Juicy Chicken Shawarma Flatbreads

Name: Juicy Chicken Shawarma Flatbreads
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 Lemon Juice, about 3 tbsps to serve 4; 1 Romaine Lettuce, sliced; 640g Chicken Thighs, skinless and boneless; 2 tbsp Tahini; 4 Flatbreads; 80g Pomegranate Seeds; 1 tsp Ground Coriander; 2 tsp Ground Cumin; 1 tsp Ground Cinnamon; 1 tsp Ground Turmeric; 2 tbsp Extra Virgin Olive Oil; 3 Garlic Cloves, crushed; 1 Cucumber, diced; Maldon salt, to taste; 200g Hummus

by Dished by Kate

Poultry

Dairy Free

4.6

10m prep time

30m total time

Easy level

15 ingredients

Juicy Chicken Shawarma Flatbreads recipe by Dished by Kate

If I have a go-to takeaway, it’s got to be some kind of loaded kebab or flatbread. And this lovely chicken shawarma is my fakeaway twist on that favourite. It’s super quick and easy, with beautifully spiced, charred chicken and lovely Middle-Eastern-inspired toppings. You can assemble the flatbreads and serve, or serve this family style, with all the toppings laid out for people to help themselves! 👋 The chicken will benefit from some extra marinating time. You can do this up to 24 hours in advance if you are feeling organised.

Method

Based on 4 servings, adjust as needed.

Step 1

Add the ground cumin, coriander, turmeric and cinnamon to a mixing bowl along with a large pinch salt a generous squeeze of lemon juice a splash of olive oil and crushed garlic cloves. Mix well to combine, then add the chicken thighs. Mix again to coat the chicken really well. You can now leave your chicken to marinade in the fridge for up to 24 hours or simply get on with preparing your other ingredients.

Step 2

Shred your lettuce, then dice your cucumber and set aside.

Step 3

Place a large frying pan over high heat, then add the chicken thighs. Let them cook without touching them, for 6 minutes. This is to let a lovely charred crust develop. After 6 minutes, flip the chicken over and cook for another 6-7 minutes. Remove the chicken from the heat and set aside to rest for about 5 minutes.

Step 4

Lay a flatbread on a plate, then dollop some of the hummus on top. Pile on the shredded lettuce and diced cucumber. Slice the chicken thighs, then place them on top of the salad. Drizzle over the tahini and finish by scattering the pomegranate seeds on top and squeezing over a little lemon juice. Repeat with the other flatbreads, then enjoy.

Ingredients
Based on 4 servings

1 Lemon Juice, about 3 tbsps to serve 4 1 x Sainsbury's Lemons
1 Romaine Lettuce, sliced 1 x Sainsbury's Romaine Lettuce Hearts, Twin Pack x2
640g Chicken Thighs, skinless and boneless 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
2 tbsp Tahini 1 x Al'Fez Middle Eastern Natural Tahini 160g
4 Flatbreads 1 x Deli Kitchen Greek Style Flatbread x4 320g
80g Pomegranate Seeds 1 x Sainsbury's Pomegranate 80g
1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
1 tsp Ground Cinnamon 1 x Sainsbury's Ground Cinnamon 38g
1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
2 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil 500ml
3 Garlic Cloves, crushed 1 x Sainsbury's Garlic
1 Cucumber, diced 1 x Sainsbury's Whole Cucumber
Maldon salt, to taste 1 x Maldon Sea Salt Flakes 250g
200g Hummus 1 x Stamford Street Co. Houmous 200g