Smoky Chicken Shawarma Flatbreads With Garlic Yogurt

Ingredients

• 600 g chicken thigh fillets, thinly sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 1 tbsp olive oil
• 4 flatbreads or pittas
• 200 g Greek yogurt
• 2 cloves garlic, finely grated
• 1 lemon, juiced
• 0.5 cucumber, thinly sliced
• 150 g cherry tomatoes, halved
• 20 g fresh parsley, roughly chopped
• 1 tsp chilli flakes
• Chopped salad, to serve

Method

1. In 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. Heat 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. Meanwhile, stir the Greek yoghurt with the grated garlic, lemon juice and a pinch of salt until silky and loose.
4. Warm the flatbreads in a dry pan for 30 seconds each side, until soft and freckled.
5. Spread each flatbread generously with the garlic yoghurt. Pile on the smoky chicken, then tuck in the cucumber and cherry tomatoes.
6. Scatter 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.