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Shawarma-Style Chicken Quesadillas
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This shawarma-style chicken quesadilla combines the very best of Middle Eastern and Latin American cuisine. Perfectly spiced, shredded shawarma chicken fills a crispy quesadilla along with oozy mozzarella, onions, tomato, and fresh parsley. Served with a delicious garlic yoghurt.
Ingredients
Method
Ingredients
Shawarma-style chicken
- 500g chicken thigh fillets
- 1 tsp garlic paste
- 2 tsp Bart ground coriander
- 2 tsp Bart ground cumin
- ½ tsp cayenne pepper
- 2 tsp Bart hot smoked paprika
- 1 tsp salt
- 2 tbsp lemon juice
- 2 tbsp olive oil
Yoghurt sauce
- 150g Greek yoghurt
- 1 tsp Bart garlic paste
- ½ tsp Bart ground cumin
- 1 tsp lemon juice
- Salt and pepper, to taste
For the quesadillas
- 4 large flour tortillas
- 200g shredded mozzarella
- ½ a red onion, finely sliced
- 2 medium tomatoes, deseeded and diced
- Large handful fresh parsley, chopped
Method
1. Firstly, marinate the chicken. Add all the ingredients for the marinade, except the chicken, into a large bowl. Mix well before adding the chicken and mixing well with your hands until well coated. Leave to marinate for at least 2 hours, but preferably overnight.
2. When ready to cook, heat a grill to high. Grill the chicken for 4-6 minutes on each side until cooked through and starting to char a little.
3. Add the chicken to a bowl and shred using two forks.
4. Heat a large frying pan over a medium-high heat. Brush lightly with olive oil and drop in the tortilla. Add a generous handful of cheese to one half of the tortilla. Top with some chicken, red onion, tomato, and parsley. Top with more cheese and fold over the tortilla to cover the filling.
5. Fry for 2-3 minutes on each side, or until lightly browned and the cheese has melted. Remove from the pan.
6. Repeat with the remaining tortillas until you have 4 quesadillas.
7. Meanwhile mix up the ingredients for the yoghurt sauce in a bowl. Serve the quesadillas hot with yoghurt sauce and an extra sprinkling of parsley.
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