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Chicken shawarma flatbreads with yogurt recipe
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Bring the flavours of the Middle East to your midweek meals with this stunning chicken shawarma. The ideal meal for sharing – pile a platter full of warm flatbreads, mint-yogurt, crisp lettuce and cucumber and sumac-spiced chicken, then let everyone dive in and wrap up their own delicious dinners. See method
Ingredients
- 6 skinless and boneless chicken thigh fillets, fat trimmed
- 2 tbsp olive oil
- 2 tsp sumac
- 1 lemon, halved
- 2 garlic cloves, crushed or grated
- 3 thyme sprigs, leaves picked
- ½ tsp chilli flakes
- 200g Greek yogurt
- handful mint, leaves chopped
- 4 flatbreads, warmed through
- 2 little gem lettuces, shredded
- 10cm piece cucumber, cut into cubes
- 2 tbsp pomegranate seeds
- pomegranate molasses, to serve (optional)
Each serving contains
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Energy
1895kj
450kcal
23%
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Fat
18g
26%
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Saturates
4g
20%
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Sugars
6g
6%
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Salt
1.1g
19%
of the reference intake
Carbohydrate 41.2g
Protein 32.3g
Fibre 3.4g
Method
- Put the chicken in a freezer bag. Massage in the olive oil, 1 tsp sumac, juice of half a lemon, garlic, thyme and chilli flakes; season. Leave to marinate for 10 mins or chill overnight.
- Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 mins, until the outside is lightly charred and the middle is cooked through with no pink showing. Remove from the grill and set aside.
- Meanwhile, combine the yogurt, mint, remaining sumac and a squeeze of lemon juice in a bowl; season to taste. Set aside until needed.
- To assemble, spread each flatbread with a spoonful of the yogurt mixture, then top with lettuce and cucumber. Slice the chicken into bite-size pieces and divide between the flatbreads. Top with the pomegranate seeds, then drizzle over a little pomegranate molasses (if using). Roll up the flatbread and serve warm.
See more Chicken recipes
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