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Frying pan chicken shawarma with lentil salad
Fruit and vegetables
1 tsp
garlic
granules
250g/9oz
red cabbage
, finely shredded
handful fresh flatleaf
parsley
leaves, finely chopped
300g jar roasted red
peppers
1
garlic
clove, finely grated
1
lemon
, juice only
Tins, packets and jars
1 tsp
dried chilli
flakes
200g jar mixed vegetable
pickles
(such as turnip, carrot, cucumber or cauliflower)
500g/1lb 2oz cooked
Puy lentils
(from a pouch or tin)
1 tbsp
tahini
Cooking ingredients
1 tsp
coriander seeds
1 tsp dried
oregano
½ tsp grated fresh
nutmeg
½ tsp ground
cardamom
½ tsp ground
cinnamon
10 grinds
black pepper
2 tbsp
olive oil
salt
1 tbsp
olive oil
salt
1 tbsp rose
harissa
paste
1 tbsp
olive oil
salt
Dairy, eggs and chilled
4 tbsp Greek-style
yoghurt
Meat, fish and poultry
800g–1kg/1lb 12oz–2lb 4oz
chicken thigh
fillets, skin removed
Other
pitta breads
, toasted, to serve (optional)
pinch salt
Back to recipe
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