Place onto a baking tray and cook under a preheated grill for 10 minutes or until the chicken is cooked through, turning occasionally. Serve in a pitta bread with salad, top with the cooked chicken, and enjoy the rich, full flavour of a takeaway-style chicken kebab!
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Premium Bulk Leek & Potato Soup. Why Choose Our Leek & Potato Soup?. Flavour: Leek,Potato Food Specifications: Vegetarian Allergens: Celery,Cereals Containing Gluten,Eggs,Milk,Mustard,Soybeans Labels & Certifications: Not Set.
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Sumac - Palestinian Spice Sumach Sumaq Sumak Somaq Spice (No Salt) Turkey Ground Zaatar, Freekeh Middle East Spices Mahlab Shawarma Falafel Kafta Many More Grade A Premium Quality. Toss almonds, cashews, or chickpeas with sumac for extra flavor.
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How to Use: Simply mix one part powder to four parts freshly boiled water, i.e., weigh out 50 grams of sauce mix powder, then add 200g of freshly boiled water, thoroughly mix through (with a whisk if available), leave to stand for a few minutes to allow the sauce to thicken, adjust water/powder quantities for a thinner or thicker Curry Sauce, give a final stir, then thoroughly reheat the sauce before serving.
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Our Sumac spice mix is made in Turkey and is suitable for vegetarians.
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Genuine Knorr salad seasoning Italienische Kräuter (Italian style herbs) from Germany. Don't hesitate to ask! There will always be several months until expiration.
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Garam Masala Special- Selected for Quality What is Garam Masala Special? Garam masala special is a specific reduced blend of ground spices to give a slightly different flavour (see ingredients list below). The spices for garam masala are usually toasted to bring out more flavour and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included. Where does Garam Masala Special Come From? The blend is thought to have originated in Northern India and some have traced its first use to the Mongol Empire in the 13th century.
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