Mediterranean Shawarma Platter
Basically a Deconstructed Kebab… On a Platter.
(GF Option/ VEG & VE Option)
Build your own Shawarma! Think of ‘Taco Night’, but with Shawarma. I made this for lunch instead, so same same, but different.
Whilst I LOVE a 4am Shawarma (with extra fries), I wanted to enjoy a healthier and sober take on my favourite after-boogie meal, which included:
Roasted Chickpeas with Feta
Shawarma Chicken Strips
Sumac, Parsley, Tomato, Onion with Cucumber Salad
Wraps (bought from the supermarket)
If you are short on time, here are three hacks:
Chicken: Buy a supermarket roast chicken and skin it. You can use the seasoning below and lightly cook it in a pan (2 mins max as you don’t want dry overcooked chicken).
Chickpeas: Fry canned chickpeas in a pan with olive oil, paprika and S&P for 10 mins, instead of roasting for 30 mins.
Hummus: Buy from the supermarket/ order online. Garnish with pine nuts, paprika and parley on top ; ).
Ingredients
2 cans of Chickpeas (one for the hummus and one for the chickpea filling).
250g of chicken (or 500g for 2 people eating the chicken version).
1/4 cup Tahini
1 lemon (1/2 for the hummus, 1/2 for the salad)
Cucumber
Baby Tomatoes
Feta Cheese
Pine Nuts
Wraps (GF or any to your liking)
Spices and Condiments
Spices: Cumin, Paprika, Sumac, Mixed Herbs, S&P and Cardamon (optional for the chicken).
Condiments: Olive Oil, Garlic, Red Onions and Fresh Parsley.
Shawarma Lunch
Method
Shawarma Chicken
1.MIX 2 tablespoons of olive oil, cumin, paprika, sumac, mixed herbs, crushed cardamon seeds and S&P. Depending on how much chicken you have, you can add more olive oil and spices.
2. CUT chicken breast into thin long slices. Imagine you’re making a ‘chicken slaw’. Thinner chicken pieces are nicer to eat in a shawarma (for me anyways).
3. MARINATE chicken for 30 mins while you make the hummus. Roast chicken after step 9.
Step 3: Marinate Chicken
Roasted Chicken (which I should’ve cut beforehand)
Israeli Hummus
Israeli Hummus (more detail in this post)
4. REMOVE skins of canned chickpeas by filling a bowl with water, let it sit for a few mins, then remove the skins.
5. BLEND juice of 1/2 a lemon, 1/4 cup of tahini, 4-5 garlic cloves, 1/4 cup water , 1/3 cup olive oil and 1 tsp of salt and pepper.
6. LIGHTLY fry some pine nuts in paprika to garnish the hummus. Optional to garnish with some fresh parsley.
Step 9: Roasted Chickpeas after 30 mins in the oven.
Step 11: Sumac Side Salad (one with cucumber and one without for my picky bf 😅).
Roasted Chickpeas
7. DRAIN canned chickpeas and lay them out on a tray.
8. SEASON with olive oil, mixed herbs, paprika and S&P.
9. ROAST chickpeas in the oven for 35-30 mins at 180 grill.
After 10 mins of the chickpeas, you can now roast the chicken strips in the oven, as they only need 25 mins.
Sumac Side Salad
10. CHOP up onions, parsley tomato and cucumber. I like the onions in thin and long, parsley cut finely, baby tomatoes cut half and cucumbers cut thinly in semi circles.
11. MIX in a bit of olive oil, lemon squeeze, sumac, crushed cardamon pods (optional) and S&P.
To Serve
12. HEAT up a frying pan on high (no oil). Then place your pita wraps and heat up both sides for 30-40 secs.
13. SPRINKLE some feta cheese on top of the chickpeas when serving.
Tips
Hummus: As you’re blending, you can play with water and olive oil for a creamier taste.
Follow the order of this recipe in terms of timing, as you can roast the chicken and chickpeas together in the oven.
You can also pop the feta in the oven for 10 mins on grill 180deg. Works well with the chickpeas!