Chicken Shawarma flatbreads (Serves 4)

Ingredients

For the chicken marinade:

• 800g–1kg boneless chicken thighs

• 3 tbsp plain Greek yogurt

• 2 tbsp olive oil

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1½ tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cinnamon

• 1 tsp salt

• Juice of 1 lemon

• 3 garlic cloves, crushed

Flatbread recipe

• 2 cups self-raising flour
  (or use 2 cups plain flour + 2¾ tsp baking powder + ½ tsp salt)

• 1 & 1/2 cups Greek yogurt (plain, full-fat is best)

1. Mix the dough:
   Combine flour and yogurt in a large bowl until a shaggy dough forms. Knead on a floured surface for 3–5 minutes until smooth and soft.

2. Divide and roll:
   Divide into 10–12 equal pieces. Roll each one into a ball, then flatten into a thin round (about 3–5mm thick).

3. Cook:
   Heat a dry non-stick or cast iron pan over medium-high.
   Cook each flatbread for 1–2 minutes per side until golden and puffed.

4. Optional Finishing Touch:
   Brush with butter or olive oil and sprinkle with sea salt, garlic powder, or herbs after cooking.

Suggested Toppings

• 1–2 tomatoes or cherry tomatoes, chopped

• ½ red onion, thinly sliced or pickled

• 1 avocado, sliced (optional)

• 2 cups shredded lettuce or salad greens

• Fresh parsley or coriander for garnish

Garlic yogurt sauce (optional but yum):

• ½ cup Greek yogurt

• 2 small garlic clove, finely grated

• Juice of ½ lemon

• Pinchor two of salt

• Optional: a drizzle of olive oil or tahini for richness

Method

1. Marinate the chicken:

• In a large bowl, combine yogurt, oil, spices, lemon juice, garlic, and salt.

• Add chicken and toss to coat. Let it marinate for at least 30 minutes, or up to 24 hours in the fridge.

2. Make the flatbreads :

mix the dough:
Combine flour and yogurt in a large bowl until a shaggy dough forms.

1. Divide and roll:
   Divide into 6 equal pieces. Roll each one into a ball, then flatten into a thin round (about 3–5mm thick).

2. Cook:
   Heat pan over medium-high.
   Cook each flatbread for 1–2 minutes per side until golden and puffed.

3. Optional Finishing Touch:
   Brush with butter or olive oil and sprinkle with sea salt, garlic powder, or herbs after cooking.

3. Cook the chicken:

• Heat a pan over medium-high heat with a drizzle of olive oil.

• Cook marinated chicken for 5–6 minutes on each side until golden and cooked through.

• Let rest, then slice into strips.

Optional: Grill the chicken or bake at 200°C (400°F) for 20–25 minutes if you prefer hands-off.

4. Make the garlic yogurt sauce:

• Stir together yogurt, lemon juice, garlic, salt, and a drizzle of olive oil (if using).

5. Assemble:

• Layer salad greens, cucumber, tomato, red onion, avocado, and chicken.

• Drizzle with garlic yogurt sauce and garnish with herbs or a squeeze of lemon.