Recipe: Chicken Shawarma Feast

Ingredients:

• 1 pack marinated Free Range Chicken Cutlets
• 1 cup Greek yoghurt
• 1 garlic clove, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt & pepper
• 6 flatbreads
• Cos lettuce, sliced
• Whole tomatoes, sliced

Method:

• Combine yoghurt, garlic, cumin and lemon juice in a bowl and mix well.  Cover and store in fridge until ready to use.  Can be done 2 days ahead.
• Heat BBQ or heavy based pan on stove on medium high.   Place chicken cutlets skin side down and cook for 6-8 minutes until skin is crispy and a little charred.  Turn over chicken pieces and continue cooking for 5 mins or until chicken is cooked through.  Remove to plate and cover loosely with foil and rest for 5 mins.
• To serve, slice chicken onto platters and serve alongside yoghurt sauce, tomato, lettuce and flatbreads.
• Can also be cooked as part of a Middle Eastern feast and served with Lamb Koftas, Spiced Chickpea Salad, Rice Pilaf, Chargrilled Vegetable Platter and Shredded Red Cabbage Carrot Salad.