CHICKEN SHAWARMA BOWLS & CRISPY PITA

This week we are tackling one of my favourite foods - shawarma. We are switching it up by making it a bowl and layering lots of delicious Middle Eastern flavours that I grew up loving.

SERVES 4

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INGREDIENTS
Serves 4

4 chicken breasts or boneless thighs (or both)
1 lemon
1/2 c olive oil
2 cloves garlic
2 tsp cumin
1 1/2 tsp paprika
1 tsp turmeric
1 tsp cinnamon
1 tsp garlic powder
1 tbsp honey
4 pita
Olive oil
Kosher salt & cracked black pepper
1 box cous cous
1 English cucumber
2 ripe vine/hot house or beefsteak tomato 
1/2 c fresh parsley
1/2 c fresh mint
3 tbsp lemon juice
1 small red onion
1c Greek yoghurt
2 tbsp tahini
1 tbsp olive oil 
1 clove garlic

Optional toppings
Hummus (Store bought is great)
Feta (I like Macedonian style)
1 c pistachios 
Olives 
Pickled turnip or red onion
 

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DIRECTIONS

1. Mix the marinade for chicken in a bowl. Thinly slice chicken breasts vertically in half. With a meat tenderizer, wine bottle or rolling pin, pound out the breasts in order to thin them out.
Toss chicken in marinade and set to the side.

2. Preheat oven to 425.

3. Cook cous cous according to box direction and set to the side.

4. Dice cucumber, red onion  and tomato. Chop parsley and mint. Fluff cous cous and add in tomato, cucumber, onion and herbs, lemon juice, olive oil and salt. Set to the side or in the fridge to chill.

5. Cut pita into triangles and brush with olive oil and kosher salt. Bake until crispy.

6. Blend together yoghurt, tahini, lemon juice, olive oil and garlic. Set to the side.

7. Sear and cook the chicken until crispy in a hot non stick frying pan. Set to the side to allow the juices to redistribute. 

8. To build the bowl start with the cous cous, then chicken, hummus to the side, a dollop of yoghurt tahini sauce, top with olives, feta and pickled turnip or red onion and toasted chopped pistachios.

9. Serve & enjoy!