Chicken Shawarma with Whipped Feta, Lemon and Avocado
Photography by Aaron McLean.
You can also try alternative toppings such as grilled lamb leg or sirloin steaks – or for a meatless version use firm fleshed, white fish fillets such as monkfish or hapuka.
Serves: 6
INGREDIENTS
6 boneless, skin-on chicken thighs
olive oil
2 teaspoons ground cumin
sea salt and freshly ground pepper
Whipped feta
50 grams soft feta cheese
1 avocado, peeled
1 clove garlic, crushed
1 tablespoon tahini paste
¼ cup thick plain yoghurt
½ teaspoon ground cumin
2 tablespoons olive oil
1-2 tablespoons lemon juice
Salad
4 vine tomatoes, diced
2 spring onions, thinly sliced
¼ cup chopped flat-leaf parsley
¼ cup walnuts, roasted and roughly chopped
6 warm flatbreads for serving
METHOD
Chicken: Rub the chicken with olive oil then sprinkle with the cumin and season with salt and pepper. Cover and refrigerate if not cooking immediately.
Whipped feta: Blend all the ingredients in a food processor until smooth. Season and add lemon juice to taste.
Salad: Combine the ingredients in a bowl and season.
To cook: Preheat a grill plate. Grill the chicken until fully cooked. Transfer to a plate, cover loosely and rest for 5 minutes before slicing.
To assemble: Spread the flatbreads generously with the whipped feta. Top with the salad and chicken then roll up and serve immediately.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.