Chargrilled chicken shawarma with smashed chickpeas

 Marinated in lemon juice and delicious spices, this chicken is cooked on a hot griddle pan and served with smashed chickpeas.

Serves 4


For the chicken           

  • 4 skinless, boneless chicken breasts (Springfield Free range or organic)
  • tbsp Olive oil
  • 1 lemon, juiced
  • 3 cloves garlic, crushed
  • 20g ginger, peeled and grated
  • tsp cumin seeds
  • tsp sweet paprika
  • tsp cinnamon
  • tsp sumac
  • 4 cardamon pods, crushed
  • ½ tsp Clove
Chargrilled chicken shawarma

For the smashed chickpeas

  • tsp Coriander seeds
  • 1½ tbsp Olive oil
  • 1 Onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 2 x 400g Cans chickpeas, drained and rinsed
  • 1 Lemon, juiced

To serve

  • 150g Raita dipping sauce
  • 4 Flatbreads


  1.  Place the chicken breasts between two layers of clingfilm on a board and bash with a rolling pin to flatten them out. Mix together the rest of the ingredients for the chicken, then season the marinade well with pepper and rub over the chicken. Cover and leave to marinate for an hour in the fridge (ideally longer – overnight is best).
  2. For the smashed chickpeas, toast the coriander seeds in a dry frying pan until they start to release their aroma. Remove and crush in a pestle and mortar. Heat the olive oil in a large frying pan over a moderate heat. Fry the onion for 5-6 minutes until soft. Add the garlic and coriander and continue to cook for another 2 minutes. Add the chickpeas and continue to cook until they are warm. Take a potato masher and mash so that roughly half of the chickpeas are mashed and half remain whole. Season well and squeeze in the lemon juice to taste. Keep warm.
  3. To cook the chicken, heat a griddle pan over a high heat. Cook the chicken for 3-4 minutes on each side until cooked. Serve the chicken with the smashed chickpeas, minted yogurt and flatbreads.