OVERVIEW
This simple chicken thigh shawarma pairs brilliantly with homemade yoghurt flatbreads, cooked on the EGG. A generous layer of creamy whipped feta balances the smoky, spiced chicken perfectly.
MARINATE THE CHICKEN
Combine the marinade ingredients with the shawarma spices. Add the chicken thighs, mix well and leave to marinate for at least 4 hours, or ideally overnight.
For the whipped feta, blend the feta, Greek yoghurt, olive oil, lemon juice and garlic until smooth and creamy. Season with black pepper and set aside.
PREPARE THE FLATBREAD DOUGH
In a large bowl, use your hands to bring together the Greek yoghurt, flour and salt. Mix until a soft dough forms. If the dough is still sticky, add a little more flour.
Turn the dough onto a lightly floured work surface and knead for 1-2 minutes until smooth. Divide into 6-8 equal-sized balls.
SET UP YOUR EGG
Set up your Big Green Egg for direct cooking with the Stainless Steel Grid in place. The target temperature is 220°C-250°C.
Grill the chicken thighs on the hot grid for around 5-7 minutes per side, turning occasionally until beautifully charred and cooked through to an internal temperature of 75°C.
Rest the chicken while you grill the flatbreads.
MAKE THE FLATBREADS
Lightly oil your work surface and roll or stretch each ball of dough into an 18-20cm flatbread.
Cook the flatbreads on the grid, turning regularly, until puffed up and lightly charred. Finish by brushing generously with garlic oil or melted butter.
Slice the chicken into bite-sized pieces. Spread a generous layer of whipped feta onto each warm flatbread, top with the sliced chicken shawarma, red onion and tomatoes. Finish with a few pickles and your favourite hot sauce.
