Deconstructed chicken shawarma

Name: Deconstructed chicken shawarma
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 1/2 tbs coriander seeds, toasted, ground; 1/2 bunch coriander, finely chopped; 6 garlic cloves, crushed; Juice of 2 lemons; 1/2 cup (125ml) extra virgin olive oil; 8 skinless chicken thigh fillets; 3 large desiree potatoes, peeled, cut into 1cm-thick chips; Red shiso leaves, pita bread, pickled turnips (from Middle Eastern food shops) and chilli sauce, to serve; 200ml extra virgin olive oil; 1 Lebanese flatbread, roughly torn; 1/3 red cabbage, thinly shredded; 5 radishes, thinly sliced; 10 cherry tomatoes, halved; 1 red onion, thinly sliced; Seeds of 1 pomegranate; Juice of 1 1/2 lemons; 1 tsp sumac; 1 garlic clove, crushed; 500g Greek yoghurt; 3 garlic cloves, thinly sliced; ¼ cup (60ml) extra virgin olive oil

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by Phoebe Wood

Mar 05, 2018

Bring the flavours of the Middle East into your home tonight.

1 1/2 tbs coriander seeds, toasted, ground
1/2 bunch coriander, finely chopped
6 garlic cloves, crushed
Juice of 2 lemons
1/2 cup (125ml) extra virgin olive oil
8 skinless chicken thigh fillets
3 large desiree potatoes, peeled, cut into 1cm-thick chips
Red shiso leaves, pita bread, pickled turnips (from Middle Eastern food shops) and chilli sauce, to serve

Red fattouche

200ml extra virgin olive oil
1 Lebanese flatbread, roughly torn
1/3 red cabbage, thinly shredded
5 radishes, thinly sliced
10 cherry tomatoes, halved
1 red onion, thinly sliced
Seeds of 1 pomegranate
Juice of 1 1/2 lemons
1 tsp sumac
1 garlic clove, crushed

Garlic labneh

500g Greek yoghurt
3 garlic cloves, thinly sliced
¼ cup (60ml) extra virgin olive oil

Method

1.

For the garlic labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover the yoghurt, then chill overnight to drain. Transfer to a bowl, discarding liquid. Place garlic in a saucepan with oil over medium-low heat. Cook, stirring, for 6-8 minutes until golden. Remove from heat and cool completely. Set aside until needed.
2.

To make chicken, combine coriander seeds, coriander, garlic, lemon juice and 1/3 cup (80ml) oil in a non-reactive bowl. Add chicken and completely coat. Cover and chill overnight to marinate.
3.

The next day, preheat oven to 220°C. Remove chicken from marinade and thread onto skewers to make 1 large kebab. Season with salt flakes. Discard marinade.
4.

Arrange potato on a large baking tray lined with baking paper, drizzle with remaining 45ml oil and season. Place in the bottom half of oven. Balance chicken skewers across oven rungs over potato so it catches cooking juices. Roast, turning skewers halfway, for 40 minutes or until chicken and potato are cooked through. Rest for 15 minutes.
5.

For the fattouche, heat 100ml oil in a frypan over medium heat. Add flatbread and cook, stirring, for 5 minutes or until golden and crisp. Drain on paper towel. Combine remaining ingredients and remaining 100ml oil in a bowl. Season with salt flakes. Transfer labneh to a second bowl and top with the garlic chips and oil. Top both bowls with shiso leaves.
6.

Serve kebab with pita, potato, labneh, fattouche, pickles and chilli sauce.