Chicken & Celeriac Shawarma

  • 4 servings
  • 50 mins to prepare
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Ingredients

  • 100g butter
  • 1 garlic clove, crushed
  • 1 celeriac
  • 4 chicken fillets
  • 2 flatbreads
  • For the spice mix
  • 1 tbsp salt
  • 1 tbsp allspice
  • 1 tbsp turmeric
  • 1 tbsp ground pepper
  • 1 tbsp mixed herbs
  • 1/2 tbsp chilli flakes
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp ground nutmeg
  • 1 tbsp ground cumin
  • For the yoghurt sauce
  • 1 tbsp tahini
  • 1 lemon, juiced
  • 1 tbsp natural yoghurt
  • For the salad
  • 1 tomato
  • 1 red onion
  • 1/2 cucumber
  • A handful of parsley
  • A drizzle of olive oil
  • Lemon juice

Instructions

METHOD
1 Pre heat the oven to 220°C / 200°C Fan /Gas Mark 7.
2 Melt the butter and add the crushed garlic.
3 Peel and slice the celeriac ½ cm thick and blanch in salted boiling water for 4 minutes until tender.
4 Place the thigh fillets one at a time between cling film and flatten with a rolling pin.
5 Brush the inside of a loaf tin or small baking tray with some of the melted butter and a sprinkle of spice mix.
6 Layer with celeriac, some melted butter and a sprinkle of spice. Then add 2 chicken thigh fillets, brush with more butter and spice mix.
7 Repeat until all of the chicken and celeriac has been used and press in the tin until nice and tight. Bake in the hot oven for 20 minutes.
8 Whilst the chicken is baking, mix together the tahini, lemon juice and natural yoghurt.
9 For the salad slice the tomato, red onion and cucumber and sprinkle with a little salt, a squeeze of lemon and a drizzle of olive oil, then add a large handful of chopped parsley.
10 Tip out the loaf tin onto a baking tray and bake for a further 10 minutes until the outside is caramelised.
11 Serve with the salad in a folded flat bread with the yoghurt sauce.

 

CHEF’S TIP For a veggie alternative, swap the chicken with slices of red pepper and aubergine.

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