We’ve used our delicious Chicken Breast to make these shawarma flatbreads Meatless. Great for a Friday night or weekend treat instead of the takeaway!
Ingredients
For the meatless marinade
- 1 tsp coriander
- 1 tsp ground cumin
- 1 tsp baharat
- 1 tsp paprika
- 1 tsp cayenne
- 1/2 tsp sumac
- 5 garlic cloves minced
- Juice of 1 lemon
- 1 tbsp vegetable oil
- 100g vegan Greek-style yogurt
- 1 tsp salt
For the kebab
- 250g potatoes cut into chip shapes
- 4 Meatless Farm Plant-Based Chicken Breasts
- 1 tbsp vegetable oil
- 1 tsp sumac
- Seasoning
To serve (optional)
- Vegan flatbreads
- Hummus
- Lettuce shredded
- Chilli sauce
- Parsley roughly chopped
- Gherkins/pickled red onions
Method
- Preheat oven to 180C/ 200C fan/Gas mark 6 and line two baking trays with baking paper. Whilst the oven is heating plunge your chips into iced water for 5-10 mins.
- Meanwhile, mix all marinade ingredients together and smother over your Meatless Farm Plant-Based Chicken Breasts and pop on a lined baking tray.
- Drain your chips and dry with a tea towel (top tip- the dryer the chips are, the crispier they will go in the oven). Lay across a lined baking tray and drizzle all over with veg oil, sumac and a good helping of salt and pepper.
- Pop the chips in the oven on the bottom shelf for 15 mins before flipping.
- Once flipped add your Meatless Farm chicken to the oven on the top shelf and cook for 12-15 mins.
- Remove from the oven and slice your kebab into strips — why not toss the chips through the remaining meatless marinade for extra naughtiness.
- Spread a dollop of hummus onto your flatbreads, spinkle with lettuce and pile with your ”chicken” and naughty sumac fries. Drizzle with chilli sauce, parsley and pickles and tuck into the best fakeaway ever!
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
