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In a pestle and mortar, grind together the shawarma spice blend. You can also just mix together in a bowl without grinding in a pestle and mortar.
To a large bowl, add the shawarma spice blend, chicken thighs, yoghurt, garlic, chilli pasta, olive oil, lemon juice and mix until combined. Leave to marinade for as long as you can - it’s fine to go straight to cooking.
When ready to cook, preheat oven to 180°C/ 365°F.
Thread the chicken onto two skewers per kebab and make a total of four kebabs. Transfer to a lined baking tray, spray with low calorie cooking spray and bake for 20-25 minutes.
Meanwhile, make the chilli sauce. Heat a small pan on medium heat and cook the tomato puree and chilli paste for 3-4 minutes. Add the cumin, oregano and water, bring the sauce to a low simmer and cook for 10 minutes on low heat until thick.
When ready to make the kebabs, soak each flatbread in the chilli sauce, then build the kebabs: add yoghurt, chilli sauce, lettuce, shawarma chicken, tomatoes, cucumber, pickled chilli and close the wrap.
In a large pan, toast the kebabs on high heat for 3 minutes on each side, until crispy.
Nutritional Info
Per kebab:
Cals – 593
Carbs – 50g
Protein – 39g
Fat – 30g
Ingredients
Serves 4
Shawarma Spice blend:
- Tsp of cumin.
- Tsp of turmeric.
- Tsp of coriander.
- 2 tsp of garlic granules.
- Tsp of onion granules.
- Tsp of All Spice.
- 2 tsp of smoked paprika.
- Tsp of dried parsley.
- Tsp of dried oregano.
- 1/2 tsp of cinnamon.
- 1/2 tsp of ground cloves
- 1.5 tsp of salt.
- Tsp of sugar.
Chicken marinade:
- 600g of chicken thighs - very thinly sliced.
- 100g of natural yoghurt.
- 2 clove of garlic - crushed.
- 1-2 tbsp of chilli paste.
- 1/2 of extra virgin olive oil.
- Juice of 1 lemon.
Chilli sauce:
- 100g of tomato puree.
- Tbsp of chilli paste.
- Tsp of cumin.
- Tsp of oregano.
- 150ml of water.
Kebab:
- 4 flatbreads.
- Lettuce - thinly chopped.
- 3-4 tomatoes - chopped.
- Cucumber - chopped.
- Pickled green chillies or pepper (optional).
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