Takes 45 mins
Shawarma spice blend:
1 tbsp cumin
1 tbsp smoked paprika
1/2 tbsp ground coriander
1/2 tbsp garlic powder
1/2 tbsp turmeric
1/2 tsp oregano
1/2 tsp ground cardamom
1/2 tsp cinnamon
1 tsp salt
1 tsp pepper
2 chicken breasts (500g)
1 medium onion, peeled and finely sliced
60ml apple cider vinegar
1 tbsp brown sugar
50g Greek yoghurt
1 tsp honey/maple maple syrup
1 tsp apple cider vinegar
squeeze fresh lemon
s+p to season to taste
extra splash of water to thin out
2 tins chickpeas, drained and rinsed
1 carrot, finely grated
1 pomegranate, arils removed
Bunch mint, leaves chopped
50g shelled pistachios, roughly chopped
- Add 2 tbsp shawarma spice blend (or can use store bought Moroccan spice blend) and 3 tbsp olive oil to a large bowl with chicken breasts (tip* if using store bought Moroccan spice blend add salt and pepper). Toss breasts in spice and olive oil and let breast marinate for at least 30 mins covered in fridge, (tip*can marinate overnight to save time too, save shawarma spice blend in a jar for another meal).
- Whilst chicken is marinating, prep all the other ingredients.
- Add sliced onion to small bowl or jar with 60ml apple cider vinegar, 1 tbsp brown sugar, pinch of salt and top up with water to cover onion. Set aside.
- Make the tahini yoghurt dressing by grabbing a small bowl add tahini, yoghurt, sweetener of choice, apple cider vinegar, squeeze fresh lemon, water to thin out and season to taste with salt and pepper (tip* keep adding water (1/2 tbsp at a time) to thin until desired consistency, use a little whisk or fork to blend together), set aside.
- When you are ready to eat, on a large plate add chickpeas, pomegranate arils, carrot, mint, pistachio and toss together.
- Heat BBQ to high heat (tip* can also use griddle pan on stove top), once hot add chicken breasts and cook for 5-6 mins either side. Set aside to rest on a plate for 5 mins. Thickly slice chicken and add to plate of chickpeas, (tip* chicken breast is cooked through when no longer pink in the middle).
- Serve up with pickled onion and dollops of tahini yoghurt dressing.
Recipe written by nutritionist Rosie Eyre of By Rosie