| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 2+ hours |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1240 |
| Fat | 80g |
| Saturates | 23g |
| Protein | 55g |
| Carbs | 77g |
| Sugars | 17g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the chicken skewers, cut each thigh in half. Zest and juice a lemon. In a bowl, combine the chicken, Hellmann’s BBQ Sauce, shawarma spice, lemon zest and juice, and salt. Cover with cling film and refrigerate for at least 2 hours, or overnight.
Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Thread the marinated chicken onto the skewers and place on the prepared tray. Roast for 20–30 minutes, brushing with extra marinade halfway through, until golden and cooked through.
To make the toum mayo, combine the toum, mayonnaise and juice from ½ lemon in a small bowl. Mix well and set aside.
To make the salad, slice the cucumbers, cherry tomatoes and radishes using a knife or mandolin. Chop the parsley. Add all ingredients to a bowl with the crumbled feta, ½ tsp oregano and olive oil. Toss gently to combine.
Prepare the fries according to the packet instructions. Once hot and crisp, toss with the salt flakes, ½ tsp oregano, shawarma spice and paprika.
Warm the Lebanese breads.
Serve the chicken skewers with the bread, toum mayo, salad and fries on the side.
