Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Will make 4 shawarmas:

• 500g chicken thighs, skinless and boneless (alternatively, you can use lamb or beef)
• 2 tablespoons Greenfields Lebanese Shawarma blend
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Pepper, to taste
• 4 large Lebanese flatbreads or pita bread
• Garlic sauce or tahini, as preferred
• Fresh salad for filling, such as sliced tomatoes, cucumbers, red onion and lettuce
• Pickles, optional

Optional Marinade Enhancements:

• 1 teaspoon crushed garlic
• 1 tablespoon yogurt (to tenderise and add creaminess)

Marinate the Chicken:

• Slice the chicken thighs into chunky strips (or however you prefer your strips)
• In a bowl, mix the Lebanese Shawarma blend, olive oil, lemon juice, salt, pepper, and any optional marinade enhancements. Add the chicken strips and ensure they are well-coated.
• Cover and refrigerate for at least 2 hours, or overnight for best results.

Cook the Chicken:

• Heat a grill pan or a skillet over medium-high heat. Add the marinated chicken strips, spreading them out evenly.
• Cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the outside.

Prepare the Wraps:

• Warm the Lebanese flatbreads or pita bread either in the oven wrapped in foil or on a dry skillet for a few seconds on each side.
• Spread a layer of garlic sauce or tahini on each flatbread. Add a portion of the cooked chicken, followed by your choice of sliced vegetables and pickles.

Assemble the Shawarma Wraps:

• Roll up the flatbreads tightly around the fillings, tucking in the ends to hold everything together.
• If desired, you can lightly grill the wraps for a minute on each side to warm through and crisp up the bread.

Serving:

• Slice each wrap in half, if preferred, and serve immediately. Accompany with extra sauce or a side of fries for a complete meal.