Chicken Shawarma flatbreads with yoghurt
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Ingredients
For the chicken
2 tbsp extra virgin olive oil
1 tsp sumac
1/4 tsp roasted and ground cumin
juice of 1/2 lemon
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
1/2 tsp chilli flakes
6 boneless chicken thighs
For the yoghurt raita
200g (7oz) labneh or thick natural yoghurt
1 tsp sumac
juice of 1/2 lemon
1 small tsp honey
1 tbsp fresh mint, leaves chopped
To Serve
4 flatbreads
1 little Gem lettuces
1/2 cucumber, cubed
sumac
2 tbsp pomegranate seeds
fresh coriander, chopped
Method
Combine all of the ingredients for the chicken in a bowl. Toss until coated, then marinate for at least 15 minutes or a couple of hours if possible.
Whisk all of the ingredients together for the yoghurt raita. Season with salt and pepper. Taste and tweak if necessary…
Preheat a barbeque or griddle pan to a high heat. Cook the chicken for 5-6 mins on each side until nicely charred on the outside but juicy in the centre.
To serve, grill the flatbreads for a minute or two on each side. Slather each generously with yoghurt raita, sprinkle on a quarter of the cucumber dice.
Add a piece of chicken and sprinkle with sumac, pomegranate seeds and fresh coriander. Fold over and serve immediately.
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