Chermoula chicken meze platter
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 lemons, juiced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- a small bunch coriander
- 1 red chilli, chopped
- 2 cloves garlic, chopped
- olive oil
- 2 chicken breasts, cut into chunks
- 100g hummus
- 150g natural yogurt
- 1/4 red cabbage, shredded
- 1/4 red onion, chopped
- 3 tomatoes, diced
- 1/2 cucumber, diced
- red whine vinegar
- 4 soft pittas
Method
- STEP 1
Put the juice of 1 lemon, the cumin, paprika, coriander, chilli and garlic in a food processor and whizz, adding enough olive oil to make a marinade (about 3-4 tbsp).
- STEP 2
Add the chicken, coat with the marinade and leave for 20-30 minutes.
- STEP 3
Mix the hummus, yogurt and the juice of ½ lemon, and season.
- STEP 4
Toss the cabbage with a good pinch of salt and the juice of the remaining ½ lemon.
- STEP 5
Mix the onion, tomatoes and cucumber with a pinch of salt, a dash of vinegar and olive oil.
- STEP 6
Heat the oven to 220C/fan 200/gas 7.
- STEP 7
Skewer the chicken, then put on a baking tray and cook for 10 minutes, turning halfway until golden and cooked through.
- STEP 8
To serve, put all the elements on a big platter and let people build their own pittas.
