Shauns Crispy Chicken Shawarma Flatbreads

Directions

1. 1

   In a bowl, mix the olive oil, smoked paprika, cumin, coriander, turmeric, garlic powder, 1 tsp salt, black pepper, and the juice of ½ lemon. Add the sliced chicken and toss until evenly coated.

2. 2

   In a small bowl, mix the Greek yoghurt, grated garlic, 1 tbsp lemon juice, and a pinch of salt until smooth.

3. 3

   In another bowl, stir the honey, chilli flakes, and a pinch of salt together to make the chilli honey.

4. 4

   Preheat the Blackstone griddle to medium-high heat.

5. 5

   Add a small drizzle of oil to the griddle and spread the chicken out in a single layer. Cook for about 2 minutes without moving so it can brown.

6. 6

   Flip the chicken and cook for another 4–5 minutes, until fully cooked and lightly crispy.

7. 7

   Push the chicken into a pile and press it against the hot griddle for 30–45 seconds to create extra crispy edges.

8. 8

   Move the chicken to a cooler area of the griddle and place the flatbreads directly on the surface. Toast for 20–30 seconds per side until warmed through.

9. 9

   Spread the garlic yoghurt over each flatbread, then add a generous portion of chicken, followed by lettuce, red onion, and tomatoes.

10. 10

    Drizzle with chilli honey, fold the flatbreads, and serve immediately.