Chicken Shawarma Flatbreads

• 600 gchicken thigh fillets, thinly sliced
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tspground turmeric
• ½ tspground cinnamon
• 1 tbspolive oil
• 4flatbreads or pittas
• 200 gGreek yoghurt
• 2cloves garlic, finely grated
• 1lemon, juiced
• ½cucumber, thinly sliced
• 150 gcherry tomatoes, halved
• 20 gfresh parsley, roughly chopped
• 1 tspchilli flakes
• Fine salt and black pepper
• 200 gchopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1In a large bowl, stir together the cumin, smoked paprika, turmeric, cinnamon, olive oil, a good pinch of salt and plenty of black pepper to make a thick paste. Add the sliced chicken and toss until every piece is slicked in spice.
2. 2Heat a large frying pan or griddle over high heat until smoking. Lay the chicken out in a single layer; resist stirring; and leave for 2–3 minutes until the edges are deeply charred and the spices have caught. Toss and cook for another 2–3 minutes until cooked through, sticky and fragrant.
3. 3Meanwhile, stir the Greek yoghurt with the grated garlic, lemon juice and a pinch of salt until silky and loose.
4. 4Warm the flatbreads in a dry pan for 30 seconds each side, until soft and freckled.
5. 5Spread each flatbread generously with the garlic yoghurt. Pile on the smoky chicken, then tuck in the cucumber and cherry tomatoes.
6. 6Scatter over the parsley and a pinch of chilli flakes. Roll up tightly or fold, and eat immediately while the chicken is still hot and the yoghurt is cool.

Per serving

kcal

443

protein

38.3g

fibre

3.9g

carbs

40.4g

fat

14g