This is a dish that works well either under the grill or on the barbecue, if it's a nice day. The key is to get the meat a little charred to bring that traditional Lebanese flavour.
You can make this gluten-free by choosing corn tortillas and you can prep ahead by marinating the chicken and making the sauce a couple of days before.
Serves 2
Overnight marinating + 25 minutes
Ingredients
1 tsp sumac
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
Juice of 1.5 lemons
1 tbs olive oil
2.5 cloves garlic
2 chicken breasts, cut into bite size pieces
1 cauliflower, cut into florets
1tbs cooking oil
100g spring greens
1 avocado
3 tbs fresh dill or coriander
3 tbs water
Salt & pepper
To serve (optional)
4 corn or whole wheat tortillas
Method for Lebanese Chicken with Roasted Cauliflower Salad
Start by mixing all of the spices with the juice of 1 lemon, olive oil and 2 of the garlic cloves, crushed. Add the chicken breast pieces to the bowl and mix well. Leave the chicken to marinate in the fridge for at least 3 hours, but preferably overnight.
When you are ready to cook, pre-heat the oven to 200 degrees C/390 degrees F and pre-heat the grill to maximum heat.
Take the chicken out of the fridge and skewer it onto 2 wooden skewers. Place the skewers on a grill pan and put under the heat. Cook for approx.15 minutes, turning frequently, until the chicken is cooked through and a little charred at the edges.
Arrange the cauliflower on a baking tray and drizzle over the cooking oil. Bake in the oven for 10 minutes and then add the spring greens and bake for a further 5 minutes.
Whilst everything is cooking, make the sauce for the salad. Put the avocado, remaining lemon juice,1/2 garlic clove, dill and water in a food processor and process until smooth. Add more water if it needs thinning out and season well.
Once the vegetables are cooked, add them to a bowl and stir through the avocado sauce. Serve the salad alongside the chicken skewers and if you like, some corn tortillas to wrap everything up in. Enjoy straight away.
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