Chicken shawarma with easy flatbread

Name: Chicken shawarma with easy flatbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 Essential Lemon, scrubbed, zest and juice plus wedges, to serve; 150 ml Essential Greek Style Yogurt, plus 2 tbsp; 2 tsp Cooks’ Ingredients Shawarma Spice Blend (or ground cumin); 6 Essential British Chicken Thigh Fillets; 200 g Essential Self-Raising White Flour, plus extra for rolling; 1 Essential Red Cabbage, thinly sliced; 1 small Essential Red Onion, thinly sliced; 1 Essential Carrot, julienned or shredded; 1 tbsp Essential Olive Oil; 25 g pack mint (optional)

Fluffy flatbread and tender chicken without the takeaway price-tag. The shawarma blend has a warming spicy flavour – but you can easily use ground cumin with a pinch of chilli flakes, if you already have them in the cupboard.

5 out of 5 stars(4) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook25 mins
Total time45 mins
PlusPreparation time 20 minutes + chilling

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Ingredients

1 Essential Lemon, scrubbed, zest and juice plus wedges, to serve
150ml Essential Greek Style Yogurt, plus 2 tbsp
2 tsp Cooks’ Ingredients Shawarma Spice Blend (or ground cumin)
6 Essential British Chicken Thigh Fillets
200g Essential Self-Raising White Flour, plus extra for rolling
½ x 1 Essential Red Cabbage, thinly sliced
1 small Essential Red Onion, thinly sliced
1 Essential Carrot, julienned or shredded
1 tbsp Essential Olive Oil
½ x 25g pack mint (optional)

Method

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.
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.
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.
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.