Chicken Shawarma with homemade garlic herb yoghurt sauce
Shawarma-spiced chicken marinated in garlic, coriander, cumin and citrus, served with a garlic herb yogurt sauce in flatbread, with fries and feta for a complete casual meal.
Pasos
- 1
Slice the chicken into small pieces and place in a ziplock bag.
- 2
Add garlic, coriander, cumin, cardamom, cayenne pepper, paprika, salt, pepper, lemon juice and olive oil to the bag. Seal and mix well. Refrigerate for 10-12 hours.
- 3
Heat a frying pan over medium-high and add a little olive oil. Toast one side of the flatbreads until lightly toasted. Remove and add more oil to the pan. Air-fry the fries at 180°C 180 °C · 356 °F · Gas 4 · Fuego medio for 15 minutes, shaking occasionally.
- 4
In two batches, cook the chicken until seared and cooked through, about 5-8 minutes per batch.
- 5
Meanwhile, mix Greek yogurt with minced garlic, chopped mint and parsley, lemon juice and cumin. Season to taste. In a separate bowl, mix spices for fries (garlic powder, paprika, cumin, onion powder, oregano, dried parsley and optional cayenne) and set aside.
- 6
Assemble by layering flatbread with sauce, lettuce, onion, tomato, fries, chicken, feta and more sauce. Serve immediately.
