Chicken shawarma salad

Indulge in the exotic flavors of Middle Eastern cuisine with this appetizing chicken shawarma salad. A medley of aromatic spices and tender chicken.

Ingredients:

• 4 garlic cloves, crushed
• 3 tbsp olive oil
• 1 lemon, juiced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• 1 tsp dried oregano
• 1 tbsp natural yogurt
• 4 chicken breasts, bashed with a rolling pin until slightly flattened
• pittas or flatbreads and pickled chillies (optional), to serve
• 2 tbsp tahini
• 1 lemon, juiced
• 200g natural yogurt
• 1 tsp whole cumin seeds
• ½ red cabbage (about 500g), finely shredded
• 2 red onions, finely sliced
• 1 small cucumber, peeled, halved, deseeded and sliced
• 200g cherry tomatoes, halved
• 1 Little Gem lettuce, chopped
• 1 lemon, juiced
• 2 tbsp olive oil

Instructions:

1. Combine minced garlic, olive oil, and freshly squeezed lemon juice in a reusable plastic container or bowl. Add all the spices, oregano, a generous pinch of salt, and yogurt, then mix until a paste forms. Add the chicken, ensuring it's well coated, then cover and let it marinate for at least 1 hour, or refrigerate overnight.
2. For the dressing, whisk together all the components in a small bowl, season to taste, cover, and refrigerate until ready to use. It can be prepared up to two days beforehand. Mix all the salad components, excluding the lemon juice and olive oil, in a bowl. The salad can be prepared 1-2 hours in advance and refrigerated.
3. Ignite the barbecue or preheat a griddle pan over high heat. Grill the marinated chicken for approximately 5 minutes on each side, until it's slightly charred and fully cooked. Transfer to a cutting board and set aside.
4. Drizzle the salad with lemon juice and olive oil, season with salt, and gently mix. Arrange the salad on a large platter or in a serving bowl. Slice the chicken and place it on top of the salad (or serve on the side for vegetarian options). Serve the salad with tahini dressing on the side for drizzling, accompanied by toasted flatbreads or pita for stuffing the chicken and pickled chillies, if desired.

Summary:

• Calories: 1779 kcal
• Fat: 72 g
• Protein: 250 g
• Carbs: 25 g
• Potassium: 4214 mg
• Magnesium: 366 mg