Caldecott Chicken Shawarma Or Harissa Cauliflower Recipe

Prepare chicken shawarma

If making the chicken option: combine 120 g Greek yogurt, 1 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 2 tbs shawarma spice blend (or 1 tbs ground cumin + 1 tbs ground coriander + 1 tsp paprika + pinch of cinnamon), 1 tsp salt and 1/2 tsp black pepper in a bowl. Add chicken thighs, coat thoroughly, cover and refrigerate for at least 1 hour or up to overnight.

Prepare harissa cauliflower

If making the harissa cauliflower option: preheat oven to 220°C (425°F). Toss 600 g cauliflower florets with 2 tbs olive oil, 2 tbs harissa paste, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt and 1/2 tsp black pepper. Spread on a baking tray in a single layer and roast 25–30 minutes, turning once, until edges are charred and tender.

Cook chicken

For chicken: preheat oven to 200°C (400°F) or heat a large skillet over medium-high heat. If using oven, place marinated thighs on a tray skin-side up and roast 25–30 minutes until internal temperature reaches 74°C (165°F) and skin is crisp. If using skillet, add 1 tbs olive oil, sear thighs skin-side down 6–8 minutes until golden, flip and reduce heat to medium, cook another 6–10 minutes until cooked through. Rest 5 minutes, then slice thinly.

While protein cooks, make the mint yoghurt: combine 200 g Greek yogurt, 15 g finely chopped mint, 0.5 tsp lemon zest, 0.5 tsp honey (optional), 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste. Chill until serving.

Quick-pickle the cucumber and red onion: in a bowl, whisk 60 ml white wine vinegar, 60 ml water, 1 tsp sugar and 1/2 tsp salt until dissolved. Add sliced cucumber (1 cup) and red onion (1/2 cup), toss to combine and let sit at room temperature for 15–30 minutes (longer for stronger pickles). Drain before serving.

Make dukkah: toast 60 g hazelnuts (or almonds) in a dry skillet over medium heat, tossing, until fragrant and lightly browned, 3–5 minutes. Remove and coarsely chop or pulse in a food processor until crumbly (avoid turning into a paste). In the same skillet toast 30 g sesame seeds until golden, then combine with chopped nuts, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper. Mix and adjust seasoning.

Plate the small dish: spoon 2–3 tbsp of the mint yoghurt to one side of a small plate. Arrange 150 g of sliced chicken shawarma or 180 g roasted harissa cauliflower beside the yoghurt. Add a small heap (about 2–3 tbsp) of pickled cucumber & red onion. Sprinkle 1–2 tbsp of nut & sesame dukkah over the protein and a little on the yoghurt for texture.

Finish with 1 tsp extra-virgin olive oil drizzled over the protein, scatter 10 g chopped flat-leaf parsley and optional micro herbs, and serve with lemon wedges on the side for squeezing.