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Chicken shawarma flatbreads with yogurt
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8 British chicken thigh fillets
3 tbsp Cooks’ Ingredients Shawarma Paste
1⁄2 red onion, finely sliced
2 lemons, juice of 1, 1 cut into wedges
11⁄2 tsp Cooks’ Ingredients Sumac
1⁄2 large cucumber
250g Yeo Valley Organic Greek Style Natural Yogurt
1 small clove garlic, finely grated
15 mint leaves, finely shredded, plus extra to garnish
4 Waitrose & Partners Hand-Stretched Flatbreads
50g pomegranate seeds
1-2 handfuls wild rocket
1. Slash each chicken thigh a few times, concentrating on the thicker parts of the fillet. Season, then rub all over with the shawarma paste. Cover and chill for 20 minutes (up to 2 hours). Meanwhile, mix the onion, lemon juice and sumac with a good pinch of salt. Set aside until ready to serve.
2. To make the sauce, coarsely grate the cucumber and put in a sieve. Toss with a pinch of salt and leave over a bowl for 10 minutes to drain, then gently press with a wooden spoon to extract as much liquid as possible. Tip into a bowl and stir in the yogurt, garlic and mint.
3. Heat a griddle pan over a high heat. Cook the chicken for 5-8 minutes on each side (depending on the fillets’ size) until the juices run clear and there is no pink meat, then set aside for 2 minutes. Clean the pan then use it to griddle the flatbreads for 30 seconds on each side. Arrange them on plates and top with the chicken, pickled onion, pomegranate, rocket and the cucumber and yogurt sauce, finishing with the extra mint leaves and lemon wedges for squeezing over.
This recipe also works well with lamb or pork steaks instead of chicken (adjust cooking times accordingly).
And to drink...
Waitrose & Partners Blueprint Chianti, Italy (75cl), with notes of ripe berry fruit, is a top match.
Typical values per serving:
This recipe was first published in June 2021.