Tiers

Chicken Marinade

• 500g chicken, sliced
• 2 tbsp yoghurt
• 1 tbsp olive oil
• 2 tbsp passata or 1 tbsp tomato purée
• 1 tbsp lemon juice
• 1 tbsp hot sauce
• 1 tsp minced garlic
• 1 tsp paprika
• 1¼ tsp salt, or to taste
• 2 tsp shawarma spice (available in Sainsburys)
• ½ tsp ground coriander
• ¼ tsp black pepper
• Chilli, to taste

Garlic Sauce

• 2 tbsp minced garlic
• ¼ tsp salt
• 1 tbsp lemon juice
• 2 tbsp yoghurt
• 2 tbsp mayonnaise
• ½ cup sunflower oil

Hot Sauce

• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp hot sauce
• 1 tbsp passata
• ½ tsp pomegranate molasses
• ½ tsp paprika

For Assembly

• Tortilla wraps
• Chips
• Pickles
• Gherkins
• A little oil, for frying

Method

1. Recite Bismillah.
2. Marinate the chicken with the yoghurt, olive oil, passata or tomato purée, lemon juice, hot sauce, garlic, paprika, salt, shawarma spice, coriander, black pepper and chilli. Cover and leave to marinate overnight.
3. To make the garlic sauce, add the garlic, salt, lemon juice, yoghurt and mayonnaise to a blender. Blend until combined. Slowly add the sunflower oil a little at a time, blending in intervals until the sauce becomes thick and creamy.
4. For the hot sauce, mix the olive oil, melted butter, hot sauce, passata, pomegranate molasses and paprika together in a bowl.
5. Heat a little oil in a frying pan and cook the marinated chicken over medium-high heat until cooked through and nicely charred.
6. To assemble the wraps, spread a generous layer of garlic sauce over the tortilla. Add the shawarma chicken, pickles, gherkins and chips.
7. Wrap tightly, then brush the outside of the wrap with the hot sauce.
8. Toast the shawarma on a hot skillet or in a toastie maker until golden and crisp on the outside.
9. Remember us in your du’aas and enjoy!