Chicken shawarma flatbreads recipe
Put everything on the table and let people pile up their flatbread with chicken, labneh and shredded slaw.
Note: you can buy shop-bought labneh if you don't want to make your own.
Ingredients
- 1 handful dill, chopped
- 500 g thick Greek yogurt
- 1 tsp sea salt (we like Maldon)
- 1 handful dill, chopped
- 17.6 oz thick Greek yogurt
- 1 tsp sea salt (we like Maldon)
- 1 handful dill, chopped
- 17.6 oz thick Greek yogurt
- 1 tsp sea salt (we like Maldon)
- 8 chicken thighs, skinless and boneless
- 1 lemon, zested and juiced
- 50 ml olive oil
- 3 garlic cloves, crushed
- 1 tsp ground coriander (cilantro)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 8 chicken thighs, skinless and boneless
- 1 lemon, zested and juiced
- 1.8 fl oz olive oil
- 3 garlic cloves, crushed
- 1 tsp ground coriander (cilantro)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 8 chicken thighs, skinless and boneless
- 1 lemon, zested and juiced
- 0.2 cup olive oil
- 3 garlic cloves, crushed
- 1 tsp ground coriander (cilantro)
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 x half a red cabbage, shredded
- 1 x half a green cabbage, shredded
- 2 carrots, ribboned
- 5 radishes, finely sliced
- 2 tbsp Greek yogurt
- 0.5 lemon, juiced
- 1 tsp sea salt (we like Maldon)
- 1 tsp nigella seeds
- 1 x half a red cabbage, shredded
- 1 x half a green cabbage, shredded
- 2 carrots, ribboned
- 5 radishes, finely sliced
- 2 tbsp Greek yogurt
- 0.5 lemon, juiced
- 1 tsp sea salt (we like Maldon)
- 1 tsp nigella seeds
- 1 x half a red cabbage, shredded
- 1 x half a green cabbage, shredded
- 2 carrots, ribboned
- 5 radishes, finely sliced
- 2 tbsp Greek yogurt
- 0.5 lemon, juiced
- 1 tsp sea salt (we like Maldon)
- 1 tsp nigella seeds
- 50 g pickled jarred chillies
- 4 flatbreads
- 1 handful mint, leaves picked
- 1 handful parsley, leaves picked
- 1.8 oz pickled jarred chillies
- 4 flatbreads
- 1 handful mint, leaves picked
- 1 handful parsley, leaves picked
- 1.8 oz pickled jarred chillies
- 4 flatbreads
- 1 handful mint, leaves picked
- 1 handful parsley, leaves picked
Details
- Cuisine: Middle Eastern
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Prepare the labneh the day before. In a large bowl, mix together the yogurt and the Maldon salt.
- Then line a fine sieve with muslin cloth, and pour the yogurt in. Tie the top of the muslin around the yogurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yogurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – a more spreadable cheese.
- Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it.
- You can also prepare the chicken to marinade the night before, as this will ensure the best flavour and help tenderise the meat.
- In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfilm the bowl and place in the fridge overnight.
- The next day you are ready to prepare and cook your shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yogurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.
- Then prepare the skewers. Cut the chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning).
- Heat up the BBQ or alternatively you can use a griddle pan. Cook the chicken skewers for 4–5 minutes on each side until golden and charred and the chicken is cooked through. Place the flatbreads in the oven to warm up.
- To serve, spread some labneh onto the warm flatbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.
This recipe is courtesy of Maldon.
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