Yields:
4 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Tender spiced chicken thighs, marinated in warm Middle Eastern spices and seared to perfection, served on soft toasted flatbreads with a dollop of creamy yogurt and a fresh, zesty side salad. The salad combines crisp greens, juicy pomegranate seeds, crumbled feta for the perfect balance of savoury, sweet, and sharp. It’s a flavour-packed, vibrant dish that’s ideal for sharing — or keeping all to yourself.
Ingredients
Adjust Servings
- For the chicken shawarma marinade
- For the yogurt
- To serve
Instructions
- Combine the marinade ingredients in a large ziplock bag (or bowl) and add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
- Combine the yogurt sauce ingredients in a bowl and mix. Cover and put in the fridge until required.
- Heat the grill/BBQ (or large heavy based frying pan on the hob or even air fry) on medium high. You should not need to oil it because the marinade has oil in it. Place chicken on the grill or pan and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes or until cooked through. Remove chicken and cover loosely with foil. Set aside to rest for 5 minutes.
- To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates. Spread each flatbread with a spoonful of yogurt mixture, then top with the salad ingredients, feta and pomegranate seeds. Top with the sliced chicken shawarma and drizzle over a little pomegranate molasses (if using). Enjoy!