Flavours of the Middle East Recipes from the Essex Food and Drink Festival

Chicken Shawarma, handmade flatbread and a creamy tzatziki dip 

Ingredients for chicken shawarma:

  • 2 chicken thighs
  • 1 chicken breast
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp all spice
  • 1 level tablespoon turmeric
  • 1 tsp garlic granules
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • Salt and pepper
  • 6 tbsp olive oil
Ingredients for flat bread:
  • 350gm self-raising flour
  • 1 heaped tsp baking powder
  • 350gm Greek yoghurt

Ingredients for tzatziki:
  • 150gm yoghurt
  • 2 sprigs of mint
  • 3 garlic cloves
  • 2” piece of cucumber
  • Squeeze of lemon
  • Salt
  • Paprika to serve
  1. Cut the chicken into long strips.
  2. Make the marinade by mixing all of the marinade ingredients into a bowl.
  3. Put the chicken into a separate bowl and add ¾ of the marinade. Leave to marinate in the fridge for at least an hour.
  4. To make the bread put all ingredients with salt to season into a bowl. Mix thoroughly to form a dough.
  5. Tip onto the work surface and pull together, no need to kneed. If too wet add a little more flour.
  6. To make the tzatziki, put the yoghurt into a bowl. Shred the mint and add to the yoghurt.
  7. Make the garlic into a paste by chopping and crushing with salt. Once the paste is formed, add to the yoghurt.
  8. Peel the cucumber and remove the seeds. Dice the cucumber finely and remove excess liquid by putting in a J-cloth and squeezing. Once the liquid is removed add to the yoghurt mixture.
  9. Add a squeeze of lemon juice and season to taste. Serve with a sprinkle of Paprika.
  10. Next cook the chicken. Heat a frying pan with olive oil. Add the chicken and cook slowly over a low to medium heat.
  11. Whilst the chicken is cooking return to the bread. Split the dough into 4 and on a floured surface roll out into a circular shape and pat off the excess flour.
  12. Score diagonally with a knife.
  13. Heat a frying pan to medium heat and add the shaped dough, scored side down. Once the flatbread is golden and lightly crisp and starting to puff up turn over. Continue until all flat breads are cooked. Keep them warm by wrapping in a t-towel.
  14. Transfer the chicken onto the chopping board and slice each piece into roughly 3 pieces and then return to the same pan with the reserved marinade and back onto the heat.
  15. Serve the chicken on flatbread with a large dollop of Tzatziki

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