Chicken Shawarma Couscous Bowl Food

CHICKEN SHAWARMA COUSCOUS BOWL

Steps:

• 1. For the chicken. Mix all the ingredients together except for chicken. Add the chicken and let marinate for at least 30 minutes. Could marinate overnight.
• 2. For the dressing To roast the garlic. Preheat oven 325 degrees. Cut the top off the head of garlic. Drizzle with olive oil and sprinkle a little salt over. Wrap in tin foil and roast in oven 30 minutes. Let it cool. Pinch the garlic out of the skins into a food processor. Add the remaining ingredients for the dressing and process until smooth. Taste and adjust for salt. Set aside in the fridge to let the flavors meld.
• 3. Preheat oven 400 degrees. Line a baking sheet with parchment paper. Lay out the chicken strips in a single layer. Bake in oven about 15 minutes until chicken is no longer pink. Remove from oven and set aside.
• 4. For the Couscous. Bring the water or chicken stock to a boil. Add the couscous and let cook until all the liquid is absorbed and the couscous is soft. Taste and adjust for salt and pepper.
• 5. To assemble the dish. Add the couscous to the bottom of a bowl. Top with chicken strips. Arrange the veggies around the chicken. Top with the dressing.

CHICKEN SHAWARMA

Steps:

• Tip all the ingredients, except the chicken and lemon wedges, into a blender or a smoothie bullet with 1 tsp sea salt and whizz to a smooth paste. Pile the chicken into a bowl or large plastic container, pour over the paste and mix through so the chicken is completely coated. Cover and marinate for at least 4 hrs or up to 48 hrs - the longer, the better.
• Cooking on the barbecue: Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a few coals scattered around the other. Starting and ending with half a baking potato, thread all the chicken onto two long metal skewers - so that both skewers go through each piece of meat - packing the thighs down between the potato halves so that they are really compact. Place the large chicken kebab to the side of the barbecue with only a few coals underneath. Pop the lid down and cook for 45-50 mins, turning every 15 mins, or until cooked through - prise the chicken pieces apart in the centre to check, or use a digital cooking thermometer; it should read 70C or more. Leave to rest for 5 mins.
• Cooking in the oven: Heat the oven to 220C/200C fan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.
• Warm the naan on the barbecue or in the oven. Bring the kebab to the table to carve, wrap with warm naans, and serve with the other salads and lemon wedges for squeezing over.