I’ve become a little obsessed with shawarma over the past couple of years, so it seems only appropriate that I create my own recipe! It’s packed with flavour and perfect wrapped up in a flatbread, with salad from the one and only Fresh Fruit Shop.

If you fancy making your own flatbreads, check out my recipe here. They are super quick and easy and you can make them while your chicken cooks! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Chicken Shawarma

Ingredients (serves 2-4, depending on how hungry you are!)
500g skinless, boneless chicken thighs
Juice of 1 lemon
1 tbsp extra virgin olive oil
1 clove crushed garlic
1 tsp cumin
1 tsp coriander
1 tsp sumac
1 tsp paprika
1 tsp turmeric
0.5 tsp cinnamon
0.5 tsp cayenne pepper
Salt & pepper

To serve:
2 heaped tbsp yoghurt (I use Fage Total)
2 cloves crushed garlic
2 tbsp mayonnaise
1 tbsp extra virgin olive oil
Tomatoes, sliced
Lettuce, shredded
Hot sauce (I used Flying Goose Sriracha)
Flatbreads
Couple of lemon wedges

Method
1. Put the chicken thighs in a bowl with all the spices, the garlic, olive oil, the juice of the lemon, and some salt and pepper. Toss to coat, then cover and refrigerate for at least 8 hrs. The longer the better!
2. Preheat your grill to its highest setting. Put the marinated chicken onto a grill tray and grill for 5-10 minutes on each side until charred and cooked through.
3. While it cooks, make the garlic sauce by mixing the yoghurt, mayo, olive oil, garlic and some salt in a bowl. Chop your tomato & lettuce and warm up your flatbreads.
4. Shred the cooked chicken and pile into flatbreads with the salad, garlic yoghurt and chilli sauce. Finish with a little squeeze of lemon and ENJOY!