Yamza Chicken Shawarma
Preparation time: 8 mins Cooking time: 13 mins Serves 2
Move over fish and chips, there’s a new duo for our dinner plates! Try pairing this tender shawarma with ‘the red one’ for a delicious middle eastern fusion fired up with fruity fermented chilli flavours.
MEET YAMZA
Master Chef of GB, Ed McLachlan, was working for the royal family of Abu Dhabi and found himself tinkering away with a new hot sauce recipe. It was a traditional Lebanese-style sauce but Chef Ed, being the alchemist that he is, found himself thinking “What if I swapped out the standard chillies for scotch bonnets – and what if I used fermentation to explode their fruity flavour without making things overwhelmingly hot?”… The name YAMZA! actually comes from the Arabic word “yamzaj”, meaning to blend – because that’s what they’re all about, blending traditional Middle Eastern flavours with ingredients and techniques from around the world to create a totally unique cuisine.
TRY WITH YAMZA'S THE RED ONE
A lip-smacking hot sauce packed with Lebanese and Turkish flavours. The fermented scotch bonnets deliver a fruity and aromatic kick that’ll fire up your taste buds without blowing your head off! Splash Yamza's ‘The Red One’ over your sauce for a rich and aromatic kick.
Ingredients
For your marinade
3 heaped tbsp strained Greek yoghurt
1 tsp smoked paprika
1 tsp turmeric
1.5 tsp salt
4 cloves of garlic
A small knob of ginger
½ tsp garam masala
Juice of 1 lemon
A glug of olive oil
For your shawarma
4/6 pitta breads
2 chicken breasts sliced into 1” strips (or thigh fillets if preferred)
100g hummus
100g extra yoghurt
Dash of ‘The Red One’
Drizzle of extra yoghurt to finish
For your salsa
1 shallot finely diced
Small bunch of flat leaf parsley roughly chopped
5 cherry tomatoes diced
Seeds from ½ a pomegranate
Drizzle of olive oil
Juice of 1 lemon
1 tsp salt
Method
- Blend marinade ingredients in a liquidiser to make a paste (it’s important to puree your ingredients to allow the ginger enzymes to soften the chicken).
- Marinate chicken in a bowl and leave in fridge for at least 1 hour (or preferably overnight).
- Mix salsa ingredients in a separate bowl and leave to marinade 30 mins before serving.
- Grill chicken until caramelised and cooked through (5/10mins) - if using thigh, cook for an extra 10 mins until soft and tender (can pan fry/BBQ/roast chicken if you prefer)
- Warm pittas in the oven, spoon on some hummus, add sliced chicken, a drizzle of plain yoghurt, the salsa, and a dash of ‘The Red One’.
Accreditation
Popular searches
Customer support
Get in touch
About us
Come and see us
Opening hours
Mon-Sat 8am-10pm | Sun 8am-9pm
Contact
- 01395 232836
- info@greendale.com