Chicken Shawarma

Ingredients:

• 500g Our Cow Free Range Chicken Thigh 

Marinade: 

• ½ cup olive oil
• Juice of 1 lemon
• 1 ½ tbsp garlic paste
• Pinch of flaky sea salt 
• 1 tsp cumin
• 1 tsp dried coriander
• ½ tsp turmeric 
• 1 tsp paprika
• ¼ tsp cinnamon 

Yoghurt sauce:

• ½ cup Greek yoghurt 
• Juice of ½ a lemon 
• Pinch of salt 
• 1 tbsp garlic paste 

To serve:

• Pita bread 
• Cos lettuce, sliced 
• Cherry tomatoes 
• Cucumber, sliced 

Cooking instructions:

1. In a large bowl, mix together the ingredients for the marinade. Add the Our Cow Free Range Chicken Thighs and toss to coat. Cover and leave in the fridge for at least 2 hours or overnight. 
2. Heat a large fry pan to medium-high. Add the chicken and cook for 6 minutes per side or until cooked through. Set it aside to rest for 5 minutes, then slice. 
3. In a bowl, combine ingredients for the yoghurt sauce. 
4. Chop up the cos lettuce, cherry tomatoes and cucumber. 
5. To serve, warm the pita bread and top with the yoghurt sauce, chicken and salad. 
6. Enjoy!