Salmon meets citrus in this summer breeze of a dish, which is substantial enough to star outright.
Shawarma-spiced chicken with pomegranate tabbouleh
SERVES 4-6 //PREP TIME 15 MINS //COOK 50 MINS (PLUS MARINATING, RESTING)
Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.
2 tbsp baharat spice
2 tsp smoked salt
500 gm chicken thigh fillets, trimmed
200 gm (1 cup) whole freekeh, soaked overnight in cold water, drained
1 Lebanese cucumber, seeds removed, cut into 5mm pieces
1 cup each (loosely packed) flat-leaf parsley, coriander and mint leaves, coarsely chopped
1 small fennel bulb, thinly sliced, fronds reserved
1 pomegranate, arils removed Charred pita bread, to serve
MAPLE DRESSING
80 ml (⅓ cup) extra-virgin olive oil
60 ml (¼ cup) lemon juice
1 tbsp maple syrup
½ tsp sumac
CUMIN LABANIEH
1 tbsp extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, finely grated on a Microplane
½ cup (loosely packed) coriander leaves, finely chopped
500 gm Greek-style yoghurt
1 egg
1 tbsp cornflour, mixed with
1 tbsp water
½ tsp ground cumin
1 Combine baharat, smoked salt and drizzle with oil in a bowl. Add chicken and toss to coat; marinate in the fridge for 1 hour.
