Ingredients
Units
Scale
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 2 tbsp orange juice
- 1 tbsp olive oil
- 750g (1.5 lbs) chicken thigh, boneless and skinless
- For the Yoghurt Sauce:
- 120 ml Greek Yoghurt
- Salt and pepper
- Handful fresh herbs (Mint, Parsley, Dill, and Coriander), chopped
- 1 tsp lemon juice
- For the Shawarma:
- 4 flatbreads
- 200g coleslaw
- 2 mini cucumbers, sliced
- 2 gherkins, sliced
- 4 tbsp pickled red onions
Instructions
Mix all the spices, salt, orange juice, and olive oil into a paste.
Rub it all over the chicken thighs like you’re giving them a luxurious spa treatment.
Let them chill in the fridge for a few hours (or overnight if you’re patient). No time? No problem. Cook them straight away!
Air fryer: 180°C for 17-22 mins, turning once halfway through.
Frying pan: Medium heat for 10-12 mins until beautifully charred.
Mix the Greek yoghurt, herbs, lemon juice, salt, and pepper. Try not to eat it all with a spoon before assembling.
Warm your flatbreads in a dry pan for a minute.
Smear with that glorious yoghurt sauce.
Pile on the slaw, sliced chicken, cucumbers, gherkins, and pickled onions.
Roll it up, attempt to eat gracefully, fail, and enjoy every bite.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1
- Calories: 543
- Fat: 23 g
- Carbohydrates: 36 g
- Protein: 48 g
