On The Range: Chicken Shawarma Flatbread

This Chicken Shawarma Flatbread is a recipe that I’m very proud of and we’re all confident it will be a star this spring. A great dish as the temperatures start to rise

Prep Time

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Cook Time

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Portion(s)

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Nutrition (per 100g)
Energy

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Energy

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Fat

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Fat

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Saturates

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Saturates

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Carbs

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Carbs

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Sugars

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Sugars

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Fibre

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Fibre

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Protein

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Protein

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Salt

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Salt

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ingredients

44 ea Country Range Fresh Chicken Breast Fillets

22 tsp Country Range Ground Paprika

1/21/2 tsp Country Range Chilli Powder

22 tbsp Country Range Olive-Pomace Oil

11 cup yoghurt

44 ea garlic cloves, minced

11 tsp ground cumin

11 tsp ground coriander

22 tsp Salt

11 tsp Pepper

1/21/2 ea Lemon, juiced

11 cup Greek Yogurt

1/41/4 ea Cucumber. grated

11 tbsp Chopped Mint

1/21/2 ea Lemon. juice

11 tbsp chopped mint

Multiply by
method
  • 1Pre heat oven 240°C.
  • 2In a bowl, mix all marinade ingredients together.
  • 3Butterfly chicken fillets and add to the marinade and set in the fridge for at least 1 hour (the longer the better).
  • 4Cook chicken in preheated oven for 8-10 minutes until cooked through then put under the grill to char the top.
  • 5Mix all tzatziki ingredients together and season.
  • 6Using a quality flat bread, top with crisp salad leaves avocado, sundried tomatoes, pickled cucumber or whatever vegetables you like.
  • 7Layer sliced charred chicken and finish with Tzatziki sauce.