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Photo of Shawarma chicken with fattoush salad by WW

Shawarma chicken with fattoush salad

4
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Tender marinated chicken, griddled and served with a torn pitta and watermelon salad, is far more interesting than anything you’ll find at the local kebab shop.

Ingredients

Chicken breast, skinless, raw

4 medium

Ground Cumin

1 teaspoon(s), level

Ground coriander

1 teaspoon(s), level

Paprika

1 teaspoon(s), level

Fennel Seeds

1 teaspoon(s), level

Oregano, Dried

1 teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

2 teaspoon(s)

Cucumber

1 individual, medium, halved, deseeded and thickly sliced

Tomato

325 g, roughly chopped

Radish

200 g, trimmed and thickly sliced

Watermelon

200 g, diced

Parsley, fresh

1 sprig(s), fresh, leaves picked and roughly chopped

Dill, Fresh

1 tablespoon(s), chopped

Extra virgin olive oil

4 teaspoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Lemon

1 zest(s) of 1

Wholemeal Pitta Bread

2 medium

Instructions

  1. To make the shawarma marinade, mix all the marinade ingredients together in a small bowl, then season well. Brush the mixture all over the chicken and set aside to marinate for at least 15 minutes.
  2. To make the fattoush salad, put the cucumber, tomatoes, radishes, watermelon and herbs into a large bowl, then toss to combine. Whisk the oil with the lemon zest and juice, then season to taste, drizzle over the salad and set aside.
  3. Set a large nonstick griddle over a medium heat and griddle the chicken for 5-10 minutes on each side until lightly charred and cooked through. Remove from the griddle and let rest while you finish the salad.
  4. Split the pittas, toast until crisp, then tear into bite-size chunks. Stir through the salad and toss to combine, then serve with the chicken.

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