Chicken Shawarma, Homemade Flatbread & Sweet Potato Wedges

5 min read
The Avengers sit down for shawarma together after saving New York from the Chitauri, but you don't have to fight aliens to enjoy this wholesome dinner.

Preparation Time: 40 Minutes

Cooking Time: 40 Minutes

Serves: 6


  • 120ml extra-virgin olive oil
  • 1 lemon, juiced
  • 3 garlic cloves, crushed
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp freshly ground pepper
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ cayenne pepper, optional
  • 900g boneless chicken thighs, skinless
  • 1 large onion, thinly sliced
  • Cooking spray

For the flatbreads:

  • 200g wholemeal flour
  • ½ tsp salt
  • 100ml warm water
  • 2 tsp oil

For the yoghurt sauce:

  • 125g Greek yoghurt
  • ½ lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves, crushed
  • Pinch of salt
  • Pinch of crushed chilli flakes, optional

For the sweet potato wedges:

  • 4 sweet potatoes, cut into wedges
  • A drizzle of oil
  • 2 tsp Cajun spice, optional


  1. Prepare the chicken: In a large bowl, whisk together oil, lemon juice, garlic, and seasonings. Add the chicken and toss to coat in the marinade. Cover and refrigerate for at least 2 hours, up to overnight.
  2. Preheat the oven to 200°C and grease a large baking tray with cooking spray. Add the sliced onion to the marinade and toss to coat.
  3. Remove the chicken and onion from the marinade and place on a prepared baking tray. Bake until chicken is golden and cooked through, around 30 minutes. Let the chicken rest on a chopping board for 5 minutes and then slice thinly.
  4. For the wedges, place the cut sweet potato onto a baking tray and drizzle with oil, salt, pepper and the Cajun spice (if desired). Mix up with your hands, and then pop into the oven and cook for 35 minutes until golden brown.
  5. For the flatbreads, mix all the ingredients in a bowl with a wooden spoon until you have a dough. Using your hands, break off 6 balls of dough and roll out to make a thin circular flatbread. Using a dry frying pan on a medium-high heat, cook each flatbread individually for two minutes on each side.
  6. Meanwhile, make the yoghurt sauce: in a small bowl, whisk together the yoghurt, lemon juice, oil, and garlic. Season with salt and a pinch of chilli flakes (if desired). 
  7. To serve, top each flatbread with chicken, onion, lettuce, tomatoes, cucumber, and yoghurt sauce. Accompany with the homemade wedges.