Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of the Riesel Family
Middle Eastern Chicken Shawarma
1 kg chicken thigh fillets, sliced
1 large garlic clove, crushed
1 tbsp ground coriander
1 tbsp group cumin
1 tbsp ground cardamom
1 tbsp group cayenne pepper
2 tsp smoked paprika
1 tsp salt
2 tbsp lemon juice
3 tbsp olive oil
Wraps or tortillas
Salad of your choice
Combine the marinade ingredients in a large ziplock bag or bowl. Add the chicken and make sure each piece is coated. Marinate overnight or up to 24 hours.
Heat BBQ or frypan on medium heat. Cook chicken till nicely done.
If chicken has not already been sliced into pieces before cooking, then slice cooked chicken and pile onto a platter beside small soft tortilla wraps, salad and the yoghurt sauce.
To make a wrap, get a piece of flatbread, or your soft tortilla, and smear with hummus. Top with chicken and salad of your choice. Roll and enjoy!
Easiest alternatives are to buy tabouli and/or coleslaw mix.
Serves 4 – 6
You can order the Emanuel School Community Cookbook, The Family Meal by contacting firstname.lastname@example.org