Chicken Shawarma-style yoghurt-marinated grilled wrap

Yoghurt-marinated chicken thighs with warm shawarma spices, charred on a hot griddle and wrapped in pillowy flatbread with garlic sauce, pickled cabbage and tahini.

Ingredients

• For the marinade: 800 g boneless skinless chicken thighs
• 200 g Greek yoghurt
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp salt
• To serve: 4 large flatbreads or pitta pockets
• Tahini sauce, garlic sauce, pickled red cabbage, sliced tomato, parsley

Method

1. Marinate (overnight is best, minimum 2 hours). Mix all marinade ingredients in a large bowl. Add chicken, coat well, cover and refrigerate. The longer the better — overnight gives the deepest flavour.

2. Bring chicken to room temperature 30 minutes before cooking. Wipe off excess marinade — too much yoghurt on the surface will steam rather than char.

3. Griddle on a screaming-hot pan or BBQ for 3-4 minutes per side until well-charred and cooked through (75°C internal). Rest 5 minutes, then slice across the grain into 1 cm strips.

4. Warm flatbreads in a dry pan or over the flame for 10 seconds per side — they should puff slightly and have charred spots.

5. Build the wrap: smear flatbread with tahini + garlic sauce, layer pickled cabbage, sliced chicken, tomato and parsley. Roll tightly and serve immediately with extra sauce on the side.

Notes

Sides: chips, fattoush salad, hummus, tabbouleh. Pickled cabbage is non-negotiable — it cuts through the richness.