Spiced chicken in warm flatbread with garlic sauce.
Tender chicken marinated in a warm spice blend, grilled until golden, and wrapped in flatbread with garlic toum, pickles, and fresh vegetables.
Serves 4
Coat chicken in shawarma spices, yoghurt, and lemon juice. Rest 15 minutes.
Grill or pan-fry chicken over high heat until charred, about 8 minutes per side. Slice thinly.
Spread toum on warm flatbreads, add chicken, pickles, tomato, and lettuce. Roll tightly.
Flatten chicken thighs for even cooking.
Use lamb or beef for a different shawarma.
Store cooked chicken in fridge up to 3 days.
Per serving (320g / 11.3 oz) · 4 servings total
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