Holiday vibes with this 'easiest ever' Shawarma Chicken Traybake - recip
ok.co.ukThe weather outside may be cold and dreary, but that doesn’t mean that we can’t pretend that things are a little brighter. One way that we’re thinking about warmer days ahead is by cooking up different dishes in the kitchen, such as this Shawarma Chicken Traybake.
Bursting with feta and pomegranate, as well as a hint of mint / parsley, the recipe exudes holiday vibes and, even better, the traybake aspect means that you won’t have to worry about piles of washing up.
Now we don’t know about you, but what could be better than that? Shawarma Chicken traybake Serves 4 Ingredients 2 red onions, cut into 8 wedges each 1 large aubergine, cut into chunks 2 sweet potatoes, peeled and cut into 5mm rounds 2 tbsp shawarma seasoning 3 tbsp olive oil Salt and pepper 200g feta Zest and juice of 1⁄2 lemon 50g natural yoghurt 10 HECK Simply Chicken Chipolatas, halved on a diagonal Small handful of pomegranate seeds Small handful of mint or parsley leaves For the flatbreads 250g self-raising flour, plus extra for dusting 1⁄2 tsp baking powder 1⁄2 tsp salt 250g natural yoghurt Method Preheat the oven to 220°c/200°c fan/gas mark 7.To make the flatbread dough, mix together all the ingredients in a large bowl until just coming together, then tip onto a lightly floured surface and knead for 1-2 minutes until the dough is smooth.
Put it back into its bowl, cover with a tea towel and let rest for 30 minutes.Toss the onions, aubergine and sweet potatoes on a large roasting tray with 11⁄2 tablespoons of the shawarma seasoning, 2 tablespoons of the olive oil and plenty of salt and pepper.
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