Chicken Shawarma Flatbreads

• 300g chicken thigh
• 2 flatbreads
• 1 tomato
• 1/2 cucumber
• 2 tbsp Greek yogurt
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp cinnamon

1. 1

   Combine cumin, garlic powder, turmeric, cinnamon, 1/2 tsp salt, and a good grind of pepper in a bowl. Add the chicken thighs and mix to coat thoroughly. Leave to marinate at least 5 min (or overnight in the fridge).

2. 2

   Heat a large heavy pan or griddle over high heat with a drizzle of oil. Cook the chicken thighs 6–7 min per side until deeply golden, caramelised at the edges, and cooked through. Press down lightly with a spatula for better colour.

3. 3

   Remove from the heat and rest 2–3 min, then slice into strips against the grain.

4. 4

   Dice the tomato and cucumber into small cubes and combine in a bowl with a pinch of salt.

5. 5

   Mix the Greek yogurt with a pinch of garlic powder and a squeeze of lemon. Warm the flatbreads in a dry pan for 30 seconds per side.

6. 6

   Spread the garlic yogurt over each flatbread. Layer on the chicken slices and top with the tomato-cucumber mix. Roll or fold and serve immediately.