Chicken Shawarma | Cucumber & Onion Salad | Pitta & Pickles

Our Kebab Recipe Kit allows you to recreate your own kebab night right in your kitchen, whether you're grilling or BBQing. To complete your meal, we've added a sachet of sumac and fennel salt, ideal for crafting a refreshing cucumber and onion salad that perfectly complements the bold flavour’s of your homemade kebab.

Serves 4

Fresh Ingredients - Chicken Kebab

• 800g boneless chicken thighs

• 2 large garlic cloves, minced

• 2.5 tablespoons lemon juice

From The Pantry

• 2 tablespoons Peak & The Pantry kebab seasoning

• 5 tablespoons olive oil

• 1 teaspoon sea salt

Fresh Ingredients - Sumac Salad

• 90g red onion, cut thinly

• 180g cucumber, cut thinly

From The Pantry

• ½ Peak & The Pantry sumac and fennel salt mix

• 4 teaspoons white wine vinegar

• 2 teaspoons olive oil

Marinating and cooking the chicken

• In a bowl, add the kebab seasoning to oil, lemon juice garlic, salt and stir

• Add the chicken, making sure it is all coated in the marinade, cover and leave for a minimum of 2 hours or overnight

• Preheat oven to 180 degrees**

• Heat a frying pan and sear the chicken for 2 minutes each side and place into the oven for 8 minutes or until the chicken is cooked all the way through

• Leave the chicken to rest for a few minutes and thinly slice in the style of a chicken shawarma

Onion and cucumber salad with sumac and fennel seasoning

• While the chicken is cooking add half packet of the sumac and fennel seasoning with all the ingredients to a bowl and mix well.

To Finish

Toast flatbread, spread on garlic mayo, hot sauce, top with chicken and pile on the salad

For a spicy kick, add pickled chillies

**chicken can also be air fried on 180 for approx. 14 minutes, turning halfway until it is cooked through