Chicken Shawarma Flatbreads

Name: Chicken Shawarma Flatbreads
Yield: 4
Ingredients: 600 g (1lb 5oz) skinless, boneless chicken thghs; Large handful of fresh coriander; 1 tbsp. baharat spice mix; Finely grated zest and juice of 1 lemon; 1 tbsp. olive oil; 1/2 small, red cabbage thinly sliced; 1 small red onion, thinly sliced; 4 small, wholemeal flatbreads to serve; 100 g (3 ½oz) tub hummus, to serve

Aromatic, peppery baharat (a spice blend that includes paprika, coriander, cinnamon and cardamom) brings masses of flavour to this dish without the need for lots of ingredients.

By The GH Kitchen TeamPublished: 29 January 2018

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Dish, Food, Cuisine, Korean taco, Red onion, Ingredient, Taco, Radish, Vegetable, Produce,

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Yields:

Ingredients

600 g (1lb 5oz) skinless, boneless chicken thghs
Large handful of fresh coriander
1 Tbsp. baharat spice mix
Finely grated zest and juice of 1 lemon
1 Tbsp. olive oil

FOR THE SLAW

1/2 small, red cabbage thinly sliced
1 small red onion, thinly sliced
4 small, wholemeal flatbreads to serve
100 g (3 ½oz) tub hummus, to serve

Directions

1. Step 1
  Trim any excess fat from the chicken and set on a board sandwiched between two sheets of clingfilm, lightly bash with a rolling pin until 1cm (½in) flat. Remove the clingfilm and transfer to a non-metallic bowl. On a clean board, finely chop the coriander stalks and leaves, keeping them separate. Add the stalks to the bowl of chicken, then add the baharat, lemon zest and olive oil, toss to coat well and set aside.
2. Step 2
  Tip the cabbage, onion, cucumber and most of the chopped coriander leaves Into a bowl and toss with the lemon juice. Set aside.
3. Step 3
  Heat the grill to medium. Spread the chicken on a wire rack over a baking sheet and grill for 3-5min on each side, brushing with any excess marinade, until cooked through. Transfer to a chopping board and finely slice the chicken.
4. Step 4
  To serve, spread each flatbread with a layer of hummus, top with slaw and chicken, and then sprinkle over remaining coriander leaves.
  
  GET AHEAD: Make the slaw up to 3hr in advance and store in a non-metallic bowl. Marinate chicken (step 1) up to a day ahead, store in a non-metallic bowl, covered, in the fridge. Bring to room temperature before completing recipe to serve.
  
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Preparation Time: 15min

Cooking Time: 10min

Per Serving:

Calories: 476
Fibre: 5 g
Total carbs: 26 g
Sugars: 5 g
Total fat: 26 g
Saturated fat: 5 g
Protein: 33 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time