Chicken shawarma flatbreads with yogurt
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.
- 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 minutes or chill overnight.
- Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes, 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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