Chicken shawarma

Ingredients (Serves 1)

• 1½ tbsp olive oil​
• 1 lemon​
• 320g skinless and boneless chicken thigh fillets​
• 3 garlic cloves, minced ​
• ½ tsp cumin ​
• 2 tsp paprika​
• 1 tsp coriander ​
• ½ tsp cayenne pepper ​
• 200g mixed salad leaves ​
• 150g cherry tomatoes, halved​
• ½ cucumber, chopped​
• 1 small red onion, thinly sliced​
• 1 large carrot, grated​
• 35g green olives​
• 50g feta cheese​
• 2 wholemeal pitta breads or flatbreads ​
• 125g Greek yoghurt 0% fat (optional)​

Nutritional information (per serving)

• 408 kcal​
• 16g Fat​
• 3.7g Saturated fat​
• 28g Carbohydrate​
• 6.6g Fibre​
• 33g Protein

Allergens:

• Gluten​
• Milk​
• May contain sesame & soya

Method

1. In a mixing bowl, mix the chicken thighs, olive oil, juice of ½ a lemon, 2 cloves of minced garlic and spices.​
2. Leave to marinade for at least 1 hour (if possible, leave to marinade for 3 hours).​
3. Add the chopped vegetables into a salad bowl with the mixed salad leaves and olives and then crumble the feta cheese over the top. ​
4. Heat a griddle pan on a high heat then add the chicken thighs. ​
5. Cook the thighs for 10-15 minutes, turning every couple of minutes.​
6. Cover the chicken in tin foil and rest the chicken for a couple of minutes before slicing into strips.​
7. Lightly toast or grill the pitta bread/flatbread for 2-3 minutes and half them.​
8. Optional sauce: mix together the Greek yoghurt, 1 clove of minced garlic, ½ tsp cumin, lemon zest and juice of ½ a lemon.