Shawarma-style chicken with pickled celery recipe
Make the most of seasonal celery and give it a good pickling - the perfect pairing for this tender, juicy chicken shawarma wrap. Flatbreads smeared with houmous and brings balance to the celery and spiced chicken. Serve with a good drizzling of hot sauce, a sprinkling of herbs and a squeeze of lemon for a Levantine-inspired lunch.
See method- Serves 4
- Takes 30 mins plus marinating and pickling
- 634 calories / serving
- Dairy-free
Ingredients
- 2 tbsp baharat seasoning
- ¾ tsp ground turmeric
- 3 tbsp extra-virgin olive oil
- 40g garlic & ginger paste
- 2 lemons, 1 juiced, 1 cut into wedges to serve
- 600g pack chicken thigh fillets, trimmed and cut into 3-4cm pieces
- 4 Greek-style flatbreads
- 75g reduced-fat houmous
- 2 medium vine tomatoes (150g), sliced
- 15g fresh parsley, leaves picked
- chilli sauce (optional)
For the celery pickle
- 1 whole head of celery (about 500g)
- 2 red chillies
- 250ml white wine vinegar
- 15g fine salt
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Shop ingredientsEach serving contains
- Energy
- 2655kJ 634.0kcal
- Fat
- 33g
- Saturates
- 7g
- Salt
- 2.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 40.2gProtein 40.1gFibre 7.0g
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Method
- Start by making the celery pickle, ideally at least 24 hrs ahead. Trim and cut the celery into angled 3-4cm lengths, reserving any pretty leaves. Divide the celery between 2 sterilised jars* (about 350-400ml each), adding a chilli to each. Put the vinegar and salt in a saucepan with 750ml water; heat until steaming. Pour over the celery to cover, seal the jars, then set aside to pickle for at least 3 hrs.
- In a large bowl, mix together the baharat seasoning, turmeric, oil, garlic & ginger paste and the lemon juice. Add the chicken, toss to coat, then marinate for 20 mins at room temperature (or up to 24 hrs ahead in the fridge).
- Preheat the grill to high. Line a large baking tray with foil and thread the chicken evenly onto 4 metal skewers (or wooden skewers pre-soaked in water for 10 mins). Spread over the lined baking tray with any excess marinade. Grill for 4-6 mins each side until slightly charred and cooked through.
- Warm the flatbreads to pack instructions, then spread with houmous. Divide the tomatoes, parsley and any reserved celery leaves between them, then top each with a chicken skewer and cooking juices. Dollop with extra houmous, top with pickled celery and drizzle with chilli sauce, if you like. Serve with the lemon wedges alongside.
- See more Chicken recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
