Shawarma-spiced chicken with pomegranate tabbouleh

Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.

Photo: Chris Court

Chris Court
4 - 6
1H 5M


Maple dressing
Cumin labanieh


1.Combine baharat, smoked salt and drizzle with oil in a bowl. Add chicken and toss to coat; marinate in the fridge for 1 hour.
2.Meanwhile, cook freekeh in a large saucepan of boiling salted water until al dente (25 minutes); drain and cool.
3.For maple dressing, place ingredients in a small bowl, season to taste and whisk to combine.
4.Combine freekeh, cucumber, herbs, fennel and pomegranate arils in a large bowl. Add dressing and set aside for 10 minutes to allow flavours to develop.
5.For labanieh, heat oil in a saucepan over medium heat. Add garlic and coriander; cook, stirring frequently, until aromatic (2-3 minutes). Combine yoghurt, egg, cornflour paste, cumin and 1 tsp sea salt flakes in a large bowl. Add mixture to saucepan and whisk over high heat until it begins to bubble (2 minutes). Reduce heat to low and continue to whisk until sauce thickens (3 minutes); set aside (see note).
6.Heat a lightly greased barbecue or char-grill pan to medium heat. Barbecue chicken, turning occasionally, until cooked and charred (10-12 minutes). Set aside to rest for 5 minutes before slicing.
7.To serve, place chicken, tabbouleh and labanieh on a large platter, and drizzle with extra oil. Serve with charred pita on the side.

Labanieh can be served hot, warm, or cold.


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