Thursday, 22 October 2015

Doner Chicken kebab with quinoa tabbouleh


This is the meat you find in chicken doner kebabs that you might find yourself eating at 2 am!…..try this one without the hangover, lol

Serve 6-8
Ingredients
1 kg thighs- this is about 8 thighs
1 tbsp extra virgin olive oil
2 tsp cumin
2 tsp paprika
1 tsp allspice
1 tsp ground turmeric
½ tsp garlic powder
½ tsp cinnamon

Method
Mix everything together and marinate overnight if you have time. Cook in a large pan with a little oil over a medium heat for 4 minutes each side, then take out and put onto a clean chopping board. The chicken doesn’t need to be fully cooked at his stage. Using tongs and a knife slice thinly and put back into the pan. Cook a further 5 minutes or so, you want it to have nice golden crispy bits and the chicken will be cooked through.
You can have this as a salad with tabouli, avocado and other salad ingredients
-or as I did in lebanese bread with quinoa tabouli, lettuce, avocado, a drizzle of mayo and sweet chili sauce, it was amazing!



Quinoa tabouli

This serve 2 if you are using this as a salad with protein, or 4-6 as a side dish

Ingredients
1 bunch of parsley, washed, stalks removed and chopped
2 ripe tomatoes, quartered, seeds scoops out, then dice tomato- seeds can be used in tomato pasta sauce, or frozen until you need it.
½ red onion, fine dice
1 ruby red grapefruit, peeled and chopped- or just use the juice of 1 lemon
¼ cup of quinoa, cooked (1/2 cup cooked quinoa)
A splash of olive oil
Salt

Method
Put everything in a bowl and mix together. Before I put the grapefruit in a give it a squeeze to let some of the juice out.
Lentil are a nice addition with the quinoa or in place of the quinoa. Mint is also nice in this.




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