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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