Chicken Shawarma Flatbreads With Yogurt Recipe

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.

Serves 4-15 mins to prepare and 15 mins to cook

6 skinless and boneless chicken thigh fillets, fat trimmed
2 tbsp olive oil
2 tsp sumac
1 lemon, halved
2 garlic cloves, crushed or grated
3 thyme sprigs, leaves picked
1/2 tsp chilli flakes
200g (7oz) Greek yogurt
Handful mint, leaves chopped
4 flatbreads, warmed through
2 little gem lettuces, shredded
10cm (4in) piece cucumber, cut into cubes
2 tbsp pomegranate seeds
Pomegranate molasses, to serve (optional)

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.

Recipe courtesy of Tesco
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