Ever wondered what ‘shawarma’ means, Chef? It’s Turkish for the word ‘turning’, a reference to the vertical rotisserie traditionally used for this meal. Today, you will be turning heads when you serve this meal at the dinner table. Featuring creamy, NOMU Moroccan Rub-spiced chicken fillets, wrapped up in toasted rotis with dried pomegranate gems, cucumber, greens & tomato.
Chicken Shawarma
Chicken Shawarma
with a yoghurt dressing & dried pomegranate gems
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cucumber
- Dried Pomegranate Gems
- Free-range Chicken Mini Fillets
- Fresh Mint
- Greek Yoghurt
- Green Leaves
- Ground Cumin
- Lemon
- Lemons
- Rotis
- Shawarma Spice
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SOME PREP
Pat the chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted rotis with the shredded leaves, the sliced tomato, the cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
Free-range Chicken Mini Fillets - 150g
Shawarma Spice - 15ml
Lemon - 1
Greek Yoghurt - 50ml
Ground Cumin - 2,5ml
Fresh Mint - 3g
Rotis - 2
Green Leaves - 20g
Tomato - 1
Cucumber - 100g
Dried Pomegranate Gems - 15g
SOME PREP
Pat the chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted rotis with the shredded leaves, the sliced tomato, the cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
Free-range Chicken Mini Fillets - 300g
Shawarma Spice - 30ml
Lemon - 1
Greek Yoghurt - 100ml
Ground Cumin - 5ml
Fresh Mint - 5g
Rotis - 4
Green Leaves - 40g
Tomato - 1
Cucumber - 200g
Dried Pomegranate Gems - 30g
SOME PREP
Pat the chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted rotis with the shredded leaves, the sliced tomato, the cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
Free-range Chicken Mini Fillets - 450g
Shawarma Spice - 45ml
Lemons - 2
Greek Yoghurt - 150ml
Ground Cumin - 7,5ml
Fresh Mint - 8g
Rotis - 6
Green Leaves - 60g
Tomatoes - 2
Cucumber - 300g
Dried Pomegranate Gems - 45g
SOME PREP
Pat the chicken dry with paper towel and add to a bowl. Add the shawarma spice, a squeeze of lemon juice (to taste), and season. In a small bowl, combine the yoghurt, the cumin (to taste), the chopped mint, a squeeze of lemon juice (to taste), and season. Loosen it a bit with a splash of water.
FRY THE CHICKEN
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER
Load the toasted rotis with the shredded leaves, the sliced tomato, the cucumber half-moons, the chicken, and dollop over the yoghurt. Sprinkle over the dried pomegranates and wrap up, Chef!
Free-range Chicken Mini Fillets - 600g
Shawarma Spice - 60ml
Lemons - 2
Greek Yoghurt - 200ml
Ground Cumin - 10ml
Fresh Mint - 10g
Rotis - 8
Green Leaves - 80g
Tomatoes - 2
Cucumber - 400g
Dried Pomegranate Gems - 60g
Woolies Products in this dish
