Sweet-chilli chicken shawarma with yogurt flatbreads

Plonk all the components of this summer dish in the centre of the table and let everyone build their own wraps
Chicken shawarma

Nigel Webster, founder of Cut to the Smoke, shares his recipe for sweet-chilli chicken shawarma with yogurt flatbreads

cuttothesmoke.co.uk

Serves    4-6

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You will need:

  • Barbecue rotisserie attachment

For the shawarma:

For the flatbreads:

  • Self‑raising flour 350g
  • Baking powder 1 tsp
  • Natural yogurt 350ml

To serve:

  • Greek yogurt
  • Mint leaves
  • Pickled red onions
  1. For the shawarma: in a large bowl, combine the rub and yogurt.
  2. Add the chicken thighs and, using your hands, coat the chicken in the yogurt mix. Cover with clingfilm and place in the fridge to marinate overnight.
  3. Light the barbecue and heat the coals. Remove the marinated chicken from the fridge and thread onto a rotisserie attachment. Cook above the hot coals for 1½ hours or until cooked through.
  4. Remove the rotisserie attachment and place over a tray and slice the meat horizontally.
  5. For the flatbreads: in a mixing bowl, combine all of the ingredients until they form a dough.
  6. Dust a work surface with a little flour and knead the dough for 2‑3 minutes.
  7. Dust the inside of a bowl with flour. Put the dough in the floured bowl, cover with a tea towel and set aside for 30 minutes.
  8. Divide the mixture into 6-8 balls. Using a rolling pin, roll each ball out to around 2‑3mm thickness.
  9. Heat a non-stick pan over a high heat and place a flatbread in the pan. Turn every 1‑2 minutes until cooked. Repeat with the rest of the dough.
  10. To serve: arrange some chicken, yogurt, mint and pickled onions in a flatbread and fold.

 

Get 25% off the award‑winning Cut to the Smoke Three‑Chilli Sweet Rub until August 30 with code: FoodMag25

You will need

You will need:

  • Barbecue rotisserie attachment

For the shawarma:

For the flatbreads:

  • Self‑raising flour 350g
  • Baking powder 1 tsp
  • Natural yogurt 350ml

To serve:

  • Greek yogurt
  • Mint leaves
  • Pickled red onions

Method

  1. For the shawarma: in a large bowl, combine the rub and yogurt.
  2. Add the chicken thighs and, using your hands, coat the chicken in the yogurt mix. Cover with clingfilm and place in the fridge to marinate overnight.
  3. Light the barbecue and heat the coals. Remove the marinated chicken from the fridge and thread onto a rotisserie attachment. Cook above the hot coals for 1½ hours or until cooked through.
  4. Remove the rotisserie attachment and place over a tray and slice the meat horizontally.
  5. For the flatbreads: in a mixing bowl, combine all of the ingredients until they form a dough.
  6. Dust a work surface with a little flour and knead the dough for 2‑3 minutes.
  7. Dust the inside of a bowl with flour. Put the dough in the floured bowl, cover with a tea towel and set aside for 30 minutes.
  8. Divide the mixture into 6-8 balls. Using a rolling pin, roll each ball out to around 2‑3mm thickness.
  9. Heat a non-stick pan over a high heat and place a flatbread in the pan. Turn every 1‑2 minutes until cooked. Repeat with the rest of the dough.
  10. To serve: arrange some chicken, yogurt, mint and pickled onions in a flatbread and fold.

 

Get 25% off the award‑winning Cut to the Smoke Three‑Chilli Sweet Rub until August 30 with code: FoodMag25

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Indy Coffee Box - Never have a bad coffee again

‘If you've time, slice a layer of chicken from the rotisserie then reattach it to the barbecue for a few minutes to allow the next layer to char,’ says Nigel

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