Chicken shawarma sandwich with mango dressing

Step 1/ 5

• ¼ kg chicken breasts
• ¼ tsp garlic powder
• ½ cloves
• ¼ tsp ground turmeric
• ¼ tbsp ground coriander
• ¼ tbsp ground cumin
• ⅛ tsp ground cardamom
• ⅛ tsp cayenne pepper
• ½ tsp smoked paprika powder
• ½ tsp salt
• ¾ 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

• ¼ mango
• ¼ tsp tahini
• ½ tbsp lemon juice
• 1 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

• ¼ flatbread

• grill pan

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

Step 5/ 5

• ¼ head iceberg lettuce
• ¼ cucumber
• ¾ tomatoes
• ¼ red onion
• 25 g jarred black olives
• ¼ pickled chilli peppers (optional)

For the salad, thinly slice the cucumber, tomatoes, red onion, iceberg lettuce, and pickled chilis, if using. Halve olives. To assemble, spread mango-yogurt sauce onto the lightly toasted flatbread, fill with desired salad ingredients, and chicken strips. Enjoy!

Enjoy your meal!