Chicken Shawarma popular street food across the Middle East, this version offers a delicious, healthy balanced meal. Whole grain pita breast, low-fat chicken filling, loads of salad and a garlic yogurt sauce to replace the garlic mayo will leave you wanting more.
Wash the chicken in cold water, pat dry, gently pound in between plastic bags, then reserve in a big bowl
Place all the marinade ingredients except yogurt and oregano in a blender and blend until smooth. Whisk in the yogurt and oregano. Taste and adjust seasoning. Pour the marinade over the chicken and leave in the fridge for at least an hour/overnight
Heat 1/2 tablespoon oil in a heavy bottom pan. When it is very hot pick out half the pieces and lay flat in the pan. Sear over high heat until light brown, then turn and cook until done. Leave to rest for 10 minutes on a chopping board while you cook the rest. Chop into bite sized pieces and keep warm
Line the base of each pita half with a lettuce, top with a little salad, followed by chicken, then some more salad, then a drizzle of garlic yogurt sauce. Repeat for rest and serve with extra sauce on the side if desired