Lebanese Chicken Shawarma Recipe

A tasty midweek treat and better than a takeaway...serves 4

Ingredients:

450g Organic Diced Chicken Breast or Diced Leg

250g Fat Free Yoghurt

1 Tbsp Ground Cumin

1/2 Tbsp Ground Coriander

1/2 Tbsp Turmeric

1 Tsp Cayenne Pepper

1 Tsp Ground Black Pepper

4 Flatbreads

200g Pickled Red Cabbage

Jar of Guindilla Peppers

1 Red Onion diced

Method:

Marinade the chicken in half the yoghurt and the spices for half an hour.

Preheat the oven to gas mark 6 or 180 fan. Line a baking sheet with greaseproof paper and spread the chicken out on the sheet - spray with a little oil on each piece. Cook for 20-25 minutes until the yoghurt covering is starting to brown. 

Warm the flatbreads in the same oven for approx 1-2 minutes.

Serve by spreading a thin layer of yoghurt on each along with a good dollop of red cabbage, red onion and as many guindilla peppers as you fancy. I like to spice them up with some Sriracha sauce as well. You can either roll the flatbread and eat lke a wrap or just eat with a knife and fork - quick and delicious!