Lebanese shawarma

An incredibly flavourful and aromatic chicken dish, marinate in savoury yogurt
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  • 1 kg chicken thigh fillets
  • 2 garlic clove
  • 4 tbsp Greenfields Lebanese shawarma
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 100 ml Greek yogurt
  • 1 tsp Greenfields ground cumin
  • 6 flatbreads
  • iceberg lettuce
  • cherry tomatoes
  • 2 limes
  1. Combine the Lebanese shawarma spice blend with 1 garlic clove chopped finely, lemon juice and olive oil in a bowl with a grind of pepper.
  2. Using your hands add the chicken to the bowl and ensure every piece is coated
  3. Marinate overnight – or up to 24 hours
  4. Combine a garlic clove, cumin, a squeeze of the lemon juice and a grind of salt and pepper in a bowl and mix. Keep in the fridge until required.
  5. Heat your grill or BBQ on medium high, place chicken on the grill and cook for 4-5 minutes on 1 side until charred, then turn to cook the other side for 3-4 minutes, ensure no pink meat. Remove from grill and cover with foil and set aside to rest.To serve – with flatbread
    Open a flatbread, pour a line of the yogurt sauce in the centre of the flatbread, top with lettuce and tomato and slices of the chicken sharwarma and a light squeeze of lime juice, roll and enjoy!
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In this recipe:

Shawarma is one of the signature foods of Lebanon and the Middle East, and is very popular worldwide. Our spice blend is perfected to create the best flavour shawarma with no fuss. Serve as a flatbread shawarma sandwich or a main with rice.

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