Chicken shawarma with easy flatbread
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
You're going to love how easy this chicken shawarma comes together. I've streamlined everything so you can get a restaurant quality meal on the table in under an hour, with just 45 minutes from start to finish. The chicken thighs stay incredibly juicy thanks to the yogurt marinade, and Greek yogurt is packed with protein to keep you satisfied. What really makes this a winner is the homemade flatbread that takes just minutes to prepare without any fancy equipment. Fresh lemon juice brightens all those warm spices while crisp roasted vegetables and cooling mint bring everything into perfect balance. This is comfort food that actually feels achievable on a weeknight.
Ella x
Ingredients
- 1essential lemons( Essential Lemon, scrubbed, zest and juice plus wedges, to serve)
- 150 mlsessential greek style yogurt(plus 2 tbsp)
- 2 tspshawarma spice blend((or ground cumin))
- 6essential british chicken thigh fillets
- 200 gramsessential self-raising white flour(plus extra for rolling)
- 1red cabbage(thinly sliced)
- 1essential red onion(thinly sliced)
- 1essential carrot(julienned or shredded)
- 1 tbspessential olive oil
- 25 gramsmint(pack mint (optional))
Detail level
Instructions
- 1
Put the lemon zest and ½ the juice into a large bowl. Stir in 2 tbsp yogurt and the spice blend or ground cumin. Add the chicken to the yogurt mixture, turning until evenly coated. If time allows, cover and chill for up to 2 hours.
- 2
In another bowl, stir together the remaining 150ml yogurt, the flour and a pinch of salt. Using your hands, bring the mixture together to make a soft dough. Lightly flour the work surface and knead the dough for 2-3 minutes until smooth. Return to the bowl and cover. Stir together the cabbage, red onion, carrot and the remaining lemon juice.
- 3
Preheat the grill to medium. Transfer the chicken to a foil-lined grill pan, discarding any excess marinade. Cook for 10 minutes on each side, until nicely browned, thoroughly cooked, the juices run clear and no pink meat remains.
- 4
Meanwhile, divide the dough into 4 balls and roll each out to a rough 20-23cm round. Heat a nonstick frying pan and cook the bread for 2 minutes on each side, until puffed and lightly browned. Drizzle each with a little olive oil, top with the sliced chicken, pile on the cabbage slaw, then scatter with mint leaves, if using. Serve with a lemon wedge on the side.
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