Saliha Mahmood-Ahmed served up a tasty chicken Shawarma with pickled vegetable salad and chilli and garlic sauce on Saturday Kitchen.<\/p>\n
The ingredients for the chicken are: 1 tsp coriander seeds, 1 tsp dried oregano, \u00bd tsp grated fresh nutmeg, 1 tsp garlic granules, 1 tsp dried chilli flakes, \u00bd tsp ground cardamom, \u00bd tsp ground cinnamon, 10 grinds black pepper, 800g\u20131kg chicken thigh fillets, skin removed, 2 tbsp olive oil, salt and pitta breads, toasted, to serve (optional).<\/p>\n
For the salad: 250g red cabbage, finely shredded, 200g jar mixed vegetable pickles (such as turnip, carrot, cucumber or cauliflower), 500g cooked Puy lentils (from a pouch or tin), 1 tbsp olive oil, handful fresh flatleaf parsley leaves, finely chopped and salt.<\/p>\n
For the chilli sauce: 300g jar roasted red peppers, 1 tbsp rose harissa paste, 1 tbsp olive oil and salt.<\/p>\n
For the garlic sauce: 4 tbsp Greek-style yoghurt, 1 garlic clove, finely grated, 1 tbsp tahini, 1 lemon, juice only and pinch salt.<\/p>\n