Directions

1. Prep the Chicken: Slice the chicken thighs into thin strips, about 1–2 cm wide. Thighs are preferred as they stay juicy and are harder to overcook than breast.
2. Marinate: In a bowl, toss the chicken with the Shawarma blend, olive oil, and lemon juice until completely coated.
3. Chef’s Tip: If you have time, let the chicken sit for 10 minutes to deepen the flavour, though it is delicious cooked straight away.
4. Make the Sauce: While the pan heats, combine the yoghurt, garlic, herbs, and salt in a small bowl. The cool yoghurt balances the warm spices.
5. Sear for Flavour: Heat a large non-stick frying pan over medium-high heat. Add the chicken in a single layer—you may need to do this in two batches to ensure they fry rather than stew.
6. Visual Cue: Don't move the chicken for the first 2 minutes. Let it sizzle until the underside is a deep golden brown and the edges turn crispy.
7. Finish Cooking: Flip the strips and cook for another 3–4 minutes until the meat is fully cooked through.
8. Serve: Warmed flatbreads. Serve the chicken, family-style alongside the salad and garlic sauce, letting everyone build their own wraps.