Looking to find some finger foods to serve this Ramadan? This recipe from Spinneys is a combination of Middle Eastern flavours in appetising mini chicken shawarma cones.
Preparation
| Ingredients |
|---|
| 1 rotisserie chicken, from the deli, meat shredded, skin discarded |
| 6 tbsp garlic cream, from the deli |
| 2 tbsp Greek yogurt |
| Zest and juice of 1⁄2 lemon |
| A bunch of parsley, leaves picked and chopped |
| 8 small Arabic breads |
| 4 tbsp pomegranate jewels |
| Herbs, to garnish |
Method
1. Put the chicken in a bowl with the garlic cream, yogurt, lemon zest and juice, and the parsley. Season and stir to combine. Chill until needed.
2. Slice each flatbread into quarters and roll into cone shapes, securing the bottom with cocktail sticks. Fill each cone with a generous tablespoon of the chicken, then garnish with the pomegranate seeds and herbs.
