This chicken is inspired by Middle Eastern Shawarma but in an easy, oven-baked variation served with homemade flatbreads, crispy roasted cauliflower, and our favourite yoghurt, tahini sauce.
This Week
2 Dec - 8 Dec
Chicken Shawarma Flatbreads with Charred Cauliflower and Yoghurt, Tahini Sauce
- Under 1 hour
- 4
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Meal Prep Guide
Cut one head of cauliflower into bite sized florets (store in an airtight container in the fridge).
Prepare the marinade for the chicken (store in an airtight container in the fridge)
*we recommend adding the chicken to the marinade the morning of the night you plan to cook it.
Ingredients
- 2 Tbsp olive oil
- 1 Tbsp honey or maple syrup
- 3 garlic cloves (crushed)
- 2 tsp sumac
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
Method
- Add all of the ingredients to a small jar or container and mix well to combine.
Make the yoghurt, tahini sauce (store in an airtight container in the fridge).
Ingredients
- ½ cup Greek yoghurt
- ¼ cup tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
- Salt
Method
- Simply add all of the ingredients to a small bowl and mix well to combine.
Tips
- Roasted cauliflower is delicious when it develops a slight char. We like to skip using baking paper to ensure the cauliflower crisps up instead of steaming. Furthermore, provide ample space on the tray for even browning and thorough roasting. This allows hot air to circulate each piece of cauliflower, resulting in a perfectly roasted cauliflower!
- These are delicious topped with some pickled onions if you have any leftover from last week.
- Depending on the brand of tahini you use, you may need to thin out the sauce with a little bit of water.
Shortcuts
- If your short on time swap out the homemade flat breads for store bought flatbreads, pitas, wraps or serve with rice instead.
Shortcuts
Vegetables
- Swap out the cauliflower for roasted capsicum and zuchinni.
- Swap out the cos for any leafy greens you’d like.
- Swap out the coriander for parsley or mint or a combination.
Protein
- For a vegetarian option omit the chicken and add 1 tin of butter beans (drained and rinsed) and 2 carrots (cut into batons) to the tray with the cauliflower, season with 2 tsp sumac, 2 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried oregano or swap out the chicken for our Baked Falafels
Other
- Swap out the yoghurt tahini sauce for hummus, tzatziki or whipped feta.
Ingredients
Flatbreads
- 2 cups flour
- 1 cup greek yoghurt
- 1 Tbsp olive oil
- 2 tsp baking powder
- Pinch of salt
- Melted butter or olive oil (for cooking)
Chicken Shawarma
- 600g chicken thighs
- 2 Tbsp olive oil
- 1 Tbsp honey or maple syrup
- 3 garlic cloves (crushed)
- 2 tsp sumac
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
Charred Cauliflower
- 1 cauliflower (cut into bite sized florets)
- 1 brown onion (cut into wedges)
- Olive oil
- Salt and pepper
Yoghurt, tahini sauce
- ½ cup Greek yoghurt
- ¼ cup tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
- Salt
To serve
- 1 head petite cos (shredded)
- ½ cup coriander (roughly chopped)
Method
- Preheat the oven to 200 degrees, fan bake.
- Get started by marinating the chicken. Add the olive oil, honey, garlic, spices, salt and pepper to a bowl; mix well to combine then add the chicken thighs. Toss well to ensure each bit is coated in the marinade; set aside.
- While the oven is coming to temperature, prepare the dough for the flatbreads. Add all the ingredients to a mixing bowl and mix with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and pop on a floured surface.
- Knead for a few minutes to bring it all together – forming a large ball. Set aside on the bench to rest while you prepare everything else.
- Add the cauliflower and onion to one baking tray, drizzle generously with olive oil and season with salt and pepper. Add the chicken thighs to a separate lined baking tray and pop them both in the oven to cook for 35 minutes. The cauliflower might take a little less time, depending on your oven so keep an eye on it.
- Prepare the yoghurt, tahini sauce. Add all the ingredients to a small bowl and mix well to combine.
- Now move on to the flatbreads, cut the dough into four pieces and roll them out with a rolling pin to form four flatbreads. Heat a large pan over medium heat. Brush one side of the flatbread with melted butter or a little olive oil. Place the oiled side down in the pan and cook for a minute or until they are nicely browned. Brush the other side with a little more butter or olive oil before flipping, cook for another minute or so. Repeat with the remaining flatbreads.
- Once the chicken has cooked, cut it into slices.
- Time to assemble the flatbreads, spread over a generous amount of the yoghurt tahini sauce, then top with the roasted cauliflower and onion, sliced chicken, fresh cos and coriander; roll them up and enjoy!
Variations
Vegetables
- Swap out the cauliflower for roasted capsicum and zuchinni.
- Swap out the cos for any leafy greens you’d like.
- Swap out the coriander for parsley or mint or a combination.
Protein
- For a vegetarian option omit the chicken and add 1 tin of butter beans (drained and rinsed) and 2 carrots (cut into batons) to the tray with the cauliflower, season with 2 tsp sumac, 2 tsp ground cumin, 1 tsp ground coriander and 1 tsp dried oregano or swap out the chicken for our Baked Falafels
Other
- Swap out the yoghurt tahini sauce for hummus, tzatziki or whipped feta.
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