Shetland Black potato & chicken shawarma flatbreads

Bursting with flavour, these potato and shawarma chicken flatbreads are drizzled with natural yoghurt and tahini - they're best cooked on the barbecue, if the sun is shining.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

20-25 minutes

SERVES

Serves 2

Ingredients

350g Shetland Black potatoes (or any other firm New/Baby variety)
2 chicken breasts
20ml olive oil
100ml natural yoghurt
2 tbsp tahini
4 flatbreads
1/2 bag of 30g rocket
20g pickled turnip (optional)
2 tbsp shawarma mix (pre prepared or homemade)

Shawarma mix (make a small batch to use again)

2 tbsp sweet smoked paprika
2 tsp ground cumin
2 tsp ground turmeric
2 tsp allspice
1 tsp ground cinnamon
1 tsp garlic powder
1/2 tsp ground ginger
Mix all the spices together and keep in a small jar

Method

Place a large pan of salted water onto the boil and par boil the potatoes (whole) for 5 minutes. Drain the potatoes and allow to cool.

Cut the chicken breasts into long strips and place in a zip lock bag.

Place the olive oil in a small bowl and stir in the shawarma spices.

Once the potatoes have cooled slightly cut into 1/2 cm slices and add these to the chicken. Pour over the shawarma mixture and mix into the chicken. Marinade for at least 1/2 hour.

Place the potato slices and chicken strips onto 4 skewers.

Place on a hot barbecue and cook until nicely charred, make sure to turn them frequently.

Stir the tahini into the yoghurt.

Once the skewers are cooked, heat the flatbreads for one minute on each side on the barbecue.

Assemble the dish by spreading over some of the yoghurt/tahini, sprinkle over rocket and place the skewers on top. Top with the pickled turnip if using.

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