Chicken shawarma. This is a premium piece of content available to registered users.
Add oomph to chicken kebabs with yogurt, Indian spices and chillies. This smoky, flavour-packed tandoori shawarma can be cooked on the barbecue or in the oven
Cabbage koshimbir
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp sunflower oil
- 1 tsp black mustard seed
- 1 tsp cumin seeds
- ½ white cabbagefinely shredded or coarsely grated
- 1 red onionfinely sliced
- 1 green chillichopped (optional)
- ½ lemonjuiced
Nutrition: Per serving
- kcal48
- fat2glow
- saturates0g
- carbs5g
- sugars4g
- fibre2g
- protein1g
- salt0g
Method
step 1
Heat the oil in a frying pan and warm the mustard and cumin seeds until they sizzle and crackle, then remove from the heat. Combine everything together in a mixing bowl with a large pinch of salt and serve. (Can be made a day ahead and kept in the fridge.)
