Ingredients
- Spinneysfood Boneless Chicken Thighs 8
- Lemon 1½
- Hellmann’s BBQ Sauce 90g
- Shawarma spice 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Toum 280g
- Hellmann’s Real Mayonnaise 100g
- Spinneysfood Organic Cucumbers 6 small
- Spinneysfood Cherry Tomatoes 200g
- Radishes 125g
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Feta 200g
- Spinneysfood Dried Oregano 1 tsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- McCain Frozen Skin-On Fries 200g
- Spinneysfood Natural Sea Salt Flakes 1 tsp
- Spinneysfood Ground Paprika ¼ tsp
- Lebanese breads 4
Equipment
- Bamboo skewers Soaked overnight
Nutrition (Per serving)
- 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."
BBQ shawarma wraps
Middle Eastern 20 Mins Prep · 30 Mins Cook
- To 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.