Chicken Shawarma , Lebanese Watercress Salad , Garlic & Watercress Flatbreads
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Chicken Shawarma , Lebanese Watercress Salad , Garlic & Watercress Flatbreads
Recipe by : Watercress , www . watercress . co . uk
Serves : 4 - 6 Prep Time : 1 hour plus marinating & proving Cook Time : 30 minutes
Ingredients :
Chicken shawarma :
• 1.5kg boneless , skinless chicken thighs cut into thin strips
• 2 onions , finely sliced
• 5 tbsp olive oil
• 1 tsp cumin , ground
• 1 tsp coriander , ground
• 1 tsp cardamom , ground
• 1 tbsp mild curry powder
• 1 tsp baharat
• ½ tsp sumac
• 2 tbsp honey
• 1 tbsp chicken stock powder
Lebanese watercress salad :
• 4 baby cucumbers , shaved into strips with a vegetable peeler
• 3 tomatoes , cut into small dice
• 1 red onion , finely diced
• 50g watercress , chopped
• 20g flat-leaf parsley , chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper to season
Garlic & watercress flatbreads :
• 250g plain flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp olive oil
• 1 tsp honey
• 170ml milk
• 1 tsp garlic , minced
• 2 tbsp watercress , finely chopped
• Yogurt and lemon wedges to serve
Method :
1 . For the shawarma , mix everything apart from the onions and oil in a large nonreactive bowl , cover and refrigerate for at least 4 hours and up to 24 hours .
2 . Heat the oil in a large pan and fry the chicken and onions in batches until cooked through and lightly charred . Set aside to keep warm .
3 . Meanwhile , add all the ingredients for the flatbreads to a large bowl . Mix until combined ; you are looking for a soft but not too sticky dough so add a little extra flour if needed .
4 . Turn onto a lightly floured surface and knead for 3 - 5 minutes or until soft and fully hydrated . Cover with a damp tea towel and rest for 10 minutes .
5 . Weigh the dough and divide into six balls . Roll each ball so it is approximately 5 - 8mm thick ; the thicker the dough , the fluffier the bread .
6 . Heat the oil over a medium heat and cook each flatbread for 2 minutes each side or until puffed and lightly charred , stack and store wrapped in foil ( they can be warmed in the foil in a low oven if made in advance ).
7 . For the salad , mix all the ingredients in a large bowl , taste and adjust the seasoning as necessary .
8 . Serve the flatbreads , piled with the chicken , salad , yogurt and lemon wedges .
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