Shetland Black potato and chicken shawarma flatbreads

Season
Spring/Summer
Skill level
Simple
Preparation Time
15 minutes (plus 1/2 hour to marinade)
Cooking Time
20-25 minutes
Serves
Serves 2
Categories
Main meal
Indulgent

Bursting with flavour, these potato and shawarma chicken flatbreads are drizzled with natural yoghurt and tahini - they're best cooked on the barbecue, if the sun is shining.

Ingredients

  • 350g Shetland Black potatoes (or any other firm New/Baby variety)
  • 2 chicken breasts
  • 20ml olive oil
  • 100ml natural yoghurt
  • 2 tbsp tahini
  • 4 flatbreads
  • 1/2 bag of 30g rocket
  • 20g pickled turnip (optional)
  • 2 tbsp shawarma mix (pre prepared or homemade)

Shawarma mix (make a small batch to use again)

  • 2 tbsp sweet smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • Mix all the spices together and keep in a small jar

Method

  1. 1Place a large pan of salted water onto the boil and par boil the potatoes (whole) for 5 minutes. Drain the potatoes and allow to cool.
  2. 2Cut the chicken breasts into long strips and place in a zip lock bag.
  3. 3Place the olive oil in a small bowl and stir in the shawarma spices.
  4. 4Once the potatoes have cooled slightly cut into 1/2 cm slices and add these to the chicken. Pour over the shawarma mixture and mix into the chicken. Marinade for at least 1/2 hour.
  5. 5Place the potato slices and chicken strips onto 4 skewers.
  6. 6Place on a hot barbecue and cook until nicely charred, make sure to turn them frequently.
  7. 7Stir the tahini into the yoghurt.
  8. 8Once the skewers are cooked, heat the flatbreads for one minute on each side on the barbecue.
  9. 9Assemble the dish by spreading over some of the yoghurt/tahini, sprinkle over rocket and place the skewers on top. Top with the pickled turnip if using.