Ingredients

The following ingredients have 4 Servings
  • 8 chicken thigh fillets cut into bite-sized chunks
  • 2 tbsp vegetable oil
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp chili powder
  • Pinch of cinnamon
  • 1 clove garlic peeled and minced
  • 1 cup (240ml) Greek yogurt
  • 1 clove garlic (minced)
  • 1 ½ tbsp tahini
  • ½ tsp cumin
  • 1 tsp dried dill (or 1 tbsp chopped fresh dill)
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • Pinch of black pepper
  • 4 flatbreads (warmed)
  • 1 Romaine lettuce (shredded)
  • ½ red onion (peeled and thinly sliced)
  • 8 cherry tomatoes (sliced into quarters)
  • ¼ cucumber (sliced into rounds, then again in quarters)

Instruction

  • First marinate the chicken. Place the chopped chicken thighs in a large bowl and add the rest of the shawarma ingredients.
  • Mix together, then cover and place in the refrigerator for an hour (or up to overnight).
  • When you're ready to prepare the shawarma, place a cast iron griddle on the hob to heat up.
  • Place the chicken pieces on the griddle and cook for 6-10 minutes - turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes for alternative cooking methods)
  • Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined.
  • Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes and cucumber between them.
  • Place the cooked shawarma on top, then drizzle over the shawarma sauce.
  • Roll up the flatbreads and serve.