Healthy Bites: Chicken shawarma and caramelised shallot hummus bowl

You’ll need

For the chicken shawarma marinade

350g boneless, skinless, chicken thighs

1 tbsp olive oil

1 tsp honey

Juice of ½ lemon

2 cloves of garlic, finely chopped

2 echalion shallots, finely sliced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp ground cinnamon

½ tsp ground oregano

For the caramelised shallot hummus

Glug of olive oil

2 echalion shallots, finely sliced

400g tin of chickpeas

Juice of 1 lemon

1 garlic clove

6 tbsp tahini

1 tsp sea salt flakes

For serving

Pickled echalion shallots

Cucumbers, thinly sliced

Red cabbage, shredded

100g feta, crumbled

Coriander

Extra virgin olive oil

Lemon wedges

Flatbread

Method 

Place the chicken in a large dish or bowl. Add all of the marinade ingredients. Toss to combine, coating the chicken evenly in the shawarma marinade. Marinate in the fridge for at least 2 hours, or up to 3 days.