Experience a delightful fusion of flavours with this Chicken and Halloumi Shawarma with Roasted Garlic Yoghurt, Salad and Wedges recipe. This dish combines the savoury taste of chicken and halloumi with the comforting texture of shawarma, promising a dining experience that’s both exciting and satisfying.
The star of this dish is the chicken and halloumi shawarma, cooked until it’s tender and bursting with flavour. The shawarma is filled with a blend of chicken and halloumi, creating a delightful blend of textures and flavours.
Adding a touch of indulgence to the dish is the roasted garlic yoghurt. This yoghurt, with its creamy texture and roasted garlic flavour, offers a comforting taste that pairs well with the hearty shawarma.
To balance out the richness of the dish, the recipe includes a serving of salad. The salad, with its fresh vegetables and tangy dressing, adds a refreshing contrast to the meal. The dish is then rounded off with a serving of crispy wedges.
This Chicken and Halloumi Shawarma with Roasted Garlic Yoghurt, Salad and Wedges recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, aluminium foil, bowl and a frying pan.
Chicken and Halloumi Shawarma with Roasted Garlic Yoghurt, Salad and Wedges
- 450g Potatoes
- Chermoula Spice Mix
- 1 Red Onion
- 3 Chicken Thighs
- Shawarma Spice Mix
- 2 Garlic Cloves
- 1 Baby Gem Lettuce
- 125g Baby Plum Tomatoes
- 250g Halloumi
- 150g Low Fat Natural Yoghurt
- 2 Plain Naan Breads
- Dukkah Mix
- 1 tbsp Olive Oil
Step 1: Preparing the Wedges
Preheat your oven to 200°C. Cut the potatoes into 2cm wide wedges without peeling them. Place the wedges on a large baking tray, drizzle with oil, sprinkle with chermoula spice, and season with salt and pepper. Toss to ensure they’re well-coated, spread them out, and roast on the top shelf of your oven until golden, which should take about 25-30 minutes. Remember to turn them halfway through.
Step 2: Roasting the Chicken
While the wedges are in the oven, get started on the chicken. Slice the onion into 1cm pieces and place them on a baking tray with the chicken thighs. Drizzle with oil, sprinkle with schawarma seasoning, and season with salt and pepper. Roast on the middle shelf of your oven for 20-25 minutes until the chicken is golden and fully cooked.
Step 3: Making the Roasted Garlic Yogurt
Peel the garlic and wrap it in a foil square with a drizzle of oil. Roast it on the chicken tray for 10-12 minutes until it’s soft. Meanwhile, prepare the lettuce and tomatoes, and slice the halloumi into three pieces per person.
Step 4: Frying the Halloumi
When there’s about 10 minutes left on the chicken, heat some oil in a frying pan. Fry the halloumi until it’s golden, which should take about 2-3 minutes per side. Once the garlic is roasted, mash it and mix it with yogurt, seasoning with salt and pepper. Warm the naan in the oven for the last 2-3 minutes of the potato cooking time.
Step 5: Shredding the Chicken
Once the chicken is cooked, shred it in the roasting pan. Layer the naan with chicken, halloumi, and roasted onion.
Step 6: Serving the Dish
Add the lettuce to the tomatoes in the bowl. Serve the wedges and salad with a loaded naan, drizzled with the roasted garlic yogurt and a sprinkle of Dukkah. Enjoy your meal!