Arabic shawarma with tahini and red cabbage salad

Name: Arabic shawarma with tahini and red cabbage salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Organic lemons; 1⁄2 Tsp ground cloves, turmeric and pimento; 1 TEASPOON ground cinnamon, cardamom and coriander; 7-10 Tbsp Pepper, salt, sugar; 4 Chicken fillets (approx. 150 g each); 600 g Red cabbage; 4 TABLESPOONS White wine vinegar; 7 TABLESPOONS Oil; 2 Garlic cloves; 400 g Greek cream yoghurt (10 % fat); 100 g Tahin (sesame paste); 4 thin flatbreads; 1⁄2 Federation flat leaf parsley; 4 Stem(s) Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Main dish,hearty,exotic,Salads & Snacks,Meat & Poultry,very easy,Meat,Poultry,Vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Organic lemons
1⁄2 Tsp ground cloves, turmeric and pimento
1 TEASPOON ground cinnamon, cardamom and coriander
7-10 Tbsp Pepper, salt, sugar
4 Chicken fillets (approx. 150 g each)
600 g Red cabbage
4 TABLESPOONS White wine vinegar
7 TABLESPOONS Oil
2 Garlic cloves
400 g Greek cream yoghurt (10 % fat)
100 g Tahin (sesame paste)
4 thin flatbreads
1⁄2 Federation flat leaf parsley
4 Stem(s) Mint
7-10 Tbsp Aluminium foil

Directions

1
For the shawarma, wash lemons hot, dry them and grate the rind. Squeeze the lemons. Mix cloves, turmeric, pimento, cinnamon, cardamom, coriander and 1⁄2 tsp. pepper. Mix with lemon peel and half the juice.
2
Wash the meat, dab dry and mix well with the marinade. Cover and chill for about 1 hour.
3
For the salad, clean, wash and quarter the red cabbage and cut it into fine strips from the stalk. In a large bowl with 1⁄2 knead tsp. salt with your hands. Mix vinegar with salt, pepper and 1 tablespoon of sugar.
4
Fold down 5 tablespoons of oil. Add the vinaigrette to the red cabbage and mix well. Leave to stand for about 1 hour.
5
For the tahin yoghurt, peel the garlic and chop very finely. Mix the yoghurt with the tahini, the rest of the lemon juice and the garlic. Season to taste with salt and pepper.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a pan. Fry the meat on each side over medium heat for 5-6 minutes. Season with salt. Wrap all flatbreads together in aluminium foil and heat in a hot oven for 4-5 minutes.
7
Wash parsley and mint, shake dry. Pluck off the leaves and chop them finely separately. Mix parsley with the salad, season to taste. Cut the meat into thin slices. Cover flatbreads with tahin yoghurt, red cabbage salad and shawarma.
8
Serve sprinkled with mint.