Chicken Shawarma with homemade garlic herb yoghurt sauce

Method17 steps

1. 1

   Step 1: Wash and slice the lettuce and all two or three tomatoes, peel and thinly slice the red onion (1), and crumble the feta. Hold these prepared toppings separately for assembling the five wraps, using feta as desired and keeping any unused remainder.

   Uses All lettuce · All 2–3 tomatoes · 1 red onion, peeled and sliced in step 1 · Crumble the available feta block; hold any unused portion

2. 2

   Step 2: Cut all the chicken breast (1kg) into reasonably small thin slices and put them in a large zip-top food bag.

   Uses 1kg Chicken Breast

3. 3

   Step 3: Peel and mince the two marinade garlic cloves. Mix them in a bowl with the measured coriander (1), marinade cumin (1), cardamom (1 tbsp), cayenne, smoked paprika (2 tsp), two teaspoons marinade salt, black pepper to taste, two tablespoons marinade lemon juice and three tablespoons marinade olive oil. Keep the sauce garlic, sauce cumin and sauce lemon juice separate.

   Uses 2 garlic cloves for marinade, minced in step 3 · 1 tblsp Ground Coriander · 1 tblsp Ground Cumin · 1 tbsp ground cardamom for chicken marinade · 1 tsp Cayenne Pepper · 2 tsp Smoked Paprika · 2 tsp Salt · 2 tbsp lemon juice for chicken marinade

4. 4

   Step 4: Add the complete prepared marinade to all the sliced chicken in its bag. Seal and mix thoroughly so every piece is coated.

   Uses All the sliced chicken · All the prepared marinade

5. 5

   Step 5: Refrigerate the sealed marinated chicken for ten to twelve hours. Keep it cold until cooking; a shorter marination is possible if necessary.

   Ten-to-twelve-hour cold marination · 720 minUses The complete marinated chicken bag

6. 6

   Step 6: When ready to cook, heat a frying pan to medium-high and add a tiny amount of the additional pan oil. Heat the air fryer to 180°C for the fries.

   Uses A tiny amount of extra olive oil for flatbread pan

7. 7

   Step 7: Toast one side of each of the five flatbreads in the heated pan until lightly browned. Remove all the warmed flatbreads and hold them for assembly.

   Uses The heated lightly oiled pan · 5 flatbreads for shawarma wraps

8. 8

   Step 8: After removing the flatbreads, add enough of the remaining additional oil to coat the chicken pan and keep it hot. Cook the frozen crinkle-cut fries in the 180°C air fryer for about fifteen minutes, shaking occasionally, until cooked and crisp; keep them ready for seasoning. Follow any necessary longer cooking indicated by the actual fries pack.

   Air-fry fries; check cooked and crisp · 15 minUses Enough remaining additional pan oil to coat the chicken pan · Frozen crinkle-cut fries for filling the five wraps, as needed

9. 9

   Step 9: Divide the marinated chicken into two roughly equal batches so the frying pan will not be crowded. Keep the second batch refrigerated while the first cooks.

   Uses All the cold marinated slices

10. 10

    Step 10: Put the first chicken batch into the hot coated frying pan and let it sear to a darker colour. Cook for a further five to eight minutes, turning as needed, until fully cooked through and 74°C / 165°F in its thickest pieces. Lift this cooked batch onto a clean plate and hold hot.

    First batch: further frying after searing · 8 minUses First half of the divided chicken · The heated pan with its extra oil; hold cooked fries separately

11. 11

    Step 11: Cook the held second chicken batch in the same hot pan, searing then frying for a further five to eight minutes until fully cooked through and 74°C / 165°F in its thickest pieces. Hold the completed second batch with the first for assembly.

    Second batch: further frying after searing · 8 minUses The held second half of the divided chicken · The used frying pan; hold the first cooked batch separately

12. 12

    Step 12: Peel and mince the one separate sauce garlic clove. Wash and finely chop the fresh parsley and mint, keeping these sauce aromatics together and separate from the wrap toppings.

    Uses 1 garlic clove for sauce, minced in step 12 · 1 handful fresh parsley for sauce · 1 handful fresh mint for sauce

13. 13

    Step 13: Mix all the Greek yoghurt with the prepared sauce garlic and fresh herbs, the separate teaspoon sauce cumin (1 tsp) and its squeeze of lemon juice to make the yoghurt sauce.

    Uses 1 cup Greek Yogurt · All the prepared sauce garlic, parsley and mint · 1 tsp ground cumin for yoghurt sauce · A squeeze or splash lemon juice for yoghurt sauce

14. 14

    Step 14: Season the prepared yoghurt sauce with its separate salt to taste and hold it ready. In another small bowl mix the measured garlic powder (1 tsp), onion powder (1 tsp), dried parsley (1 tsp) and dried oregano (1 tsp) with additional paprika and cumin to taste, adding the separate extra cayenne only if desired. Keep this dry fries seasoning separate from the finished yoghurt sauce.

    Uses All the mixed yoghurt sauce · Salt for yoghurt sauce, to taste · 1 tsp garlic powder for fries seasoning · 1 tsp onion powder for fries seasoning · 1 tsp dried parsley for fries seasoning · 1 tsp dried oregano for fries seasoning · Additional paprika for fries seasoning, to taste · Additional ground cumin for fries seasoning, to taste

15. 15

    Step 15: As soon as the fries are cooked, toss them with the prepared dry fries seasoning to taste and their separate salt. Hold the seasoned fries ready to fill the wraps.

    Uses All the cooked fries; the pan oil is already used for chicken · The separate dry fries seasoning, as needed · Salt for cooked fries, to taste

16. 16

    Step 16: Lay out the five toasted flatbreads. Divide the finished yoghurt sauce, prepared lettuce, tomato, red onion, desired crumbled feta, both complete cooked chicken batches and the seasoned fries among them, spreading sauce underneath and adding more on top. Fold or roll each filled bread.

    Uses All five toasted flatbreads · The finished sauce for spreading and topping · The separately prepared lettuce, tomatoes, red onion and crumbled feta · All the first fully cooked chicken batch · All the second fully cooked chicken batch · All the seasoned fries

17. 17

    Step 17: Serve the five prepared chicken shawarma wraps immediately, sharing the complete batch among four people.

    Uses All five assembled wraps