Chicken Shawarma with Homemade Garlic Herb Yoghurt Sauce

Ingredients

• 1 kgchicken breast, sliced into small pieces
• 2 clovegarlic, minced; for 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
• 1 cupgreek yogurt, for sauce
• 1 clovegarlic, peeled and crushed; for sauce
• 1 tspcumin, for sauce
• lemon juice, splash; for sauce
• flatbreads
• mint, finely chopped; for sauce
• parsley, finely chopped; for sauce
• lettuce, for serving
• tomato, for serving
• red onion, for serving
• feta, for serving

Method

1. 1

   Cut the chicken into reasonably small slices. Place in a ziplock bag.

2. 2

   Add garlic, coriander, cumin, cardamom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Close and mix thoroughly. Refrigerate for 10–12 hours.

3. 3

   Heat a fry pan to medium-high with a small amount of olive oil. Fry one side of each flatbread until slightly toasty, then remove from pan.

4. 4

   Add enough oil to coat the pan. Cook the chicken in 2 batches to avoid overcrowding. Sear until golden and dark, then cook for a further 5–8 minutes or until cooked through. Repeat with the second batch.

5. 5

   While the chicken cooks, combine Greek yogurt, crushed garlic, finely chopped mint and parsley, a splash of lemon juice and cumin in a bowl. Add salt to taste.

6. 6

   To serve, lay out flatbread, spread the yoghurt sauce evenly, then layer with lettuce, onion, tomato, chicken and feta. Add more sauce on top and serve immediately.