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Ed's 'rain or shine' shawarmas recipe

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Ed's 'rain or shine' shawarmas

We Brits just love a barbecue, no matter the weather, and in our story, Ed is no exception. He prides himself on throwing the first barbecue of the season – and the weekend is the perfect opportunity. Come rain or shine, he’ll be grilling his famous shawarmas – through the lounge window if it's chucking it down!

See method
  • Serves 4
  • 10 mins to prepare and 30-35 mins to cook, plus marinating
  • 531 calories / serving

    Ingredients

    • 2 tbsp olive oil
    • 2 tsp sumac (optional)
    • 2 garlic cloves, crushed
    • 1 lemon, ½ juiced, ½ reserved
    • 3 thyme sprigs, leaves picked
    • ½ tsp chilli flakes
    • 8 large skinless, boneless chicken thigh fillets, or chicken breasts, fat trimmed
    • 200g Greek-style yogurt
    • handful mint, leaves chopped
    • 4 white tortilla wraps, warmed through
    • ½ cucumber, cubed
    • 2 Little Gem lettuces, shredded
    • 2 tbsp pomegranate seeds

    ‘Add to basket’ will be back soon

    We’ve put our add to basket feature on hold, while we spruce things up behind the scenes.

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    Each serving contains

    Energy
    2225kJ 531.0kcal
    27%
    Fat
    25g
    high36%
    Saturates
    7g
    high36%
    Salt
    1.6g
    medium26%
    Sugars
    7g
    low8%

    of the Reference intake

    Carbohydrate 38.0gProtein 37.0gFibre 4.0g

    Method

    1. Mix the oil, 1 tsp sumac (if using), garlic, lemon juice, thyme and chilli. Season, then rub into the meat. Marinate for 10 mins.
    2. If using the grill, set to high. Put the chicken on a baking tray and grill for 10-12 mins, until lightly charred and cooked through with no pink meat showing. Remove, set aside.
    3. If using a barbecue, first cook the chicken on a baking tray in the oven at gas 6, 200°C, fan 180°C for 20-25 mins, until cooked through. Once cooked, put the chicken on the barbecue and grill until charred to your liking.
    4. Mix the remaining sumac, the yogurt, mint and a squeeze of lemon in a bowl; season. Set aside.
    5. Spread each wrap with the yogurt mix. Top with cucumber and lettuce. Slice the chicken into bite-sized pieces and divide between the wraps, then top with pomegranate seeds. Roll up, cut in half and serve warm.
    • Little help: To clean a dirty grill pan before you get barbecuing, heat it up, then carefully rub it with the cut side of a lemon dipped in salt.
    • Leftovers: Chop any leftover herbs finely, drop into an ice cube tray and top up with either stock or olive oil, then freeze for when you next need them (the cubes can be added directly to the pan).