Shawarma Spiced Chicken Flatbread with Garlic Yoghurt
Donal Skehan
Donal Skehan
Recipe - Kyle Centre
Shawarma Spiced Chicken Flatbread with Garlic Yoghurt
Prep Time25 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 skinless, boneless chicken thighs
2 tsp cumin
1 tsp coriander
1 tsp smoked sweet paprika
½ tsp ground cinnamon
Pinch chilli flakes
1 clove garlic, crushed for the chicken and 1 clove, grated for the yoghurt
1 tbsp olive oil, plus a little extra to fry for the chicken and 3 tbsp for the chopped salad
Large handful flat leaf parsley, chopped
Squeeze of lemon, to serve and zest of 1 lemon for the yoghurt
4 flat breads, to serve
Sea salt
Freshly ground black pepper
175g greek yoghurt
Sumac, to sprinkle
1 baby gem lettuce
1 cucumber
200g cherry tomato
2 sticks celery
1 red onion, finely chopped
200g feta cheese, crumbled
1 tbsp red wine vinegar
Directions
INGREDIENTS
- 8 skinless, boneless chicken thighs
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked sweet paprika
- ½ tsp ground cinnamon
- Pinch chilli flakes
- 1 clove garlic, crushed
- 1 tbsp olive oil, plus a little extra to fry
- Large handful flat leaf parsley, chopped
- Squeeze of lemon, to serve
- 4 flat breads, to serve
- Sea salt
- Freshly ground black pepper
For the yoghurt:
- 175g greek yoghurt
- 1 clove garlic, grated
- Zest of 1 lemon
- Sumac, to sprinkle
For the chopped salad:
- 1 baby gem lettuce
- 1 cucumber
- 200g cherry tomato
- 2 sticks celery
- 1 red onion, finely chopped
- 200g feta cheese, crumbled
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
METHOD
- Put the chicken in a bowl and toss with the spices, garlic, 1 tablespoon of olive oil and some seasoning and set aside for at least 30 minutes.
- In a bowl, mix the yoghurt with the garlic, lemon zest, some freshly ground black pepper and sprinkle with sumac.
- Chop all the vegetables for the salad and toss in a bowl with the feta.
- Heat a heavy based pan or griddle over a medium high heat with a little drizzle of oil. Fry the chicken (you might have to do this in batches) until cooked and slightly charred. Alternatively, fire up the bbq to cook them there.
- Meanwhile whisk the red wine vinegar with some seasoning and the extra virgin olive oil and pour over the salad. Warm the flat breads.
- Cut up the chicken into large pieces and serve scattered with parsley, a good squeeze of lemon, the salad, yoghurt and flatbreads.
25 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Free Range Boneless Irish Chicken Thigh Fillets 450g
Buy 2 for €7
€3.99€8.87/kg
Dunnes Stores Cumin Ground 26g
€1.00€0.04/g
Dunnes Stores Coriander Ground 30g
€1.00€0.03/g
Dunnes Stores Smoked Paprika 36g
€1.00€0.03/g
Dunnes Stores Cinnamon Ground 30g
€1.00€0.03/g
Dunnes Stores Chilli Flakes 21g
€1.00€0.05/g
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Pure Olive Oil 500ml
€3.69€7.38/l
Dunnes Stores Irish Herb Flatleaf Parsley 30g
€1.00€0.03/g
Dunnes Stores Lemon
€0.49
Dunnes Stores 6 White Pitta Breads 400g
€0.99€2.48/kg
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Not Available
Not Available
Dunnes Stores Irish Little Gem Lettuce
€1.69€0.85 each
Dunnes Stores Fresh Cucumber
€0.85
Dunnes Stores Cherry Tomatoes 250g
€0.99€3.96/kg
Dunnes Stores Fresh Celery
€0.99
Dunnes Stores My Family Favourites Red Onions
€0.99€1.32/kg
Dunnes Stores Marinated Greek Feta Cubes 150g
€2.75€18.33/kg
Don Carlos Finest Spanish Red Wine Vinegar 500ml
€2.39€4.78/l
Recipe
INGREDIENTS
- 8 skinless, boneless chicken thighs
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp smoked sweet paprika
- ½ tsp ground cinnamon
- Pinch chilli flakes
- 1 clove garlic, crushed
- 1 tbsp olive oil, plus a little extra to fry
- Large handful flat leaf parsley, chopped
- Squeeze of lemon, to serve
- 4 flat breads, to serve
- Sea salt
- Freshly ground black pepper
For the yoghurt:
- 175g greek yoghurt
- 1 clove garlic, grated
- Zest of 1 lemon
- Sumac, to sprinkle
For the chopped salad:
- 1 baby gem lettuce
- 1 cucumber
- 200g cherry tomato
- 2 sticks celery
- 1 red onion, finely chopped
- 200g feta cheese, crumbled
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
METHOD
- Put the chicken in a bowl and toss with the spices, garlic, 1 tablespoon of olive oil and some seasoning and set aside for at least 30 minutes.
- In a bowl, mix the yoghurt with the garlic, lemon zest, some freshly ground black pepper and sprinkle with sumac.
- Chop all the vegetables for the salad and toss in a bowl with the feta.
- Heat a heavy based pan or griddle over a medium high heat with a little drizzle of oil. Fry the chicken (you might have to do this in batches) until cooked and slightly charred. Alternatively, fire up the bbq to cook them there.
- Meanwhile whisk the red wine vinegar with some seasoning and the extra virgin olive oil and pour over the salad. Warm the flat breads.
- Cut up the chicken into large pieces and serve scattered with parsley, a good squeeze of lemon, the salad, yoghurt and flatbreads.