Chicken Shawarma & Turkish Flatbread

Chicken Shawarma recipe is going to knock your socks off! Just a handful of every day spices makes an incredible Chicken Shawarma marinade that infuses the chicken with exotic Middle Eastern flavours. The smell when this is cooking is insane!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the marinade ingredients (Coriander, 1 Tbsp Cumin, Cardamon, Cayenne Pepper, Smoked Paprika, 2tsp salt, 2tbsp lemon juice, 3tbsp olive oil, 1 minced garlic clove) in a large ziplock bag (or bowl).

Step 2

Add the diced chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.

Step 3

Marinate for minimum of 3 hours in the fridge.

Step 4

Combine the Yoghurt Sauce ingredients (Yoghurt, 1tsp Cumin, Squeeze of lemon, 1 minced garlic clove, salt & pepper sprinkle) in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).

Step 5

Pan fry marinated chicken on medium-high. You should not need to oil it because the marinade has oil in it.

Step 6

Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

Step 7

Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

Step 8

Put all condiments on the table! Fantastic meal to share with family and friends, dip in and lather flatbread with the yogurt sauce, add chicken mix, top with shredded iceberg lettuce, and sliced tomatoes. BON APPETIT!