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.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 1 to 2 hours. Uses the yoghurt flatbread from the book's "Barbecued feta two ways and flatbreads."

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