30 minute meals: chicken shawarma, tzatziki and a crisp salad

Last week I brought you the recipe for Frittata with a truffled tomato sauce, which you can cook in around 30 minutes – the perfect healthy lunch. You’re welcome.

Today I’m sharing the recipe we cooked during our second ‘street food’ lesson at L’Atelier des Chefs. This chicken shawarma is better than any I’ve eaten in a restaurant. We made tzatziki and salad, as well as homemade wraps – but mine were a bit of a disaster, so I’ve left out the wraps and encourage you all to support your local high-street and buy a ready-made packet!

Here’s the ‘lazy cooking’ recipe for chicken shawarma, tzatziki and a crisp salad (serves 6 hungry people – makes 12 large wraps)

Ingredients:

For the meat:

  • 12 whole chicken thighs
  • 6 pinches of course sea salt
  • 6 turns of freshly ground black pepper
  • 1 teaspoon paprika
  • 2 green chillies – chopped
  • 1 teaspoon ground cumin
  • 3 tablespoons olive oil
  • 2 garlic cloves – peeled and roughly chopped (or use Very Lazy Chopped Garlic)
  • Zest of 1 lemon

For the salad:

  • Half a red cabbage, shredded
  • 1 spring onion, finely sliced
  • 3 pinches course sea salt
  • 2 green chillies, finely sliced

For the tzatziki:

  • 100g Greek yoghurt
  • The leaves from 6 sprigs of fresh mint, washed and shredded
  • 1 pinch course sea salt

To serve:

  • A packet of wraps or pancakes

Method:

Preheat the oven to 200 degrees.

For the chicken:

Blitz the paprika, olive oil, garlic and lemon zest in a food processor until you have a rough paste. Add more olive oil if needed. Spread the marinade all over the chicken thighs and give them a good massage to get the flavours to infuse.

For best results leave to marinade in the fridge for a couple of hours. However if you want to get on with your meal, you can skip this stage and the flavours will still be intense and delicious.

Fry the chicken pieces, skin side down in very hot oil with the remaining marinade, preferably in a pan with detachable handles like Tefal’s Ingenio range.

This lazy cooking recipe for chicken shawarma with tzatziki and a crisp salad will have you salivating into your dry, tasteless sandwich.

When the skin is golden brown, sear the other side for a minute or two.

This lazy cooking recipe for chicken shawarma with tzatziki and a crisp salad will have you salivating into your dry, tasteless sandwich.

Transfer the pan to the oven, remove the handle and roast for 20 minutes until cooked through.

While the chicken was cooking, we made wraps – but true to my Lazy Cooking philosophy, in future I will be buying wraps for this dish. I’m not into making my own dough, life’s too short.

For the salad:

Combine the cabbage, spring onion and chillies and season with salt.

For the tzatziki:

Mix the mint with the yoghurt and season with salt.

To serve:

Allow the chicken to cool and then cut into thin slices.

This lazy cooking recipe for chicken shawarma with tzatziki and a crisp salad will have you salivating into your dry, tasteless sandwich.

Smear a generous amount of tzatziki on a wrap or pancake, top with the chicken and finish with the salad. Roll the wrap and enjoy!

[Tweet “Forget complicated #cooking, try #lazycooking #food #ingenio #recipes #foodie @TefalUK”]

This lazy cooking recipe for chicken shawarma with tzatziki and a crisp salad will have you salivating into your dry, tasteless sandwich.

My thanks go to Tefal for arranging a great day of cooking and eating and for the new Ingenio pans, which are yet to be liberated from their box (I still have no kitchen, see previous post!).

Follow Vicki Marinker, Blogger at LifestyleMaven.co.uk, for your fabulous 40s & beyond’s board Lazy Cooking: quick & easy family recipes on Pinterest.


This lazy cooking recipe for chicken shawarma with tzatziki and a crisp salad will have you salivating into your dry, tasteless sandwich.