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.

Quinoa, cannellini beans with vegetables and tahini & lemon dressing

Ingredients

½ cup of quinoa, cooked- cook while your vegetables are cooking

1 x 400g can of rinsed and drained cannellini beans- add these in the last 1 minute of cooking the quinoa to heat through

½ a large cauliflower

1 large broccoli

400g of thinly sliced pumpkin, skin off and slice  as thin as you can sliced it otherwise it won’t cook in time

Method

In a large pan or wok add some olive oil and butter, stir fry your veg for 5-6 minutes until it is cooked to your liking. When done add in your cooked quinoa/cannellini beans and mix through. Season well with salt and pepper. Serve up with tahini dressing and optional garnish.

As a garnish sprinkle over some pumpkin seeds and some Persian or normal feta cheese, feel free to have more veg/salad on the side J

Tahini dressing is 1 tbsp tahini, juice of one lemon, small clove of crushed garlic (not too much!) 1/4 cup of natural yoghurt plus salt and pepper, mix well.