Chicken Shawarma wraps with hummus and chopped salad
Serve this large roast spatchcock chicken on a large board surrounded by the chopped salad, bowls of hummus and warm flatbreads and let everyone dig in a compile their own perfect shawarma wrap.
3 tbsp Shawarma Paste
3 tbsp Early Harvest Olive Oil
Juice of 1 Lemon and 1 Orange
1 tbsp Honey
1/2 tsp Salt
1 x 400g can Chickpeas
1 small clove of garlic grated
Juice of 1 Lemon
Parsley, half small bunch
Mint, half small bunch
25ml Moscatel Vinegar
1/2 tsp Salt
4 flatbreads or tortilla wraps
1 whole free range chicken
- Preheat the oven to 175 degrees. With a sturdy pair of scissors, spatchcock the chicken by cutting down the side of the spine and opening up. Mix the marinade ingredients together and rub over the chicken, place in a roasting dish and cook in the oven for 35 to 45 minutes, until golden.
- To make the hummus, empty the chickpeas and half of the liquid into a food processor, add the rest of the ingredients and blitz to a smooth puree.
- Chop the tomatoes, cucumber, radish, spring onions and herbs and mix in a bowl. Combine the dressing ingredients and toss through the salad.
- Rest the chicken when cooked. Heat the flatbreads or tortilla wraps in a large frying pan one by one and shred the chicken. Smother the breads with hummus and salad and add the chicken before serving.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
The 'dessert wine vinegar.' Try it with honey and oil for a standout salad dressing
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