Ed’s Food Love Story...
We Brits just love to get out there and barbecue, no matter the weather, and in our story, Ed is no exception. He always prides himself on throwing the first barbecue of the season - and the Easter weekend provides the perfect opportunity. Come rain or shine, he’ll be out there, grilling his famous shawarmas - through the lounge window if it’s really chucking it down! ED’S ‘R AIN OR SHINE’ E AS T E R SH AWARMAS Serves 2 Takes 30 mins 2 tbsp olive oil 2 tsp sumac (optional) 2 garlic cloves, crushed 1 lemon, ½ juiced, ½ reserved 3 thyme sprigs, leaves picked ½ tsp chilli flakes 8 large skinless, boneless chicken thigh fillets, fat trimmed 200g Greek-style yogurt handful mint, leaves chopped 4 white tortilla wraps, warmed through ½ cucumber, cubed 2 Little Gem lettuces, shredded 2 tbsp pomegranate seeds
1 Mix the oil, 1 tsp sumac, crushed garlic, lemon juice, thyme and chilli. Season, then rub into the meat. Marinate for 10 minutes. 2 If using the grill, set to high. Put the chicken on a baking tray and grill for 10-12 minutes, until lightly charred and cooked through with no pink meat showing. Remove, set aside. 3 If using a barbecue, first cook the chicken on a baking tray in the oven at gas 6, 200°C, fan 180°C for 20-25 minutes, until cooked through. Once cooked, put the chicken on the barbecue and grill until charred to your liking. 4 Mix the yogurt, mint, a squeeze of lemon and the remaining sumac in a bowl, then season and set aside. 5 Spread each wrap with the yogurt mix. Top with cucumber and lettuce. Slice the chicken into bite-size pieces and divide between the wraps, then top with pomegranate seeds. Roll up, cut in half and serve warm. Each serving contains Energy
2227kJ 531kcal 27%
Fat
Saturates
25g 7g 36% 36%
Sugars
Salt
7g 8%
1∙6g 26%
of the reference intake. See page 106. Carbohydrate 38g Protein 37g Fibre 4g
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