onions

Req qty: 0.10/kgs

0.22

Cucumbers

Req qty: 0.10/kgs

0.45

Cherry Tomatoes

Req qty: 1.00/pkt

18.50

Coriander

Req qty: 1.00/pcs

1.00

Full Fat Yogurt

Req qty: 1.00/tub

2.75

Brown Onions

Req qty: 0.30/kgs

1.05

Pomegranate Seeds

Req qty: 1.00/pkt

11.25


Ingredients not included but required

Seven Spices

12.00/bottle

This healthy, make-it-at-home shawarma is a guaranteed people pleaser. Marinating the chicken in yogurt and spices ensure the meat is incredibly tender and the crunchy pickles are the perfect final addition. SERVES 4 *Item not included in box Prep time: 20 minutes plus 1 hour marinating Cook time: 10 minutes Store cupboard ingredients required: caster sugar, vegetable oil, salt For the shawarma marinade • 500g plain yogurt • 125ml vegetable oil • *½ tbsp Seven Spice • 2 cloves garlic, minced • juice and zest of 1 lemon • 1 brown onion, finely sliced • 500g chicken strips • 4 pieces Arabic bread • 200g hummus • 250g mixed cherry tomatoes, quartered • 2 tbsp chopped coriander • 50g pomegranate seeds For the pickles • *70ml apple vinegar • 250ml water • 2 tbsp caster sugar (optional) • 1 tsp salt • 1 red onion, finely sliced • 1 small cucumber, peeled into ribbons 1. For the marinade, whisk together the yogurt, oil, seven spice, garlic, lemon juice and zest in a large bowl. Add the onion and chicken strips and stir well to coat. Cover and place in the fridge for 1 hour. 2. For the pickles, whisk together the vinegar, water, sugar and salt in a small bowl until the sugar and salt have dissolved. Add the onion and cucumber, cover and place in the fridge for at least 15 minutes. Strain through a sieve. 3. Heat a griddle pan to a high heat and brush with oil. Remove the chicken from the marinade and grill for 2-3 minutes per side, or until griddle marks appear and the chicken is cooked through (do this in batches if necessary). 4. Spread the hummus over the Arabic bread and top with the tomatoes, coriander, chicken and the pickles. Garnish with pomegranate seeds before serving. Allergy information: dairy, sesame

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