Chicken Shawarma Kebabs with Green Chilli Butter

Juicy shawarma-spiced chargrilled chicken, with zingy slaw, garlicky sauce & lemony chilli butter on fluffy flatbreads. Big vibes, little effort.

Ingredients

Heat the grill to medium-high. Mix the yoghurt and Al’Fez Shawarma Spice Mix in a big bowl. Cut the chicken into large chunks, season with salt, add to the bowl and toss to coat. Cover and chill.
Zest half the lemons into a heatproof bowl. Finely chop the chillies and parsley, add with a pinch of salt. Melt the butter, pour over, stir and set aside.
Shred the cabbage into a bowl with mint, vinegar, juice of the lemons, salt and pepper. Scrunch to soften, drizzle with olive oil, stir and set aside.
Thread the chicken onto skewers, folding any thinner bits in half, making sure to not pack the pieces too tightly. Lightly oil a baking tray and lay the skewers on top. Grill the skewers for 3-4 mins until charred, flip and cook the other side. Rest for a few mins.
Warm the Al’Fez Lebanese Style Flatbreads under the grill for 1 min. Spread with the chilli butter, top with chicken, slaw and Al’Fez Garlic Squeezy Sauce. Fold up and dig in.

Recipe Notes

If you want to make it milder, deseed the chillies.
You can swap the Al’Fez Garlic Squeezy Sauce for Al’Fez Tahini Squeezy Sauce.
If using wooden skewers, soak them in water for 20 mins beforehand
If you want to make it dairy free, switch to a plant based yoghurt
When grilling your chicken skewers, make sure to get them as close to the heat as you can without touching

Ingredient Swaps

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