Chicken Shawarma and Pitas

Bored of BBQ’ing burgers and sausages?  

The answer is ‘probably not’ but, if you fancy trying something different this summer on the BBQ, then you have to try this; Yotam Ottolenghi’s Middle Eastern chicken shawarama sandwiches.

More of a kebab than a sandwich but, absolutely bloody tasty. So much so, we’ve made them 2 weekends in a row now and they will probably end up on the menu at least a few more times before summer’s out. You can either griddle them on the hob or under the grill in the oven but for a really great taste, stick the pieces of chicken on a skewer along with some red onions and peppers and BBQ until just cooked. “Insanely great!”

Chicken Shawarma recipe

Also, if you fancy making your own pitas to go with it, try my easy pita recipe below. Before you know it, you’ll have your own kebab shop up and running in no time!

Pitas

150g of strong white flour

150g of plain white flour

3/4tsp of fast action yeast

1tsp of sugar

1tsp of salt

150ml of warm water

Sift the strong white flour into a large mixing bowl. Add the sugar, yeast and water and mix well until smooth wet mix is formed. Cover the dough with cling film and a tea towel and leave in a warm place for 2 hours or until it has increased in volume and you should see lots of air holes in the top.

When the wet mixture has risen and smells yeasty, sift in the plain flour and salt and mix with a spoon until the dough comes together. If it feels too dry, add more water, 1tsp at a time.

Knead for 10 mins until the dough feels smooth and elastic. Divide into 6 equal pieces, roll into balls and place on a lightly floured tray, cover with a clean tea towel and leave to prove until soft and light to the touch, about 20-30 minutes.

In the oven, place the rack on the lowest shelf and remove the top rack, put a baking tray in the oven on the lower rack. Preheat the oven to the highest temperature it will go

Roll out three of the pitas into oval shapes about 3ml thickness. Carefully slap the pittas onto the heated tray in the oven and cook until they puff up, about 2 minutes. Turn them over and cook for a further 2 minutes. Remove from the oven and keep them covered with a tea towel until ready to serve.

Repeat with the three other pitas. 

Spiced Mackerel & Harissa Couscous

As part of our exams last term at college, we had to produce a three-course meal for four people - all for just £8.50 and cook it in less than two and a half hours. And I don’t mean £8.50 a head. Strange task to be set that goes against what you’ve been taught i.e. to use quality ingredients, which are generally not cheap. It certainly made us do our research.

During June, at the time of the exam, mackerel are in abundance around the cost of south west England, and there should be no reason at all why you shouldn’t be able to buy them fresh, unfrozen and whole from any supermarket…… or so you would think. Well actually, out of all the major supermarkets I tried, Morrison’s was the only one, which had fresh Mackerel on their counter that hadn’t been previously frozen and for a reasonable price. This concept of freezing fish then defrosting it for the fresh fish counter baffles me? That’s supermarkets for you.

This was my main course, It’s an easy, tasty summer dish which can be enjoyed either out in the sun or, inside on a wet July evening. The simplicity of this dish would probably explain why I didn’t get marked very well for showing much skill in the exam. Oh well, it tasted damn good anyway!

Couscous:

1 Red Pepper:

½ tsp of dried chili flakes

½ tsp of ground coriander

Pinch of cinnamon

2tsp of tomato paste

1 Vegetable stock cube

4 garlic cloves

200g Couscous

Handful of chopped coriander

150g of diced cucumber

2 tbs of Olive oil

Mackerel:

1 tsp of ground cumin

1tsp of ground coriander

½ tsp of smoked paprika

1dsp of Oilve oil

2 Mackerel

Preheat the oven to 180°.

To make the Harissa; Under a hot grill, roast the pepper until chard all over, transfer to a sealed bag and leave until cool enough to handle.

Leaving the garlic cloves in their skins, wrap in a small parcel of tinfoil and bake in the oven for 15-20 minutes or until the garlic is just soft.

When the pepper is cool, remove the skin and seeds and finely chop the flesh. Squeeze the garlic from its skin and add to a pestle and mortar along with the pepper and spices, 2 tablespoons of olive oil and the tomato paste.

Beat the ingredients together to a fine paste cover and set aside.

Fillet the mackerel and remove any pin bones, cut shallow diagonal lines down the skin.

In a large enough bowl, mix together the spices and spread this over the fillets, leave in the fridge until ready to use.

In a mixing bowl, add the couscous with a tablespoon of olive oil mix well.

In a measuring jug pour 150ml of hot water over the stock cube, stir until completely dissolved and add this to the couscous. Add enough extra hot water to only just cover the couscous stir briefly, cover with cling film and leave for 15mins.

When the couscous is cooked, stir it with a fork until loose then stir in the harissa paste.

When the couscous is at room temperature add the rest of the fresh ingredients, season to taste.

Cook the mackerel skin side up under a hot grill until just cooked - about 6 minutes. Serve on top of the couscous and garnish with coriander and lime wedges.