Chicken shawarma platter with haloumi flatbread | Women's Weekly Food

Name: Chicken shawarma platter with haloumi flatbread | Women's Weekly Food
Ingredients: 3 teaspoons ground cumin; 1½ teaspoons ground coriander; 1 teaspoon smoked paprika; ¼ teaspoon ground turmeric; ¼ teaspoon ground allspice or cinnamon; ¼ teaspoon ground chilli; 2 cloves garlic, crushed; ⅓ cup (80ml) lemon juice; 100ml extra virgin olive oil; 750g chicken thigh fillets, each cut into 3; ¼ cup (70g) tahini; ¼ cup firmly packed flat-leaf parsley (leaves and stalks); baby cucumber, Roma tomato wedges, pickled red onion, chillies and turnips, to serve; HALOUMI FLATBREADS; 1 ½ cups (225g) self-raising flour; 180g haloumi, grated finely; ¾ cup (200g) Greek yoghurt

www.womensweeklyfood.com.au

These chicken shawarma skewers are barbecued and served with a herby tahini sauce, haloumi flatbread and crisp vegetables.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

3 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon smoked paprika
¼ teaspoon ground turmeric
¼ teaspoon ground allspice or cinnamon
¼ teaspoon ground chilli
2 cloves garlic, crushed
⅓ cup (80ml) lemon juice
100ml extra virgin olive oil
750g chicken thigh fillets, each cut into 3
¼ cup (70g) tahini
¼ cup firmly packed flat-leaf parsley (leaves and stalks)
baby cucumber, Roma tomato wedges, pickled red onion, chillies and turnips, to serve
HALOUMI FLATBREADS
1 ½ cups (225g) self-raising flour
180g haloumi, grated finely
¾ cup (200g) Greek yoghurt