My chicken shawarma is scented with allspice and smoked paprika and marinated in a vibrant yogurt mixture, bringing it all to the table for your gastronomic enjoyment! Using chicken thighs keeps the chicken moist and succulent, and grilling/broiling it this way gives you that smoky charring reminiscent of street food. Serve in gyro flatbreads with fresh salad accompaniments and Greek yogurt on the side, for everyone to help themselves as part of your meze board.
Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small
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