Chicken Shawarma

Serves 4

Time 45 minutes plus overnight marinating

Ingredients

5 chicken thighs, skinless 

100ml olive oil

2 tbsp smoked paprika

1 tsp garlic powder

1 tsp sumac

½ tsp chilli powder

2 tomatoes, sliced 

50g cucumber, sliced 

½ small red onion, sliced 

¼ Iceberg lettuce, sliced 

300ml Greek yoghurt 

½ lemon, juiced 

1 clove garlic, finely chopped

Pinch of sea salt

½ tsp fresh black pepper 

Lebanese flatbreads, to serve 

Method

In a large mixing bowl add olive oil, smoked paprika, sumac, chilli powder and garlic powder. Give it a really good mix. 

You then want to layer all the chicken thighs together before using your skewers to insert into the chicken to hold together. Leave to marinate for at least 1 hour or ideally overnight. 

Preheat your oven to 180°C.

Seal the chicken on a pan over medium heat. Bake in the oven for about 20-25 minutes until cooked all the way through. Take out and rest whilst you prepare the rest of the wraps.

Place the wraps in the oven to warm through in a damp tea towel. this will only take about 5 minutes.

In a small bowl, add your yoghurt, garlic and lemon and season to taste with salt and pepper.

To build your wraps, add your lettuce, tomato, cucumbers, onion and garlic yoghurt. 

Carve your chicken shawarma meat before adding to your wraps. 

Enjoy.