Summer Chicken Shawarma Skewers with Cumin & Honey Yogurt

INGREDIENTS

• 1 pack Dunnes Stores chicken shawarma skewers with cumin & honey yoghurt
• 1 tbsp vegetable oil
• 1 red onion
• Juice of 1 lemon, plus some wedges for serving
• To serve:
• 2 pitta breads, toasted
• 4 tbsps hummus
• 2 mini cucumbers, thinly sliced
• Handful of rocket leaves
• 2 cornichons, finely diced
• 1 tbsp pomegranate seeds
• Small handful of fresh dill leaves

METHOD

1. Place the red onion and lemon juice into a small bowl and season with a little salt. Mix together and set aside to pickle for at least 30 minutes.
2. When ready to cook, place a griddle pan over a medium heat and, when the pan is hot, add the chicken skewers.
3. Cook, turning occasionally, for 8 - 10 minutes, until the skewers are golden and cooked through.
4. Place a toasted pita bread on each plate and divide the hummus between the pita, spreading it out to cover each pita. Add some thinly sliced cucumbers and some rocket leaves then top with the chicken shawarma. Drizzle over the cumin and honey yoghurt and top each dish with some chopped cornichons, pomegranate seeds and dill.
5. Finish with some of the quick pickled red onions and a drizzle of extra virgin olive oil.