Chicken shawarma

Ingredients

For 4 portions

• 🍗 700g chicken thigh, without skin (raw, boneless)
• 🥛 300ml yogurt
• 🍋 3 Tbsp lemon juice
• 🧄 5 cloves garlic
• 🌿 1 Tsp cumin powder
• 🫑 1 Tsp paprika
• 🪴 0.5 Tsp turmeric
• 🌿 0.5 Tsp cinnamon
• 🏺 3 Tbsp olive oil
• 🥔 600g potato
• 🫓 4 sheets lavash
• 🥒 4 medium dill pickles
• 🧂 1 Tsp salt

Method

1. Mix half the yoghurt with 2 Tbsp of the lemon juice, 3 crushed garlic cloves, the cumin, paprika, turmeric, cinnamon and 2 Tbsp of the olive oil. Add the chicken thighs and coat thoroughly. Marinate for at least 1 hour (overnight is better).
2. Make the garlic sauce: stir the rest of the yoghurt with the remaining 2 garlic cloves (crushed to a paste with a pinch of the salt) and the rest of the lemon juice. Chill until needed.
3. Preheat the oven to 220 °C. Cut the potatoes into thick chips, toss with the rest of the oil and a pinch of salt, and spread on a baking tray. Roast for 35–40 minutes, turning once, until golden and crisp.
4. After the chips have had 15 minutes, put the chicken on a second tray and roast for 20–25 minutes, turning once, until cooked through and charred at the edges. Rest for a few minutes, then slice thinly.
5. Slice the pickles lengthways. Warm the flatbreads (lavash, markouk or large thin wraps) in a dry pan.
6. Spread each flatbread with garlic sauce, add the chicken, a few chips and pickle slices, then roll up tightly. Serve with more garlic sauce and the rest of the chips.