Chicken Shawarma Pitas

Ingredients

• Chicken
• 600 gboneless skinless chicken thighs, trimmed
• 2 tspground cumin
• 1¾ tspsmoked paprika
• ¾ tspground turmeric
• ½ tspground cinnamon
• 1 tspgarlic powder
• 2 tbsplemon juice
• 3 tspextra-virgin olive oil
• ¾ tspsalt
• To serve
• 4whole wheat pitas, warmed
• 150 gplain 0% Greek yogurt
• 1clove garlic, grated
• 1medium tomato, sliced
• 120 gEnglish cucumber, sliced
• ¼medium red onion, thinly sliced
• 60 gdill pickles, sliced
• 10 gfresh parsley

Method

1. Mix the cumin, smoked paprika, turmeric, cinnamon, garlic powder, lemon juice, oil and salt into a paste. Rub it over the chicken thighs and marinate for at least 15 minutes, or covered in the fridge overnight.

2. Preheat the oven broiler to high, about 260°C (500°F), with a rack about 10 cm (4 inches) below the element, and line a baking tray with foil. Or heat a cast-iron skillet over medium-high heat.

3. Lay the chicken flat on the tray and broil for 6 minutes, until charred in spots, then flip and broil 5 to 6 minutes more, until it reaches 74°C (165°F) inside. In a skillet, cook the same time per side.

   12 min timer

4. Rest the chicken for 5 minutes, then slice it thinly.

5. Mix the Greek yogurt with the grated garlic and a pinch of salt.

6. Warm the pitas in the oven for 2 minutes or in a dry pan over medium heat for 30 seconds per side.

7. Fill the pitas with chicken, tomato, cucumber, red onion, pickles and parsley, and finish with the garlic yogurt.

Storing and reheating

The chicken keeps 4 days; assemble pitas fresh.