“Gordon going easy”. But don’t underestimate the taste, Shawarma all over! The cooking instructions are for two people but don’t hesitate to make this dish for more. My heads were counted at 30 today. I did cook the tortilla wraps one by one in the frying pan, just because I do think they taste better that way. Although the chicken plus marinade was cooked in bulk in the oven, under the grill and fan-oven at 200 degrees C. Sour cream and Greek yogurt were added as sauces. -enjoy-
4 boneless, skinless chicken thighs
2–4 tortilla wraps or paratha breads
Olive oil, for frying
2 spring onions, trimmed and finely shredded
¼ head of pointed cabbage, finely shredded
FOR THE MARINADE
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground coriander
Seeds from 3 cardamom pods, ground in a mortar
Pinch of freshly grated nutmeg
2 garlic cloves, peeled
Juice of ¼ lemon
Small bunch of coriander, leaves chopped
Sea salt and freshly ground black pepper
Chilli sauce or sauce of your choice
First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade to a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinate for up to 2 hours.
Preheat the oven to 200°C/Gas 6.
Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3–4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5–8 minutes. Leave the chicken to rest.
Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm.
Remove the chicken from the oven and slice into bite-sized chunks. Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chilli sauce to taste, then roll up the wraps and serve.