Chicken Shawarma Flatbread
Prep: 40 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves 2
Indulge in the ultimate comfort food with Chicken Shawarma Flatbread, featuring the rich, aromatic flavours of Belazu Shawarma Paste and a delicious blend of vibrant ingredients.
Ingredients
-
For the Chicken Shawarma
2 tbsp Belazu Shawarma Paste -
100g Greek yoghurt
-
500g Chicken thigh fillets
-
For the Sumac Onions
Half a Lemon -
1 Red onion, finely slice
-
1/4 tsp Sumac
-
For the Green Chilli & Garlic Yoghurt
100g Greek yoghurt -
1tsp Belazu Roasted Garlic Flavour Hack
-
1tsp Belazu Green Chilli Flavour Hack
-
To Serve
2 Flatbreads -
1 Pack slaw mix
-
Half a Lemon
-
4 Pickled green chillies (Guindillas)
-
2 Sprigs of mint, picked and roughly chopped
-
A Pinch of pul biber (or chilli flakes)
Method
- Step 1: Preheat the oven to 220°C / 200°C fan, or light your BBQ if using. Soak wooden skewers in some water for 30 minutes before cooking to prevent the skewers from burning.
- Step 2: Tip the chicken into a bowl along with the shawarma paste and yoghurt. Mix until fully coated before putting into the fridge for a minimum of 30 minutes.
- Step 3: Meanwhile, tip the sliced red onion into a bowl along with the juice of half a lemon, the sumac and a pinch of salt. Mix together well and set aside.
- Step 4: In a small bowl, combine the yoghurt with 1 tsp each of the Roasted Garlic Flavour Hack and Green Chilli Flavour Hack. Put to one side until ready to serve.
- Step 5: Thread the chicken thighs onto 2 parallel skewers spaced 10cm apart. Bunch them up quite tightly, as this will keep the chicken nice and juicy. Lay onto an oven tray or place onto the BBQ and cook for 15-20 minutes until well charred. Leave to rest for at least 5 minutes before carving into thin strips.
- Step 6: To assemble, warm your flatbreads in the oven or on the BBQ before laying them on two plates. Arrange the slaw mix over the flatbreads and squeeze the remaining lemon on top. Arrange the sliced chicken over the slaw and top with the sumac onions. Spoon over the yoghurt and nestle in two pickled chillies before scattering with chopped mint and pul biber (or chilli flakes). Serve with a long, cold drink with plenty of ice and a slice of lime.
