A healthy take on the classic Middle Eastern shawarma or Greek gyro; great for a midweek treat, lunch or make a whole bunch of them for a sharing platter.

Ingredients

1 tbsp Cornicabra Extra Virgin Olive Oil

1 ½ tsp salt

2 tbsp caster sugar

200g red cabbage, very finely shredded using a mandolin or grater

125ml Chardonnay Vinegar

350g free range chicken mini fillets

2 tbsp Harissa Paste

2-4 pitta bread

6 tbsp sour cream (optional)

Ingredients

1 tbsp Cornicabra Extra Virgin Olive Oil

1 ½ tsp salt

2 tbsp caster sugar

200g red cabbage, very finely shredded using a mandolin or grater

125ml Chardonnay Vinegar

350g free range chicken mini fillets

2 tbsp Harissa Paste

2-4 pitta bread

6 tbsp sour cream (optional)

1

Place the shredded red cabbage in a wide, shallow dish. Dissolve the sugar in 50ml boiling water from the kettle and add the Chardonnay Vinegar, 1 tsp salt and mix thoroughly , pour over the cabbage to cover and set aside but agitate now and again

2

Coat the chicken with Rose Harissa paste and  ½ teaspoon of salt. Heat the extra virgin olive oil in a large shallow non-stick frying pan on a medium-high heat and add the chicken, fry for 3-4 minutes each side. Turn off the heat and cover the pan, rest the chicken for 2 minutes

3

Meanwhile, heat the pitta breads in the toaster. Drain the cabbage and pile onto split toasted pitta bread, top with Harissa chicken and a dollop of sour cream if you choose.

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