Chicken shawarma flatbreads with yoghurt

Chicken shawarma flatbreads with yoghurt
Serves 4
For the chicken
2 tbsp olive oil
1 tsp sumac
1/2 lemon, juice only
2 garlic cloves, crushed
1 tbsp fresh thyme
1/2 tsp chilli flakes
Salt and black pepper
6 boneless chicken thighs

For the yoghurt spread
200g Greek yoghurt
1 sumac

1 tbsp fresh mint, leaves chopped

To serve
4 flatbreads
2 little gem lettuces, shredded
Cucumber, chopped
2 tbsp pomegranate seeds
Fresh coriander, chopped
  1. In a bowl, combine all of the ingredients for the chicken. Toss until coated, then marinate for at least 15 minutes, or overnight if possible.
  2. In a bowl, whisk together all of the ingredients for the yoghurt spread. Season with salt and pepper.
  3. Preheat a barbecue or griddle pan to a high heat. Cook the chicken for 10-12 minutes, or until the outside is lightly charred and the chicken is completely cooked through. Remove from the grill and set aside.
  4. Warm the flatbreads on the grill.
  5. To assemble, spread each flatbread with a spoonful of the yoghurt mixture, then top with lettuce and cucumber.
  6. Slice the chicken into bite-size pieces and divide between the flatbreads. Top with the pomegranate seeds and coriander.

Per serving: 459kcals, 14.6g fat (3.5g saturated), 48.2g carbs (5.6g sugars), 33.3g protein, 2.2g  fibre, 0.085 g sodium