Chicken Shawarma
Boneless Chicken Breast	g
Honey	tbsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Sriracha Sauce	tsp
Lime Juice	tbsp
Garlic Clove
Salt & Pepper to taste
Flat Bread Salad
Purple Cabbage	g
Avocado
Cucumber
Feta Cheese	g
Apple Cider Vinegar	tbsp
Honey	tbsp
Handful Cherry Tomatoes
Handful Baby Spinach
Fresh Herbs (Dill, Coriander, Parsley)
Naan Bread
Garlic Sauce
Greek Yoghurt	g
Roasted Garlic Clove
Lemon Juice	tbsp
Salt & Pepper to taste

1. For the skewers rinse the chicken breasts, pat dry and cut into cubes about 2 x 2cm. Peel and mince the garlic cloves.
2. In a medium bowl, mix the chicken cubes, honey, smoked paprika, cumin, sriracha sauce, lime juice, garlic, salt and pepper well. Cover the bowl with cling film and place it in the fridge for about an hour.
3. In the meantime, prepare the pickled cabbage. Wash and dry the cabbage and cut into fine strips. Mix the cabbage with the apple cider vinegar and honey. Wash the herbs and chop roughly. Add to the cabbage. Mix well and set aside.
4. To make the garlic sauce, combine the yoghurt, minced garlic and 2-3 tablespoons of lemon juice. Season with salt and pepper. Taste, adding more of lemon as desired.
5. Put the chicken on skewers and heat a grill pan over a medium heat.
6. Grill the skewers until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 8-10 minutes. Cooking time will vary depending on the thickness of the chicken.
7. While the skewers are grilling, prepare the remaining veggies. Halve and core the avocado, remove the skin and cut into fine strips. Wash and slice the cucumber, cherry tomatoes and baby spinach. Crumble the feta.
8. Serve the skewers on fresh naan, topped with cabbage and all fresh veggies. Sprinkle with feta cheese.

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