Light Bites
Middle Eastern
Middle EasternChicken Shawarma Wrap
A spiced chicken wrap shown three ways, from a quick shop-bought-wrap lunch to a marinated, char-grilled, homemade-flatbread feast. The tiers step up the marinade depth, the bread and the sauces.
Nut-free
Ultimate version
24-hour marinated thighs char-grilled on skewers, homemade flatbread, toum and pickles.
Per serving£5.90
Total cost£11.80
Time58 min
Ingredients for 2
- Shawarma
- 400 g free-range chicken thighs , boneless
- 100 g Greek yoghurt
- 1 tbsp shawarma spice blend , toasted and ground
- 1 lemon , juiced
- 3 cloves garlic , crushed
- Flatbread
- 250 g strong white bread flour
- 150 ml warm water
- 5 g fast-action yeast
- To serve
- 4 tbsp toum garlic sauce , homemade
- 50 g pickled turnips
- 1 handful flat-leaf parsley , chopped
- sea salt , to taste
Method
- Whisk the yoghurt, shawarma spice, lemon, garlic and salt, then marinate the thighs for up to 24 hours.
- Make the flatbread dough, prove for 1 hour, then roll and griddle until puffed and charred.
- Thread the chicken onto skewers and char-grill or griddle for 14-16 minutes, turning, until smoky.
- Rest the chicken briefly, then slice thinly across the grain.
- Spread warm flatbread with toum, add chicken, pickled turnips and parsley.
- Roll into a tight wrap, sear the seam on the griddle and serve.
Equipment
- griddle pan
- skewers
- mixing bowl
The three ways, side by side
Budget
Tinned-spice chicken thighs in a soft tortilla with shop garlic mayo.
Better
Yoghurt-and-spice marinated chicken with quick pickled onions and tahini sauce.
Ultimate
24-hour marinated thighs char-grilled on skewers, homemade flatbread, toum and pickles.
