Chicken shawarma offers an exciting exploration of rich flavors and enticing aromas that captivate the senses and make it an alluring dish. As the chicken cooks, it develops an enticing smoky aroma that wafts through the air, promising a satisfying culinary experience. It’s a treat for all the senses.
Our culinary columnist and executive chef Paul Watters shares his favorite spicy chicken shawarma with baby lettuce, yogurt and sesame dressing.
For the ingredients you will need:
2 chicken fillets
4 handfuls of baby lettuce
(Spinach, lamb salad, lollo rosso, arugula salad)
1/4 red cabbage (finely chopped)
8 cherry tomatoes (halved)
4 tablespoons of Shawarma spices
2 teaspoons of turmeric
2 tsp curry powder
4 tbsp rapeseed/vegetable oil
4 tablespoons of natural yogurt
4 tablespoons of sesame seeds
1 tablespoon of warm water
Salt and pepper
Picked coriander (for garnish)
Follow the method to get an irresistible dish:
First, prepare the chicken marinade by mixing the shawarma seasoning, turmeric and curry powder in a bowl, adding a little salt and pepper.
Halve the spice mixture, add a little oil and marinate the chicken. Refrigerate for a couple of hours before cooking.
Yogurt sauce
In another bowl, combine the rest of the spice mixture, 2 x tablespoons of sesame seeds and natural yogurt and chill in the refrigerator. (Chef’s tip: add warm water for a better consistency)
Salad
Pour the leaves into a bowl, add a drizzle of olive oil and season with salt and pepper.
Main
Preheat the oven to 180 degrees 350f.
Heat a medium frying pan over medium heat and fry the chicken for four minutes on each side. This locks in its delicious taste. Put the pan in the oven and cook for another ten minutes.
When the chicken is fully cooked, remove the pan from the oven and let it rest for a few minutes.
Presentation
Place the lettuce in the center of the plate and place the tomato clockwise around the plate. Slice the chicken finely and place on a salad tray. Drizzle yogurt sauce on top and sprinkle sesame seeds on top. Finish your dish and sprinkle a little shawarma seasoning around the plate and top with coriander.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have worked in the restaurant industry for 30 years. Cooking has always been my biggest passion, because when I discovered my love for food and cooking when I was only 16 years old, I had no other career path.
“I have been incredibly fortunate to work in many high-end kitchens, including the Savoy in London and the Sydney Opera House in Australia. Over the years, it has been a pleasure to have the opportunity to gain invaluable knowledge and valuable experience by traveling the world, getting to know different cultures and meeting colorful culinary characters along the way.
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