Method
Traditionally, shawarma is a slow-cooked dish, but slicing
chicken breasts in half like this and batting them out to
make two much thinner pieces makes them go further
and cook super quickly. The spicy yoghurt marinade and
the short cooking time keeps the flesh lovely and tender
and juicy. What’s not to love?
First cut the chicken breasts in half as if you were butterflying them.
To do this, put the chicken breast on the work surface and slice
through it from one long side to the other. Cut all the way through
so you have 2 pieces with the same surface area but half the thickness.
Put each piece between 2 pieces of cling film and pound with a mallet
until just ½ cm thick. Repeat with the other breast.
Put the lemon zest and juice, garlic, spices, oregano and olive oil into
a bowl with plenty of salt and pepper. Mix thoroughly, then add the
chicken and rub the mixture into it. Leave to marinate for a few hours
if possible, or overnight.
To cook the chicken, heat a dry frying pan or a griddle. When it’s
hot, add the chicken breasts and cook on one side until they are well
browned and lift off easily with no sticking. Cook the other side for
another 2–3 minutes. Check the chicken is cooked through, then
remove from the pan.
For the dressing, mix the yoghurt, mint and sugar together with pinch
of salt, then sprinkle with the sumac. Serve the chicken on flatbreads
or lettuce leaves with the cucumber, dressing and pickled chillies.
Nutritional information
Info per serving without flatbread/with flatbread: calories: 153/363, protein (g) 27/33, carbs (g) 4/38, sugar (g) 4/6, fat (g) 3/8, saturated fat (g) 1.5/2, fibre (g) 0/2, salt (g) 0.3/0.8
The Hairy Dieters' Simple Healthy Food: A Guide to Losing Weight and Staying Healthy by Si King and Dave Myers is published by Seven Dials on 12 May in trade paperback at £16.99, photography by Andrew Hayes-Watkins
Try one of our other delicious Hairy Biker recipes, such as chicken jalfrezi, chicken tikka masala and cauliflower and chicken pilaf.