Chicken Shawarma

This Chicken Shawarma is spicy, juicy chicken wrapped in flatbread during a creamy tahini sauce - perfect for decent or weather .

INGREDIENT

8 chicken thigh fillets, dig small pieces

▢2 tablespoons of oil

▢1 teaspoon paprika

▢1 teaspoon ground cumin

▢½ teaspoon ground coriander

▢¼ teaspoon flavorer

▢ Cinnamon bag

▢1 clove , peeled and chopped

Shawarma Sauce:

▢1 cup (240 mL) Greek yogurt

▢1 clove minced

▢1 ½ tablespoon tahini

▢½ teaspoon cumin

▢1 teaspoon dried fennel - or 1 tablespoon chopped fresh fennel

▢ 2 tablespoons of juice

▢¼ teaspoon of salt

▢Pack of black pepper

Serve:

▢4 flatbread - reheat

▢1 romaine lettuce - grated

▢½ purple onion - peeled and thinly sliced

▢8 cherry tomatoes - dig pieces

▢¼ cucumber - dig pieces, then chop again

INSTRUCTIONS

1.First of all, soak the chicken. Place the chopped chicken thighs during a large bowl and add the remaining shawarma ingredients.

2.Mix, then cover and refrigerate for an hour (or overnight).

3.When you're able to make shawarma, place a forged iron pan on the baking sheet to heat it up.

4.Place the chicken pieces on the skillet and cook for 6-10 minutes - turning a couple of times until the surface is slightly charred, cooking the middle . (see note for alternative cooking methods)

5.When the chicken is cooked, prepare the shawarma sauce by mixing all the ingredients of the shawarma sauce during a small bowl until combined.

6.Place the flatbread on a serving plate and divide the lettuce, shallot, tomato and cucumber.

7.Place the cooked shawarma on top, then sprinkle with the shawarma sauce.

8.Roll up the flatbread and serve.