Olive Magazine
Chermoula Chicken Mezze Platter

Chermoula chicken meze platter

Published: August 29, 2017 at 4:19 pm
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 4

This quick and easy North American recipe is low in calories and packed with punchy flavours. This dish easily serves 4 and makes for a great midweek meal

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal503
fat19g
saturates2.3g
carbs49g
sugars9g
fibre5.7g
protein31.1g
salt1.4g
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Ingredients

  • 2 lemons, juiced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • a small bunch coriander
  • 1 red chilli, chopped
  • 2 cloves garlic, chopped
  • olive oil
  • 2 chicken breasts, cut into chunks
  • 100g hummus
  • 150g natural yogurt
  • 1/4 red cabbage, shredded
  • 1/4 red onion, chopped
  • 3 tomatoes, diced
  • 1/2 cucumber, diced
  • red whine vinegar
  • 4 soft pittas

Method

  • STEP 1

    Put the juice of 1 lemon, the cumin, paprika, coriander, chilli and garlic in a food processor and whizz, adding enough olive oil to make a marinade (about 3-4 tbsp).

  • STEP 2

    Add the chicken, coat with the marinade and leave for 20-30 minutes.

  • STEP 3

    Mix the hummus, yogurt and the juice of ½ lemon, and season.

  • STEP 4

    Toss the cabbage with a good pinch of salt and the juice of the remaining ½ lemon.

  • STEP 5

    Mix the onion, tomatoes and cucumber with a pinch of salt, a dash of vinegar and olive oil.

  • STEP 6

    Heat the oven to 220C/fan 200/gas 7.

  • STEP 7

    Skewer the chicken, then put on a baking tray and cook for 10 minutes, turning halfway until golden and cooked through.

  • STEP 8

    To serve, put all the elements on a big platter and let people build their own pittas.

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