Spiced Chicken Shawarma Flatbreads

Name: Spiced Chicken Shawarma Flatbreads
Total time: 40 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 1kg boneless skinless chicken thighs; 1 tbsp ground coriander; 4 tsp ground cumin; 1 tbsp ground cardamom; 1 tsp cayenne pepper; 2 tsp paprika; 3 tbsp lemon juice; 3 tbsp olive oil; 250g Greek style yogurt; 1 garlic clove, finely grated; 1/2 iceberg lettuce, shredded; 2 tomatoes, sliced; 6 pitta breads

Sizzling spiced chicken thighs stuffed into warm pittas with garlic yogurt and crunchy salad.

40 min serves 6 Easy Watch

Ingredients

1kg boneless skinless chicken thighs1kg

1 tbsp ground coriander40g

4 tsp ground cumin40g

1 tbsp ground cardamom35g

1 tsp cayenne pepper40g

2 tsp paprika40g

3 tbsp lemon juice250ml

3 tbsp olive oil500ml

250g Greek style yogurt500g

1 garlic clove, finely grated3 pack

1/2 iceberg lettuce, shredded1 piece

2 tomatoes, sliced6 pack

6 pitta breads6 pack

Method

Combine the marinade ingredients in a large ziplock bag (or bowl).
Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
Marinate overnight or up to 24 hours.
Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
TO SERVE
Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £4.58 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£7.61 est. · serves 6

Ingredients

1kg boneless skinless chicken thighs1kg

1 tbsp ground coriander40g

4 tsp ground cumin40g

1 tbsp ground cardamom35g

1 tsp cayenne pepper40g

2 tsp paprika40g

3 tbsp lemon juice250ml

3 tbsp olive oil500ml

250g Greek style yogurt500g

1 garlic clove, finely grated3 pack

1/2 iceberg lettuce, shredded1 piece

2 tomatoes, sliced6 pack

6 pitta breads6 pack

Method

Combine the marinade ingredients in a large ziplock bag (or bowl).

Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Marinate overnight or up to 24 hours.

Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

TO SERVE

Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.

To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!