Chicken Shawarma Salad

Ingredients

• 2 tablespoon sGreek yogurtplain
• 2 tablespoon solive oil
• 1/2 tablespoon Tahinisesame paste
• 2 clove sgarlicminced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander seed
• 1/4 teaspoon ground clove s
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground fennel
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon Cayenne pepperor red chili powder - optional
• 1/2 teaspoon Kosher salt
• 4 boneless skinless chicken thigh fillets
• 4 cup lettuceshredded
• 2 tomatoesdiced
• 1 ripe avocadodiced
• 1 Lebanese cucumberdiced
• 1/2 red onionchopped
• 1/2 cup Kalamata olives
• 1/3 cup fetacrumbled
• 1/4 cup fresh parsleyfinely chopped
• 1/2 cup Greek yogurt
• 1 tablespoon tahini
• 1 clove garlicminced
• 1 teaspoon lemon juicefresh squeezed
• 1 pinch saltto taste
• 3 flatbreadsI used white flour, or wraps of your choice

Instructions

1. In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavour).
2. When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
3. While the chicken is cooking, prepare flatbreads: heat a larger pan over low medium heat and warm flatbreads until golden on each side and warmed through. Arrange onto serving plate.
4. Top the flatbreads with the salad ingredients and lightly toss salad.
5. Prepare garlic yoghurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
6. Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.