Chicken shawarma with easy flatbread
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
5
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Calories
669 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Chicken shawarma with easy flatbread
Description
The recipe begins by marinating boneless, skin-on chicken thighs in a mixture of plain yogurt, crushed garlic, lemon juice, olive oil, paprika, chili flakes, coriander, cumin, salt, and pepper. This mixture infuses the chicken with layered savory and slightly spicy flavors while keeping it moist. The chicken is then baked at a high temperature to caramelize the skin and develop a crisp texture.
For the flatbread, a dough is made from flour, baking powder, salt, garlic powder (optional), yogurt, oil, and milk, kneaded lightly and rested before being divided and rolled into balls. Each piece cooks on a hot pan until golden and bubbling on each side, producing a soft, pliable bread perfect for wrapping or serving alongside the chicken.
The garlic yogurt sauce complements the dish with a cool, herbed, and tangy element made from yogurt, parsley, mint, crushed garlic, lemon juice, salt, and pepper. The meal is served with pickles and fresh vegetables like tomatoes, cucumber, and avocado, rounding out the flavors and textures.
Ingredients
For the chicken shawarma
- 1 cup PLAIN yogurt
- 4 garlic crushed, cloves
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp paprika
- ½ tsp chili flakes or red pepper flakes
- 1 tsp ground coriander
- 1 tsp cumin ground
- 2 tsp salt
- 1 tsp black pepper
- 1 kg chicken thighs boneless, skin-on
For the easy flatbread
- 3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp garlic powder (optional)
- ½ cup yogurt plain or Greek
- ½ cup vegetable oil
- ¾-1 cup milk
For the garlic yogurt sauce
- 1 cup yogurt plain or Greek
- 2 tbsp parsley chopped
- 1 tbsp mint chopped
- 2-3 garlic crushed, cloves
- 1-2 tbsp lemon juice
- salt to taste
- black pepper to taste
For serving
- pickles of your choice
- vegetables tomatoes, cucumber, avocado work well, fresh, of your choice
Instructions
- Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour.
- In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
- Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.
- Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.
- While the chicken is baking, roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan, brush with melted butter (optional) and keep wrapped in foil.
- Make the sauce by combining all the ingredients and mixing well.
- When the chicken is cooked, remove from the oven and slice.
- Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 62g | 124% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 196mg | 65% |
| Sodium | 1641mg | 68% |
| Potassium | 861mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 765IU | 15% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 251mg | 25% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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