Chicken Shawarma
โ€œChicken Thigh Strips marinated in spices, cooked and Served in a flatbread with a Garlic Yogurt sauce and Skinny Friesโ€
โ€” Nigel Thompson


Serves 4


Step 1

Slice the thighs into 1.5cm strips and set aside

Step 2

In a bowl add 2tbsp lemon juice, garlic granules, chilli powder, MSG, black pepper, liquid smoke, cinnamon powder, cumin powder, smoked paprika, turmeric and coriander powder

Step 3

Add in 2tbsp olive oil, white wine vinegar and tomato puree

Step 4

Add in the chicken thighs and mix well. Cover the chicken and set aside

Step 5

Combine the yoghurt, garlic paste, 1tbsp lemon juice and chopped parsley. Cover and refrigerate until ready for serving

Step 6

Heat a large pan and once hot add in 2tbsp of olive oil. Now add the chicken strips to the pan, stir into the hot oil and leave to cook. Once chicken starts to caramelise ( char) turn over and repeat

Step 7

Cook and drain the skinny fries

Step 8

To plate rub one side of the flatbread in the chicken juices in the pan. Lay the flatbread on a plate

Step 9

Spoon and spread some of the yogurt sauce all over the flatbread

Step 10

Add some chicken, then add some fries on top of the chicken. Add a few drops of the yogurt sauce onto the top. Fold the flat bread and enjoy
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