Shawarma Platter with Spiced Chicken, Flatbreads and Garlic Yoghurt

Chicken and marinade

• 200 g Yogurt
• 3 cloves Garlic
• 1 medium Lemon
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Sweet paprika
• 1 ½ tsp Fine sea salt
• 2 tbsp Olive oil
• 800 g Chicken thighs, boneless, skinless

Salad and to serve

• 3 medium Tomato, ripe
• 1 large Cucumber
• 1 small Red onion
• 15 g Fresh parsley
• 4 pieces Pita bread

1. In a bowl, mix the yogurt with half the garlic, the juice of half the lemon, ground cumin, ground coriander, sweet paprika, fine sea salt, and 1 tbsp olive oil. Add the chicken thighs and turn to coat well. Set aside to marinate while you prep the salad, or for up to 30 minutes if you have time.
2. Dice the tomato and cucumber, and thinly slice the red onion. Toss with most of the fresh parsley, the remaining lemon juice, a pinch of fine sea salt, and 1 tbsp olive oil. Set aside so the flavours mingle.
3. Stir the remaining garlic into the remaining yogurt and season with a small pinch of fine sea salt. Keep the sauce cool while you cook the chicken. If it thickens, loosen with a squeeze of lemon.
4. Heat a large frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Cook the chicken in a single layer for 5 to 7 minutes per side, until deeply browned and cooked through. Transfer to a board and rest for 5 minutes, then slice.
5. Warm the pita bread in the dry pan for 30 to 60 seconds per side, just until soft and steamy. Arrange the sliced chicken on a platter with the salad and garlic yogurt sauce. Finish with the remaining parsley and serve straight away for sharing.

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