uk
Ingredients
Torn shawarma chicken with mint yogurt, pickled cucumber and seasoned Twister Fries
Serves 2
- 200g Lamb Weston Seasoned Twisters
- 1 chicken breast fillet
- 8ml olive oil
Shawarma spices
- 10g Cumin
- 10g Coriander
- 10g garlic powder
- 10g paprika
- 10g turmeric
- 5g cayenne
- 5g ground cloves
For the Mint yoghurt
- Small bunch chopped mint
- 30ml yoghurt
- Juice of 1/2 lemon
- Pinch of salt
For the pickled cucumber
- 25g thinly sliced cucumber
- 1/4 sliced small red onion
- 4 sliced cherry tomatoes
- Juice of 1 lemon
- Small bunch chopped parsley
- Salt to taste
Garnish
- 20g Pomegranate seeds
- 30ml Greek yoghurt
- 8 – 10 Mint leaves
- Dust of shawarma spices
Preparation
Method
- Brush chicken fillet with olive oil and coat in shawarma spice mix, or try making your own from this recipe. Simple grind together all the spices and keep in a spare clean jar.
- Bake in the oven or air fryer for about 12-15 mins until cooked through and leave to one side.
- Prepare mint yoghurt – add chopped mint, a squeeze of lemon and pinch of salt to Greek yoghurt and mix well.
- Prepare your salad – wash and evenly chop your cucumber, red onion and cherry tomatoes. Add lemon juice, sea salt and chopped parsley, then gently mix.
- Fry or bake your Lamb Weston Seasoned Twisters until golden (Airfy: 10-18mins at 180 °C / Oven: 20mins at 200°C / Fry: 3:30mins at 175 °C).
- Place onto a suitable plate or bowl and top with your salad, torn chicken pieces and a generous drizzle of mint yoghurt
- Finish with pomegranate seeds and a light dust of shawarma spices.