Method
- Start by making the shawarma. Put the lemon, yogurt, Lebanese 7 spice, garlic and a good pinch of salt into a mixing bowl and mix together. Add the chicken and mix well. Cover and leave to marinade in the fridge for 1 hour or overnight.
- Pre-heat the oven to 200 fan. Put the chips into an oven tray. Add the olive oil and toss together. Spread them out into an even layer.
- Place the chicken onto a grill rack and place that over the chips. Pop everything into the oven and cook for 25-30 minutes or until the chicken is charred and tender. Some of the chips will be crispy and some soggy.
- Meanwhile, mix the garlic and yogurt together with a pinch of salt. Then, mix the cucumber, tomato, red onion, parsley and lemon together with a pinch of salt.
- To serve, slice up the chicken. Spread the yogurt over the wraps and top with the chicken, chips and salad. Fold them up and tuck in.
Ingredients
Serves 4
For the shawarma
The juice of ½ a lemon
50g yogurt
3 tsp Lebanese 7 spice
4 cloves garlic, crushed
600g boneless skinless chicken thighs
200g oven chips
1 tbsp olive oil
Salt
To serve
1 clove garlic crushed
200g yogurt
½ a cucumber deseeded and finely chopped
2 tomatoes, deseeded and finely chopped
½ red onion, deseeded and finely chopped
2 handfuls of finely chopped parsley leaves
The juice of ½ a lemon
4 large wraps
Chilli sauce to serve
