Chicken Shawarma with Laffa Bread

Enjoy juicy Chicken Shawarma with Laffa Bread, fresh salad, and garlic sauce. A flavorful, easy-to-make Middle Eastern meal for any occasion.

• Lebanese Spice Blend
• Ground coriander1 tbsp
• Paprika1 tbsp
• Black pepper1 tsp
• Ground cumin1 tsp
• Ground fenugreek seeds1/2 tsp
• Ground allspice1/2 tsp
• Ground cloves1/4 tsp
• Ground cardamom1/4 tsp
• CinnamonPinch
• NutmegPinch
• Salt1.5 tsp
• Laffa Flatbread
• Plain flour - sieved360 g
• Lukewarm water240-260 g
• Salt10 g
• Sugar1 tsp
• Instant yeast1 tbsp
• Olive oil1 tbsp
• Chicken Shawarma
• Boneless skinless chicken thighs650 g
• Juice of half a lemon
• Garlic cloves - minced3 cloves
• Minced ginger1 tsp
• Extra virgin olive oil - for the marinade1 tbsp
• Half of the Lebanese spice blend
• Iceberg lettuce - shredded
• Cherry tomatoes - quartered
• Cucumber - halved and sliced
• Pickled element of the salad - lacto-fermented cucumbers or red sauerkraut
• Toum - Lebanese garlic sauce
• Chilli sauce
• Optional: Drizzle of tahini sauce or a sprinkle of sumac for extra flavor

1. Laffa Flatbread
1. Combine 240 g of lukewarm water, 1 tsp of sugar, and 1 tbsp of instant yeast in a bowl and let it stand for 10 minutes to activate the yeast.
2. In a large mixing bowl, mix 360 g of sieved plain flour, 10 g of salt, and 1 tbsp of olive oil with the yeast mixture. Knead for 5-8 minutes until the dough is smooth.
3. Transfer the dough to a greased bowl, cover with a towel, and let it proof for one hour or until doubled in size.
4. Divide the dough into 6 equal parts, shape them into balls, and proof on a floured surface for an additional 10 minutes.
5. Roll each dough ball into a thin circle and cook on a medium-high heated pan for a couple of minutes on each side or grill them for a smoky flavor.
6. Chicken Shawarma
1. Cut chicken thighs into halves and marinate with half of the Lebanese spice blend, 1 tbsp of extra virgin olive oil, lemon juice, minced garlic, and ginger for at least 2 hours.
2. Preheat the oven to 250°C, skewer the marinated chicken, place in a roasting dish, and cook for 10-12 minutes, flipping once.
3. Alternatively, cook the chicken in a cast-iron skillet on medium-high heat with 1 tbsp of olive oil until well-charred and cooked through.
4. Once cooked, remove chicken from skewers and shred it with a knife.
5. Build the shawarma by layering the flatbread with meat juices, salad, shredded chicken, and desired sauces.