Master Chef Australia 2022 | Chicken Shawarma, Yoghurt Flatbread and Garlic Sauce recipe
Another recipe we recreated from this weeks Master Chef Australia 2022 episode is also from the street food challenge. And we also thought this "Chicken Shawarma, Yoghurt Flatbread and Garlic Sauce" recipe from the favs team was a hit!
Ingredients (serves 4)
Pickled Red Onion
1 red onion, finely sliced
120 ml red wine vinegar
sugar, to taste
Spicy Chicken Thigh
1 Tbsp cumin seeds
1 Tbsp black peppercorns
2 Tbsp smoked paprika
1 tsp Kashmiri chilli powder
2 garlic cloves, peeled and roughly chopped
1 lemon, zested
2 tsp sea salt flakes
180 ml olive oil
4 chicken thigh fillets, fat trimmed
Yoghurt Flatbread
150 g all purpose flour, sifted, plus extra to dust
5 g baking powder
120 g skyr or full fat Greek yogurt
1 tsp salt flakes
3-4 Tbsp olive oil or clarified butter, for frying
Mixed Herb Salad
½ bunch mint, leaves picked
½ bunch parsley, leaves picked
1 Tbsp picked fresh Geraldton Wax leaves or fresh rosemary
1 Tbsp fresh lemon juice
2 Tbsp olive oil
pinch salt
Toum (Garlic sauce)
4 cloves garlic, peeled and halved
pinch salt
Juice 1 lemon (20 ml)
1 egg white
235 ml neutral oil
Method
Start with picketing the red onion. Combine red wine vinegar, sugar and onions in a bowl then toss to coat well. Set aside to soften for a minimum of two hours (drain well to serve).
For the chicken, place cumin and black peppercorns into a small frypan and toast until fragrant (approximately 30 seconds).
Using a mortar and pestle, grind into a fine powder. Place into a bowl and add the remaining ingredients and mix well until chicken is evenly coated. Set aside in the fridge to marinade for a minimum of 1 hour or overnight if desired.
Place a griddle pan on high heat or use you BBQ Grill. Once smoking hot, add the chicken and cook until charred, and chicken is cooked through.
Remove from the heat, cover loosely with foil and allow to rest for at least 5 minutes. To serve, slice the chicken into 1 cm slices, sprinkle with flaky sea salt and a drizzle of lemon juice.
For the flatbreads, place all ingredients into a large bowl and stir to combine into a rough dough.
Roll out onto a lightly floured surface and knead to a smooth dough. Portion into 4 even sized balls, cover with a tea towel and allow to rest for at least 10 minutes.
Roll out each portion of dough out to 15-20 cm diameter or the size of a small side plate.
Heat a non-stick pan over medium heat and drizzle with olive oil or clarified butter. Cook each bread for 2-3 minutes on each side until slightly golden and cooked through. Add additional oil or ghee to the pan as required.
Set aside between 2 clean tea towels until ready to serve.
For the mixed herb Salad, combine the mixed herbs in a bowl and set aside in the fridge. Just before serving, toss through olive oil and lemon juice to coat. Add a pinch of salt to season.
For the garlic sauce, place egg white, lemon juice, garlic and salt into a jug. Blend together by placing the stick blender in the very bottom of the jug and turn it on. Leave the stick blender going at the bottom of the jug until the mixture starts to turn white and fluffy. Slowly, draw the blender upwards. By the time the blender reaches the top of the jug, the mixture will be white and fluffy. Set aside in the fridge until ready to serve.
To serve, spoon toum on flatbread and top with some chicken strips and herb salad.
ENJOY!