Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
on air now

Create a 4BC account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 4BC content and other benefits.


Joining is free and easy.

You will soon need to register to keep streaming 4BC online. Register an account or skip for now to do it later.

Advertisement
Advertisement
Advertisement

Lisa Mead: Chicken Shawarma

Luke Grant

Serves six

Ingredients

  • 3/4 tbsp ground cumin
  • 3/4 tbsp turmeric powder
  • 3/4 tbsp ground coriander
  • 3/4 tbsp garlic powder
  • 3/4 tbsp paprika
  • 1/2 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • salt
  • 8 boneless, skinless chicken thighs
  • large onion, thinly sliced
  • juice of 3 large lemons
  • 5/6 cup extra virgin olive oil
  • six pita pockets
  • 2 cups plain Greek yoghurt
  • 2 cloves garlic, finely chopped
  • 1 cup seedless cucumber, grated
  • 1 cup seedless cucumber, thinly sliced
  • 1 cup fresh dill, minced
  • 1 cup cherry or grape tomatoes, diced
  • 1 cup rocket
  • 1 cup seeded Kalamata olives, chopped

Method

  1. In a small bowl, mix cumin, turmeric, coriander, garlic powder, paprika and cloves. Set aside.
  2. Pat chicken thighs dry and season with salt on both sides. Thinly slice into small, bite-sized pieces.
  3. In a large bowl, toss chicken in spice mix to coat.
  4. Toss in onions, a third of the lemon juice and 1/2 cup of olive oil.
  5. Cover bowl and refrigerate for at least 3 hours or overnight.
  6. Mix Greek yoghurt, half of the remaining lemon juice, garlic, grated cucumber and dill in a bowl to make tzatziki. Refrigerate until needed.
  7. Preheat oven to 200°C. On a large baking tray with non-stick baking paper, roast chicken and onions in one layer for 30 minutes.
  8. In the meantime, whisk remaining lemon juice, remaining oil, and salt and pepper to taste in a medium-sized bowl. Gently mix in tomatoes, rocket, cucumber and olives. Set aside.
  9. Open pita pockets and spread tzatziki inside. Fill with chicken and salad.
Luke Grant
Advertisement