Shawarma chicken and salad

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  250g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Worcestershire sauce

  1 tbsp or 17g

• Mint Sauce

  Sainsbury's

  1 Desertspoon or 10g

• Onions

  Dehydrated flakes

  1 tsp or 1g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  2 tbsp or 13g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  750g

• Pickles

  Cucumber, dill or kosher dill

  50g

• Light Mayonnaise

  Hellmann's

  60g

• Garlic Paste

  Rico

  1 Tbsp or 15g

• Sesame butter

  Seeds, tahini, type of kernels unspecified

  1 tbsp or 15g

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Middle Eastern Seasoning

  Detroit Spice Company

  6 tsp or 144g

Directions

1. Make marinade: mix yogurt, lemon juice, olive, Worcestershire and mint sauces, crushed garlic and the spices: salt, pepper, dried coriander, chilli flakes, middle eastern spices, cinnamon, and onion flakes. Taste and adjust seasoning. The marinade should be a little bit saltier than you would like it.
2. Cut chicken into small pieces. Mix into marinade. Leave in the fridge for 45 minutes or as long as you have time (minimum 30 minutes), the longer the better.
3. During this time, make the salad: shred cabbage and chop fresh coriander. Mix in some vinegar to taste.
4. Heat up a skillet, and cook the chicken until brown. The chicken can be cut into smaller pieces with a wooden spoon while it's cooking.
5. Prepare the sauce, by mixing the mayonnaise, garlic paste and tahini. Add salt and pepper to taste.
6. Serve chicken on a plate with a side of salad, pickles and garlic sauce.