Shawarma chicken wrap from Outdoor Cooking: The Ultimate Modern Barbecue Bible (page 55) by Tom Kerridge
- red peppers
- red cabbage
- chicken thighs
- ground cinnamon
- ground coriander
- ground cumin
- garlic
- lemons
- red onions
- sumac
- tahini
- tomatoes
- hot smoked paprika
- baharat spice mix
- extra virgin olive oil
- long red chillies
- long green chillies
- sherry vinegar
- natural yoghurt
- pickled chillies
- flatbread
-
EYB Comments
Allow to marinate for 1 to 2 hours. Uses the yoghurt flatbread from the book's "Barbecued feta two ways and flatbreads."
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.