Shawarma grazing board
Serves: 8
Prep time: 1 hr 20 minsTotal time: 
Recipe photograph by Emma Guscott
Shawarma grazing board
Bring the flavours of the Middle East to the table with this plentiful board, loaded with nibbles and fluffy flatbreads ready to be piled up
Serves: 8
Prep time: 1 hr 20 minsTotal time: 
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Nutritional information (per serving (without extras to fill the board))
Calories
525Kcal
Fat
21gr
Saturates
8gr
Carbs
45gr
Sugars
5gr
Fibre
4gr
Protein
39gr
Salt
2.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the shawarma chicken loaf
- 150g natural yogurt
- juice of ½ a lemon
- 2 garlic cloves, crushed
- 1 tsp fine salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground turmeric
- 1 x 1kg pack chicken thigh fillets, larger ones halved
- olive oil, to grease
For the mint and cucumber tabbouleh
- ½ tsp cumin seeds
- 200g dried bulgur wheat
- 1 baby cucumber, peeled and finely diced
- 10g mint leaves, finely chopped
- 3 spring onions, finely chopped
- 1 tbsp olive oil
- zest and juice of 1 lemon
For the za-atar flatbreads
- 200g self-raising flour, plus extra to dust
- ½ tsp baking powder
- ¼ tsp fine salt
- 200g natural yogurt
- 25g za’atar
- 50ml olive oil
For the whipped feta and yogurt dip
- 200g feta, crumbled
- 150g Greek-style natural yogurt
- 1 tsp dried dill, plus a pinch
- 1 tbsp olive oil
To fill the board
- pink pickled onions (we used Inspired to Cook)
- pickled chilli peppers (we used Aleyna)
- houmous
- shredded iceberg lettuce
- sliced tomatoes
Step by step
- For the shawarma loaf, combine the yogurt, lemon juice, garlic, salt, ground spices and some black pepper in a large bowl. Add the chicken, turn to coat, then cover and set aside in the fridge to marinate for a few hours, ideally overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 900g loaf tin (about 9cm x 19cm base) and add the marinated chicken in layers, pressing down as you go. Bake for 45 minutes, until cooked through. Leave to stand in the tin for 10 minutes. Drain off any juices, then turn out onto a chopping board and cut into thick slices.
- Meanwhile, for the tabbouleh, heat the cumin seeds in a small frying pan until starting to darken, then immediately remove from the heat, roughly crush and set aside. Rinse the bulgur wheat under cold running water, then drain. Bring 750ml water to the boil in a saucepan then add the bulgur wheat. Reduce the heat to low, simmer for 10 minutes until most of the water has been absorbed, then drain using a fine mesh sieve and rinse under cold running water. Leave to drain completely in the sieve, then tip into a bowl and toss with the toasted cumin, cucumber, mint, spring onions, olive oil and lemon zest and juice. Season.
- For the flatbreads, combine the flour, baking powder and salt in a mixing bowl. Add the yogurt and stir together to form a rough dough. Turn out onto a lightly floured surface and knead for 4-5 minutes until smooth – it should be a little tacky but not too sticky. Transfer to a lightly floured bowl. Cover and set aside for 15 minutes. Meanwhile, combine the za’atar and olive oil.
- Preheat the oven to 240°C, fan 220°C, gas 9 and put 2 baking trays in the oven to heat up. Separate the dough into 8 equal pieces. On a lightly floured surface, use your hands to flatten the pieces of dough into 2-3mm thick rounds. Remove the baking trays from the oven and add the dough rounds. Spread 1 teaspoon of the za’atar-oil mixture over each, using the back of the spoon, leaving a small border, then bake for 6-7 minutes until puffed up and deeply golden. Remove from the oven, loosely wrap in kitchen foil and set aside.
- To make the whipped feta, put all the ingredients except the oil in a food processor and whizz until very smooth, scraping the sides when necessary. Add the olive oil and blend until incorporated. Season well and serve with an extra pinch of dried dill.
- To serve, decant everything into small bowls or onto plates and arrange on a board for sharing.
