Chicken Shawarma Salad is based on a Turkish dish. You can serve this dish with or in a pitta bread, or just as it is on a plate.
for the marinade
juice of 1 large lemon
50ml olive oil
3 garlic cloves, grated
4 tsp Go Spice Kas blend
½ tsp salt
for the chicken
600g boneless, skin-on chicken thighs
1 large red onion, cut into 8 wedges
for the crème fraîche
125ml crème fraîche
finely grated zest of ½ lemon
1 tsp lemon juice
for the salad
200g gem lettuce, very finely shredded
2 spring onions, thinly sliced
small handful coriander leaves and stalks, roughly torn
juice of ½ lemon
2 tbsp extra virgin olive oil
Serve with green olives and optional pitta bread
In a large bowl, mix together the marinade ingredients. Add the chicken and onion and coat well with the marinade. Cover and leave in the fridge overnight, or for at least one hour.
Meanwhile, in a small bowl, mix the lemon crème fraîche ingredients together. Set aside in the fridge.
When you are ready to cook the chicken, preheat the oven to 220C (gas mark 7) and line a baking tray with baking paper.
Place the chicken pieces and the onion wedges onto the baking tray, spacing them out, and pour over the leftover marinade. Roast for 30-40 minutes, until the chicken is cooked through. Remove the chicken from the oven and cut into shreds with a knife and fork.
Place the salad ingredients into a bowl and toss together.
Arrange the salad and chicken on plates and drizzle over the remaining cooking juices and oil from the tray. Serve with the lemon crème fraîche on the side with the olives.