Main Course
Oven Roast Cauliflower & Chicken Shawarma with Flatbread and Tzatziki
crispy and spicy, the perfect mid week meal
Ingredients
Ingredients
Shawarma Butter
- 100 g butter
- 1 ½ tsp cumin
- 1 ½ tsp smoked paprika
- 1 tsp turmeric
- ½ tsp all spice
- ¼ tsp chili flakes
- 1 tsp cinnamon
- juice ½ lemon
- 2 cloves garlic
Over Roast Shawarma
- 3 chicken fillets
- ½ head cauliflower
- 2 peppers
- 6 small potatoes
Tzatziki
- 100 g sour cream
- 100 g Greek yoghurt
- Big handful mint
- 1 red onion
- 4 baby cucumbers
- 100 g rocket
Flatbreads
- 300 g plain flour
- ½ tsp salt
- 185 ml milk
- 50 g butter melted / olive oil
Method
Method
- Shawarma Butter: Combine the soft butter with all the spices, lemon juice and garlic. Mash together.
- Roughly chop up the cauliflower, peppers and chicken ( and potatoes if using). Coat these in the butter and pour them out onto a baking tray. Roast in a preheated oven at 180℃ for 25 minutes or until the chicken is fully cooked.
- Flatbreads: Weigh out the flour, and add the salt. Warm the milk and melt the butter. Combine the wet and dry ingredients and form into a dough. Knead for 2 minutes, cover lightly and rest for 30 minutes. Divide into 8 balls, roll out into circles. Brush a griddle pan with a little oil ( a normal pan works fine, too ) and cook for about 1 ½ - 2 minutes on each side. Watch as the bubbles form, then flip. Keep warm and soft by wrapping them in a warm tea towel until the full batch is cooked.
- Tzatziki: Grate the cucumber ( drain out the water), dice the onion, and shred the mint. Combine all the ingredients together and season well.
- Serving: To serve, place a flatbread on a plate, spoon over plenty of tzatziki, top with rocket, and spoon on the buttery shawarma chicken and cauliflower mix.
- Garnish with red onion rings, fresh chilli, cucumber ribbons, and fresh coriander.Serve and enjoy.
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