Chicken Shawarma with Garlic Yoghurt Sauce

The ultimate chicken wrap with crunchy fries in a soft flatbread, topped with an addictive garlic yoghurt sauce. Chicken thighs are marinated in spices, yoghurt and tomato paste, then caramelised in a pan.

Ingredients

To serve:

• 400 g frozen French fries
• 2 tomatoes, sliced
• 1 red onion, finely sliced
• 1 tbsp roughly chopped fresh mint leaves (optional)
• 4 Lebanese flatbreads (or pita breads, wraps or naan)
• ½ tsp sumac (optional)

Garlic yoghurt sauce:

• 250 g Greek yoghurt
• 2 tbsp toum (or ½ tsp freshly minced garlic and ½ tsp salt)

Chicken:

• 500 g boneless, skinless chicken thighs
• 1 tbsp tomato paste
• 2 tbsp Greek yoghurt
• 2 tbsp fresh lemon juice
• 1 tsp freshly minced garlic
• 2 tsp ground cumin
• 1 tsp ground cardamom
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 3 tbsp olive oil
• 60 ml water

Method

1. Preheat the oven or air fryer and cook the freezer fries according to packet instructions.
2. Make the garlic yoghurt sauce: combine Greek yoghurt and toum in a small bowl. Set aside.
3. Marinate the chicken: put chicken in a large bowl with tomato paste, yoghurt, lemon juice, garlic, cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, salt, pepper and olive oil. Toss to coat.
4. Heat a large, heavy-based frying pan over medium-high heat. Add the marinated chicken and cook for 5–6 minutes on each side until fully cooked and slightly charred.
5. Add the water in the last 3 minutes of cooking to loosen the crispy bits.
6. Remove chicken and rest for a few minutes before slicing into thin strips.
7. Assemble wraps: spread garlic yoghurt sauce on flatbread, top with chicken, crispy fries, tomato, red onion, mint and sumac.
8. Fold the sides up in the shape of a taco and serve immediately.

Tips

• The chicken can be marinated up to 24 hours in advance for deeper flavour.
• Cardamom can be substituted with a mix of ground cinnamon and nutmeg.
• You can cook the chicken on a barbecue hotplate over medium-high heat.
• The raw marinated chicken can be frozen for up to 2 months.