Chicken shawarma
Spiced chicken thighs roasted until charred, sliced and wrapped in flatbreads with garlic sauce and salad.
- Time50 min plus marinating
- LevelEasy
- Costabout £2.25 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Mix the oil, juice of 1 lemon, 2 garlic cloves, all the spices and the salt. Coat the chicken, cover and marinate in the fridge for at least 2 hours.
- 2
Heat the oven to 220°C (200°C fan). Spread the chicken on a baking tray and roast for 25 to 30 minutes until charred and cooked through.
27 min 30 s - 3
Meanwhile, stir the yoghurt with the remaining garlic, the juice of the second lemon and a pinch of salt.
- 4
Rest the chicken for 5 minutes, then slice thinly.
5 min - 5
Warm the flatbreads, spread with the garlic yoghurt and fill with chicken, cucumber and tomato.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.