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Chicken Shawarma Flatbread

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A flavorful Chicken Shawarma Flatbread topped with fresh veggies and a creamy garlic sauce, perfect for gatherings and cozy dinners.

Ingredients

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  • 4 boneless chicken thighs, cut into strips
  • 2 large flatbreads or naan
  • 1 cup Greek yogurt
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red onion, thinly sliced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup Kalamata olives
  • 2 lemons, cut into wedges
  • Salt and black pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken strips with cumin, paprika, turmeric, coriander, half of the minced garlic, 1 tablespoon of olive oil, salt, and black pepper. Mix thoroughly and refrigerate for at least 30 minutes or up to 4 hours.
  2. Prepare the Garlic Sauce: While the chicken marinates, whisk together Greek yogurt, the remaining minced garlic, juice from half a lemon, and a pinch of salt in a medium bowl. Refrigerate until ready to serve.
  3. Cook the Chicken: Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add marinated chicken strips in a single layer. Cook for 4-5 minutes per side until cooked through. Let rest for 3 minutes before slicing.
  4. Warm the Flatbreads: Warm the flatbreads in the same skillet for about 1 minute per side until lightly toasted.
  5. Assemble the Dish: Place warm flatbreads on a serving platter. Arrange cooked chicken over the flatbreads, drizzle with garlic yogurt sauce, and top with cherry tomatoes, cucumber, red onions, olives, and parsley. Add lemon wedges for squeezing over the top.
  6. Serve Immediately: Enjoy the dish while it is warm and freshly assembled.

Notes

For extra flavor, let the chicken marinate overnight. Customize toppings based on availability.

Nutrition

Find it online: https://www.pinrecipezbylinaa.com/chicken-shawarma-flatbread-recipe/

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