@rosiescrochet1: Part 1 | Amazing Christmas crochet headband easy and gorgeous crochet pattern easy to make 🪡🧶@TikTok UK #crochet #craft #tuttorial #handmade #crochetersoftiktok

Rosie Crochet 🪡🧶
Rosie Crochet 🪡🧶
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Region: GB
Monday 26 October 2026 11:39:08 GMT
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chia.ma.creativity
Chia🩵Ma.Creativity :
Quando 🤩il lavoro è fatto così preciso ✨non serve aggiungere altro✨Top🥰
2026-10-26 19:55:55
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KEBAB SHOP CHICKEN SHAWARMA 🔥 RECIPE ⬇️ Ed Cudlipp x @SCHWARTZ UK AD Spiced chicken thighs, grilled on skewers until charred, then wrapped in warm flatbreads with garlic sauce, quick pickled red onions and plenty of fresh herbs. All the flavour of a late night kebab, made at home with what’s in my @schwartz.uk spice rack. Epic Flavour Starts with Schwartz. Mix 150g low fat Greek yoghurt with the juice of 1 lemon, 1 tbsp olive oil, 2 tsp each of Schwartz Cumin Powder, Ground Coriander, Paprika and Garlic Granules, 1 tsp each of Schwartz Ground Turmeric, Oregano and Crushed Chillies, and 1 tsp salt Cut 8 skinless, boneless chicken thighs into large chunks, coat in the marinade and leave for at least 1 hour (overnight if you can) Thread the chicken onto metal skewers and cook under a hot grill for 12-15 mins, turning, until charred at the edges and cooked through with no pink remaining While the chicken cooks, thinly slice 1 red onion and toss with 2 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp Schwartz Paprika, a squeeze of lemon and a pinch of salt. Leave to quick pickle For the garlic sauce, mix 150g low fat Greek yoghurt with 1 tsp Schwartz Garlic Granules, a pinch of Schwartz Cumin Powder, a squeeze of lemon and a pinch of salt Gently warm the flatbreads under the grill for a minute Spread each flatbread with garlic sauce and slide the chicken off the skewer on top. Add cucumber, shredded white cabbage, the pickled onions and a handful of mint, parsley and coriander. Roll up and get stuck in #EpicFlavourStartsWithSchwartz #food #chicken #kebab #fakeaway
KEBAB SHOP CHICKEN SHAWARMA 🔥 RECIPE ⬇️ Ed Cudlipp x @SCHWARTZ UK AD Spiced chicken thighs, grilled on skewers until charred, then wrapped in warm flatbreads with garlic sauce, quick pickled red onions and plenty of fresh herbs. All the flavour of a late night kebab, made at home with what’s in my @schwartz.uk spice rack. Epic Flavour Starts with Schwartz. Mix 150g low fat Greek yoghurt with the juice of 1 lemon, 1 tbsp olive oil, 2 tsp each of Schwartz Cumin Powder, Ground Coriander, Paprika and Garlic Granules, 1 tsp each of Schwartz Ground Turmeric, Oregano and Crushed Chillies, and 1 tsp salt Cut 8 skinless, boneless chicken thighs into large chunks, coat in the marinade and leave for at least 1 hour (overnight if you can) Thread the chicken onto metal skewers and cook under a hot grill for 12-15 mins, turning, until charred at the edges and cooked through with no pink remaining While the chicken cooks, thinly slice 1 red onion and toss with 2 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp Schwartz Paprika, a squeeze of lemon and a pinch of salt. Leave to quick pickle For the garlic sauce, mix 150g low fat Greek yoghurt with 1 tsp Schwartz Garlic Granules, a pinch of Schwartz Cumin Powder, a squeeze of lemon and a pinch of salt Gently warm the flatbreads under the grill for a minute Spread each flatbread with garlic sauce and slide the chicken off the skewer on top. Add cucumber, shredded white cabbage, the pickled onions and a handful of mint, parsley and coriander. Roll up and get stuck in #EpicFlavourStartsWithSchwartz #food #chicken #kebab #fakeaway

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