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Chicken Shawarma with Moroccan Houmous and Chilli Sauce

Chicken Shawarma with Moroccan Houmous and Chilli Sauce
4.7 430 évaluations
Prép. 1h 25min
Total 2h 25min
4 portions
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Ingrédients

Chicken
  • chicken thighs, boneless and skinless cut in pieces (3-4 cm)
    750 g
  • garlic cloves
    3
  • smoked paprika
    1 tsp
  • cayenne pepper
    1 tsp
  • ground cumin
    ½ tsp
  • ground turmeric
    ½ tsp
  • ground cinnamon
    ½ tsp
  • lemon finely grated zest and juice
    1
  • fine sea salt
    2 tsp
  • olive oil
    1 tsp
  • plain yoghurt
    100 g
Chilli Sauce
  • white cabbage cut in pieces (5 cm)
    200 g
  • garlic cloves
    4
  • red onion quartered
    120 g
  • plum tomato
    80 g
  • red pepper cut in pieces (3 cm)
    120 g
  • fresh red chillies halved, deseeded if desired
    2
  • dried chilli flakes
    1 tsp
  • tomato purée (concentrated)
    2 Tbsp
  • white wine vinegar
    1 Tbsp
  • caster sugar
    1 Tbsp
  • fine sea salt
    1 tsp
Moroccan Houmous
  • garlic clove
    1
  • tinned chickpeas rinsed, drained (1 x 400 g tin)
    240 g
  • water
    15 g
  • lemon juice
    15 g
  • extra virgin olive oil
    35 g
  • sesame seeds, toasted
    20 g
  • fine sea salt
    ½ tsp
  • ground cumin
    ½ tsp
  • ground coriander
    ½ tsp
  • smoked paprika
    ½ tsp
Finalisation
  • flatbreads toasted
    4
  • cucumber peeled, deseeded, diced (1 cm)
    ½
  • plum tomatoes deseeded, diced (1 cm)
    2
  • red onion thinly sliced
    ½

Niveau

facile

Infos nut. par 1 portion

Sodium 1827 mg
Protides 45.5 g
Calories 2622.5 kJ / 628 kcal
Lipides 33.2 g
Fibre 10.3 g
Graisses saturées 7.3 g
Glucides 29.8 g

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Également présenté dans

Easy Cooking with Chef Dean Edwards 5 Recettes
Royaume-Uni et Irlande
Flexitarian Favourites 12 Recettes
Royaume-Uni et Irlande

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