Juicy shawarma-spiced chargrilled chicken, with zingy slaw, garlicky sauce & lemony chilli butter on fluffy flatbreads. Big vibes, little effort.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to medium-high.
Mix the yoghurt and Al’Fez Shawarma Spice Mix in a big bowl. Cut the chicken into large chunks, season with salt, add to the bowl and toss to coat. Cover and chill.
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Step 2.
Zest half the lemons into a heatproof bowl. Finely chop the chillies and parsley, add with a pinch of salt. Melt the butter, pour over, stir and set aside.
Step 3.
Shred the cabbage into a bowl with mint, vinegar, juice of the lemons, salt and pepper. Scrunch to soften, drizzle with olive oil, stir and set aside.
Step 4.
Thread the chicken onto skewers, folding any thinner bits in half, making sure to not pack the pieces too tightly. Lightly oil a baking tray and lay the skewers on top.
Grill the skewers for 3-4 mins until charred, flip and cook the other side. Rest for a few mins.
Step 5.
Warm the Al’Fez Lebanese Style Flatbreads under the grill for 1 min. Spread with the chilli butter, top with chicken, slaw and Al’Fez Garlic Squeezy Sauce. Fold up and dig in.
In Partnership with Al'Fez
We’ve made this recipe using delicious ingredients from Al'Fez.
We’ve made this recipe using delicious ingredients from Al'Fez.
Serves
4
1 kg
Boneless Skinless Chicken Thigh
1 Packet
Al'Fez Shawarma Spice Mix
250 g
Greek Yoghurt
2
Lemons
2
Green Chillies
15 g
Fresh Parsley
100 g
Salted Butter
1
Red Cabbage
2 tsp
Dried Mint
4 tbsp
White Wine Vinegar
To Serve
4
Al'Fez Lebanese Style Flatbreads
Al'Fez Garlic Squeezy Sauce
Olive Oil
In Partnership with Al'Fez
We’ve made this recipe using delicious ingredients from Al'Fez.
We’ve made this recipe using delicious ingredients from Al'Fez.
Serves
4
1 kg
Boneless Skinless Chicken Thigh
1 Packet
Al'Fez Shawarma Spice Mix
250 g
Greek Yoghurt
2
Lemons
2
Green Chillies
15 g
Fresh Parsley
100 g
Salted Butter
1
Red Cabbage
2 tsp
Dried Mint
4 tbsp
White Wine Vinegar
To Serve
4
Al'Fez Lebanese Style Flatbreads
Al'Fez Garlic Squeezy Sauce
Olive Oil
In Partnership with Al'Fez
We’ve made this recipe using delicious ingredients from Al'Fez.
We’ve made this recipe using delicious ingredients from Al'Fez.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to medium-high.
Mix the yoghurt and Al’Fez Shawarma Spice Mix in a big bowl. Cut the chicken into large chunks, season with salt, add to the bowl and toss to coat. Cover and chill.
Â
Step 2.
Zest half the lemons into a heatproof bowl. Finely chop the chillies and parsley, add with a pinch of salt. Melt the butter, pour over, stir and set aside.
Step 3.
Shred the cabbage into a bowl with mint, vinegar, juice of the lemons, salt and pepper. Scrunch to soften, drizzle with olive oil, stir and set aside.
Step 4.
Thread the chicken onto skewers, folding any thinner bits in half, making sure to not pack the pieces too tightly. Lightly oil a baking tray and lay the skewers on top.
Grill the skewers for 3-4 mins until charred, flip and cook the other side. Rest for a few mins.
Step 5.
Warm the Al’Fez Lebanese Style Flatbreads under the grill for 1 min. Spread with the chilli butter, top with chicken, slaw and Al’Fez Garlic Squeezy Sauce. Fold up and dig in.
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