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Herby-harissa shawarma with shallot raita
- Gurdeep Loyal
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Serves 4
Easy
Prep: 30 mins
Cook: 1 hr and 10 mins
plus overnight marinating
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The smoked spiciness of harissa blended with the brightness of leafy mixed herbs infuses chicken thighs with punchy yet delicate flavours
Gluten free
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Try herby-harissa shawarma with shallot raita, then discover kebab king chicken shawarma, slow-cooked lamb shawarma or mushroom shawarma.
Green harissa is very much the ‘it’ ingredient of the moment – taking the scarlet red staple our pantries have become accustomed to and enlivening it with green chillies, verdant herbs and spiky jalapeños. My shawarma recipe takes inspiration from this viridescent trend – also riffing on the classic north Indian hariyali chicken, which translates as ‘green chicken’. Dollop liberally with sharp, cooling shallot raita for the full en vogue effect.
Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us.
Herby-harissa shawarma with shallot raita recipe
Ingredients
Nutrition
-
60g green herbs (such as mint, coriander and dill)
thick stalks removed
-
4 tbsp harissa or rose harissa
plus extra to serve
-
7 fat garlic cloves
-
2 tsp grated ginger
-
2 tsp ground cumin
-
1 tsp ground cinnamon
-
2 lemons
zested and juiced
-
2 tbsp honey
-
200g greek yogurt
-
1kg skinless chicken thigh fillets
-
2 large shallots
very finely diced
-
½ cucumber
-
olive oil
for drizzling
TO SERVE
- flatbreads or naans
- pickled turnips, pickled chilli peppers or pickled onions
Nutrition: per serving
- kcal518
- fat27g
- saturates9g
- carbs16g
- sugars13g
- fibre3g
- protein51g
- salt3.4g
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Method
-
step 1
Put the herbs, harissa, 6 garlic cloves, the ginger, ground spices, lemon zest and 6 tbsp of juice, honey, 50g of the yogurt and 2 tsp of salt in a small blender. Whizz to a thick green paste.
-
step 2
Put the chicken in a large bowl, tip over the green paste and mix well, smothering the chicken all over. Cover and leave in the fridge overnight or for at least 8 hrs.
-
step 3
To make the raita put the shallots in a bowl, stir in 1 tbsp of lemon juice with a pinch of salt and leave for 10 mins.
-
step 4
Slice the cucumber in half lengthways, then use a spoon to remove the watery seeds from the middle (keep these for smoothies). Grate the cucumber into a bowl, stir through a pinch of salt and leave for 10 mins. Squeeze the water out of the grated cucumber, then mix together with the shallots. Finally stir through the remaining 150g of yogurt and grate in the remaining garlic clove, seasoning with a pinch of salt if needed.
-
step 5
Heat the oven to 200C/180C fan/gas 6. Remove the chicken from the fridge and let it come up to room temperature. Skewer the thighs onto two metal or soaked wooden skewers, stacking them one on top of the other to form a large kebab held in place by the skewers on both sides.
-
step 6
Put the kebab on a wire rack over a baking sheet, drizzle with olive oil and bake for 1 hr until the chicken is cooked through. Finish cooking under a very hot grill for 2-3 mins to burnish the top.
-
step 7
Toast the flatbreads and pile in the chicken, sliced, with the shallot raita, an extra drizzle of harissa and some pickles, if you like.
More ways with chicken thighs
Authors
Gurdeep Loyal
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