Chicken Shawarma with Garlic Yoghurt Sauce

Instructions

- Preheat the oven or air fryer and cook the freezer fries according to the packet instructions. Ensure the tomatoes, red onion and mint (if using) are washed, cut and ready. - In a small bowl, combine the Greek yoghurt and toum or garlic dip (or freshly minced garlic and salt, if not using garlic dip). Set aside. - Put the chicken in a large bowl. Add the tomato paste, Greek yoghurt, lemon juice, minced garlic, cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt, black pepper and olive oil. Toss the chicken using tongs, ensuring each piece is well coated with the marinade. You can cook the chicken immediately, or allow the chicken to marinate, covered and refrigerated, for up to 24 hours for a deeper flavour. - Heat a large, heavy-based frying pan over medium-high heat (see note 3 for barbecue). Once hot, add the marinated chicken and cook for 5-6 minutes on each side, or until fully cooked and slightly charred. Add the water in the last 3 minutes of cooking to loosen up all the crispy bits on the base of the pan. Remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips. Drizzle with the pan juices. - Lay your bread of choice on a plate. Spread a generous amount of the garlic yoghurt sauce in the centre. Top with the sliced chicken, crispy fries, tomato, red onion, shredded mint and a sprinkle of sumac (if using). Fold the sides of the flatbread up in the shape of a taco. - Serve the wraps immediately, with extra yoghurt garlic sauce on the side for dipping.

• frozen French fries Notes: 400 g, 14 oz
• tomatoes Notes: 2, sliced
• red onion Notes: 1, finely sliced
• roughly chopped fresh mint leaves Notes: 1 tbsp, optional

  Optional
• Lebanese flatbreads Notes: 4, try my 2 Ingredient Flatbread recipe, pita breads, wraps or naan breads
• 1⁄2 tsp sumac Notes: optional

  Optional
• Greek yoghurt Notes: 1 cup, 250 g
• toum or Middle Eastern garlic dip or sauce - can be substituted with 1⁄2 tsp freshly minced garlic and 1⁄2 tsp salt) Notes: 2 tbsp, if you can find it, available from the supermarket
• boneless Notes: 500 g, 1 lb 2 oz, can be substituted with chicken breast, see note 2, skinless chicken thighs
• tomato paste Notes: 1 tbsp, concentrated puree
• lemon juice Notes: 2 tbsp
• freshly minced garlic Notes: 1 tsp
• ground cumin Notes: 2 tsp
• ground cardamom Notes: 1 tsp, see note 1
• garlic powder Notes: 1 tsp
• onion powder Notes: 1 tsp
• sweet paprika Notes: 1 tsp
• smoked paprika Notes: 1 tsp
• sea salt flakes Notes: 1 tsp
• 1⁄2 tsp freshly cracked black pepper
• Olive oil Notes: 3 tbsp
• 1⁄4 cup water Notes: 60 ml