Mix together, then cover and place in the refrigerator for an hour (or up to overnight).
When you're ready to prepare the shawarma, place a cast iron griddle on the hob to heat up.
Place the chicken pieces on the griddle and cook for 6-10 minutes - turning a couple of times until slightly charred on the outside cooked through in the middle. (see notes for alternative cooking methods)
Whilst the chicken is cooking make the shawarma dressing by mixing all of the shawarma dressing ingredients together in a small bowl until combined.
240 ml (1 cup) Greek yogurt, 1 clove garlic, 1 ½ tbsp tahini, ½ tsp cumin, 1 tsp dried dill, 2 tbsp lemon juice, ¼ tsp salt, pinch black pepper
Place the flatbreads onto serving plates and divide the lettuce, red onion, tomatoes, and cucumber between them.
4 flatbreads, 1 romaine lettuce, ½ red onion, 8 cherry tomatoes, ¼ cucumber
Place the cooked shawarma on top, then drizzle over the shawarma sauce.
Roll up the flatbreads and serve.
Video
Notes
No Griddle Pan?You can also:
Fry the shawarma pieces in a hot, lightly oiled frying pan (skillet) for 6-10 minutes, turning regularly until cooked through.
Grill (broil) on a tray under a hot grill for 8-10 minutes - until cooked through. Brush with a little oil before placing under the grill (as using a grill dries the chicken a little more than frying/griddling) and turn once, halfway cooking.
Place the chicken on skewers, and barbecue for 8-10 minutes, turning a couple of times during cooking, until cooked through.
Can I make it ahead?Yes! You can marinate the chicken in advance (up to a day ahead) and make the sauce a couple of days ahead too. Make sure they're covered and refrigerated until ready to use.The chicken does taste better straight off the griddle, but you can cook it ahead it you want to, then quickly cool, cover and refrigerate for up to a day.You can eat the chicken cold in a salad or flatbread/pita, or you can reheat it by wrapping in foil in a single layer, and heating in the oven at 190C/375F for around 20 minutes or until piping hot throughout.Can I use chicken breasts instead of thighs?Chicken thighs are better at standing up to high heat cooking - like that on a griddle or bbq - whilst staying juicy. However you can replace with chicken breast pieces if you prefer.Try to ensure you don't overcook - as the chicken may become dry. But do ensure it's cooked throughout and no longer pink in the middle.Nutritional Information is per serving.