Chicken Shawarma

Name: Chicken Shawarma
Total time: 30 min
Ingredients: 8 Chicken thigh; 2 tbsp Oil; 1 tsp Paprika; 1 ½ tsp Cumin, ground; ½ tsp Coriander seed, ground; ¼ tsp Chili powder; Cinnamon; 2 cloves Garlic, peeled minced, minced; 240 ml Greek yoghurt; 1 ½ tbsp Tahini; 1 tsp Dill, dried chopped; 2 tbsp Lemon; ¼ tsp Salt; Black pepper; 4 Flatbreads warmed; 1 Romaine lettuce, shredded; ½ Red onion, peeled thinly sliced; 8 Cherry tomato, sliced; ¼ Cucumber, sliced

By Kitchen Sanctuary · 30 min

Ingredients

Chicken thigh8
Oil2 tbsp
Paprika1 tsp
Cumin · ground1 ½ tsp
Coriander seed · ground½ tsp
Chili powder¼ tsp
Cinnamon
Garlic · peeled minced, minced2 cloves
Greek yoghurt240 ml
Tahini1 ½ tbsp
Dill · dried chopped1 tsp
Lemon2 tbsp
Salt¼ tsp
Black pepper
Flatbreads warmed4
Romaine lettuce · shredded1
Red onion · peeled thinly sliced½
Cherry tomato · sliced8
Cucumber · sliced¼

Instructions

Put the chicken chunks in a large bowl with the chicken spice ingredients (oil, paprika, cumin, coriander, chili powder, cinnamon, garlic) and mix well.
Cover and refrigerate for at least 1 hour, or up to overnight.
Heat a cast iron griddle over the hob.
Cook the chicken on the griddle for 6 to 10 minutes, turning a couple of times, until lightly charred outside and cooked through in the middle.
Meanwhile, mix all the sauce ingredients (Greek yogurt, garlic, tahini, cumin, dill, lemon juice, salt, black pepper) in a small bowl until combined.
Divide the warmed flatbreads among serving plates and top each with lettuce, red onion, tomatoes and cucumber.
Add the cooked chicken on top and drizzle with the sauce.
Roll up the flatbreads and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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