Chicken Shawarma

Spice-rubbed chicken roasted until sticky and charred, wrapped in flatbread with garlicky sauce.

Ingredients

• 700 g chicken thighs, boneless
• 150 g plain yoghurt
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 4 flatbreads
• 1 tomato and 1 cucumber, sliced

Method

1. Mix 100 g of the yoghurt with the lemon juice, three of the garlic cloves, all the spices and 1 tsp of salt. Coat the chicken and marinate for at least 1 hour.
2. Heat the oven to 230°C (210°C fan) and spread the chicken on a lined tray. Roast for 25 to 30 minutes until browned at the edges and cooked through.
3. Stir the remaining garlic into the remaining yoghurt for a quick sauce.
4. Slice the chicken and pile into warm flatbreads with the vegetables and sauce.