Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
This chicken kebab is absolutely bursting with flavour – it is so delicious! You must try this recipe!
Perfect for the BBQ, under the grill or just as good on the hob.
Ingredients
Adjust Servings
-
For the chicken shawarma marinade
- For the Tabbouleh
- For the yogurt
- For the flat bread
Instructions
- Combine the marinade ingredients in a large ziplock bag (or bowl) and add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
- For the tabbouleh, cook the bulgar wheat as per packet instructions, then rinse well in cold water, drain and put into a bowl. Mix all the chopped ingredients into the bulgar wheat, alongside with the cinnamon and pomegranate seeds. Drizzle with the olive oil, lemon juice and season to taste. Mix through all the ingredients and set aside.
- Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in the fridge until required.
- Heat the grill/BBQ (or large heavy based frying pan on the hob) on medium high. You should not need to oil it because the marinade has oil in it. Place chicken on the grill or pan and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes. Remove chicken and cover loosely with foil. Set aside to rest for 5 minutes.
-
To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates. Spread each flatbread with a spoonful of yogurt mixture, then top with the lettuce and cucumber. Top with the pomegranate tabbouleh, sliced chicken shawarma and drizzle over a little pomegranate molasses (if using). Roll up the flatbread and serve warm. Enjoy!
