Chicken shawarma kebab with salad

• Zest of 1 lemon
• 4 large cloves of garlic, finely grated
• 100 ml mayonnaise (light)
• 250 ml Greek yoghurt (low in fat)
• 2 tsp + 2 tbsp fresh lemon juice
• 2 tbsp tomato puree
• 4 tsp The Spice Club Shoarma mix
• 1 tbsp oil
• 600 g chicken fillet, cut into thin strips
• Pita breads
• Bowl of cherry tomatoes
• 1 cucumber
• Lemon wedges (for serving)

Step 1: Make the yogurt sauce

• In a bowl, mix together the lemon zest, finely grated garlic, mayonnaise, Greek yoghurt and 2 tsp lemon juice. Stir well and set aside in the fridge to allow the flavours to develop.

Step 2: Make the marinade for the chicken

• In another bowl, mix 2 tbsp lemon juice, tomato puree, 4 tsp The Spice Club Shoarma mix, and 1 tbsp vegetable oil. Add the chicken strips and make sure they are well covered with the marinade. Let the chicken marinate in the fridge for at least 30 minutes (longer for more flavor, up to a few hours).

Step 3: Prepare the vegetables

• Cut the cucumber into thin slices and halve the cherry tomatoes. Have these ready as toppings for the kebabs. Serve the vegetables with lemon wedges for a fresh touch.

Step 4: Grill the chicken

• If you are using a grill pan or BBQ, thread the marinated chicken onto metal or wooden skewers.
• Preheat the grill or (grill)pan and lightly oil. Grill the marinated chicken in batches for 4-6 minutes, or until the chicken is nicely colored and cooked through. Turn regularly to prevent the meat from burning.

Step 5: Assemble and serve

• Heat the pita breads briefly on the grill or in a pan. Fill the breads with the grilled chicken, add cherry tomatoes, cucumber and a dash of lemon juice.

Serve the pitas with the fresh yoghurt sauce and extra lemon wedges.

Enjoy your meal!