Chicken Shawarma Wraps

Ingredients

• 680 g (1½ lb) Boneless, skinless chicken thighs
• 120 ml (½ cup) Plain yoghurt, for the marinade
• 2 tbsp Lemon juice, for the marinade
• 2 tbsp Olive oil
• 4 Garlic cloves, finely grated, for the marinade
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Ground turmeric
• ½ tsp Cayenne pepper
• 1½ tsp Fine salt
• 120 ml (½ cup) Plain yoghurt, for the garlic sauce
• 1 tbsp Tahini, for the garlic sauce
• 1 Garlic clove, finely grated, for the garlic sauce
• 1 tbsp Lemon juice, for the garlic sauce
• 1 small Red onion, very thinly sliced
• 2 tbsp White wine vinegar, for the quick pickle
• 2 Tomatoes, sliced
• 1 small Cucumber, sliced
• 4 Flatbreads or large pitas, warmed

You’ll need: Large baking tray, Foil, Meat thermometer

Method

1. 1

   Marinate the chicken. In a large bowl, mix the yoghurt, lemon juice, oil, garlic, cumin, paprika, turmeric, cayenne and salt. Add the chicken and turn to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 24 hours.

2. 2

   Pickle the onion. Toss the red onion with the vinegar and a pinch of salt and leave it for 20 minutes, stirring once or twice, until soft and bright pink.

3. 3

   Make the garlic sauce. Stir together the yoghurt, tahini, garlic, lemon juice and a pinch of salt. Loosen with a teaspoon of water if it is very thick. Chill until serving.

4. 4

   Heat the oven. Heat the oven to 220°C (425°F). Line a large baking tray with foil.

5. 5

   Roast the chicken. Lift the chicken out of the marinade, letting the excess drip off, and spread it on the tray in a single layer. Roast for 20 to 25 minutes, turning once, until the edges are charred and the thickest piece reaches at least 75°C (167°F).

6. 6

   Rest and slice. Rest the chicken on a board for 5 minutes, then slice it into thin strips and toss with any juices from the tray.

7. 7

   Fill the wraps. Spread each flatbread with garlic sauce, pile on the chicken, tomatoes, cucumber and pickled onion, then fold in the sides and roll up tightly. Serve straight away, with extra garlic sauce.