Healthier chicken shawarma

• 250 ml Greek yoghurt (low in fat)
• 1 clove garlic, finely chopped
• 1 lemon
• 4 tsp The Spice Club Shoarma mix
• 2 tablespoons oil
• 400 g chicken fillet or chicken thighs, cut into thin strips
• 1 small red onion, halved and very thinly sliced
• 1 cucumber, thinly sliced
• 1 medium carrot, peeled and thinly sliced
• Bunch of fresh herbs (optional, e.g. mint and parsley)
• 4-8 pita breads, served warm
• Hot sauce (optional, for serving)

Step 1: Make the marinade

• In a large bowl, combine the Greek yogurt, minced garlic, tablespoon lemon zest, 2 teaspoons lemon juice. Stir well.
• Add a few tablespoons of olive oil, grated garlic, 1 tablespoon of lemon juice and the spice club shoarma mix to a bowl. Add the chicken strips and make sure all pieces are well covered with the marinade. Let the chicken marinate for at least 30 minutes, or longer for a more intense flavor.

Step 2: Prepare the vegetables

• While the chicken is marinating, thinly slice the cucumber, carrot, and red onion and set aside. In a small bowl, toss 1 teaspoon of lemon juice with the sliced ​​vegetables for a fresh, light salad.

Step 3: Bake the chicken

• Heat oil in a large skillet over medium heat. Cook marinated chicken in batches, about 4-5 minutes per side, until golden brown and cooked through. Remove chicken from pan and set aside.

Step 4: Heat the pitas

• Meanwhile, heat the pita breads in the oven or in a dry frying pan until soft and lightly toasted.

Step 5: Serve

• Serve the chicken shawarma with fresh vegetables, herbs, yoghurt sauce and warm pita bread.
• Add hot sauce to taste and garnish with additional herbs.

Enjoy your meal!