Chicken shawarma sandwich with mango dressing

Step 1/5

• 1 kg chicken breasts
• 1 tsp garlic powder
• 2 cloves
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tsp ground cardamom
• ½ tsp cayenne pepper
• 2 tsp smoked paprika powder
• 2 tsp salt
• 3 tbsp vegetable oil

• bowl
• resealable freezer bag
• cutting board
• knife
• spatula

Slice breast chicken into strips. Place garlic powder, cloves, ground coriander, ground turmeric, ground cumin, ground cardamom, cayenne pepper, smoked paprika powder, and salt in a bowl. Stir well. Add chicken breast and oil to spice mix and toss together until fully coated. For best results, place in a resealable freezer bag and let marinate in the fridge for a minimum of approx. 3 hr. or overnight.

Step 2/5

• baking sheet
• oven

Preheat oven to 220°C/430°F. Transfer the marinated chicken to a baking sheet and bake for approx. 15 min. Once cooked, remove chicken from the oven and let rest briefly.

Step 3/5

• 1 mango
• 1 tsp tahini
• 2 tbsp lemon juice
• 4 tbsp yogurt

• food processor

In the meantime, peel mango and chop roughly. Transfer to a food processor, add tahini and lemon juice, and blend into a smooth paste. Add yogurt and pulse until fully incorporated. Set aside.

Step 4/5

• 1 flatbread

• grill pan

Slice flatbread into wedges and toast in a grill pan over medium-high heat.