Chicken Shawarma with Homemade Garlic Herb Yogurt Sauce

Ingredients

• 2 1/4 lbchicken breast, sliced into small pieces
• 2 clovesgarlic, minced, for the marinade
• 1 tbspground coriander
• 1 tbspground cumin
• 1 tbspground cardamom
• 1 tspcayenne pepper
• 2 tspsmoked paprika
• 2 tspsalt
• 2 tbsplemon juice, for marinade
• 3 tbspolive oil, 2 tbsp for the marinade, 1 tbsp for the pan
• 1 cupGreek yogurt, for sauce
• 1 clovegarlic, crushed, for the sauce
• 1 tspcumin, for sauce
• 1 tsplemon juice, for the sauce
• 4flatbreads
• 2 tbspmint, finely chopped, for the sauce
• 2 tbspparsley, finely chopped, for the sauce
• 2 cupslettuce, shredded, to serve
• 2tomato, sliced, to serve
• 1/2red onion, thinly sliced, to serve
• 3 1/2 ozfeta, crumbled, to serve
• 1/2 tspblack pepper, for the marinade

Method

1. 1

   Cut the chicken into thin strips, about ½ inch (1 cm) thick, and put them in a large zip-top bag.

2. 2

   Add the minced garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, the 2 tbsp lemon juice and 2 tbsp of the olive oil. Seal, squeeze until every piece is coated, and refrigerate for 10 to 12 hours.

3. 3

   Stir the yogurt with the crushed garlic, mint, parsley, cumin, the 1 tsp lemon juice and a pinch of salt, and keep it in the fridge. Shred the lettuce, slice the tomatoes and onion, and crumble the feta.

4. 4

   Heat a large skillet over medium-high heat and toast the flatbreads one at a time on one side, about 1 minute each, until lightly crisp. Wrap them in a clean towel to keep warm.

5. 5

   Add the last 1 tbsp of oil to the skillet and cook the chicken in two batches so it browns rather than steams, 6 to 8 minutes a batch, until golden and 165°F inside. Keep the first batch warm on a plate while the second cooks.

6. 6

   Spread each flatbread with yogurt sauce, then layer on lettuce, onion, tomato, chicken and feta. Spoon over a little more sauce and serve straight away.

Nutrition per serving