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Loaded Mediterranean Chicken Shawarma Flatbreads

Juicy, spice-rubbed chicken thighs served on fluffy naan bread with crunchy cabbage slaw, tomatoes, and a cooling garlic yogurt drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 flatbreads
Course: Dinner, Lunch
Cuisine: Fusion, Mediterranean, Middle Eastern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs chicken thighs boneless, skinless, chopped
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 cloves garlic minced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 0.5 tsp cinnamon
The Slaw & Sauce
  • 2 cups cabbage shredded (purple/green mix)
  • 1 tbsp apple cider vinegar
  • 1 cup Greek yogurt plain
  • 1 clove garlic grated
  • 1 tbsp fresh dill chopped
Assembly
  • 4 naan breads warmed
  • 0.5 cup tomatoes diced
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large skillet or cast iron pan
  • Mixing bowls
  • Whisk
  • Chef's knife

Method
 

  1. Whisk together olive oil, lemon juice, garlic, paprika, cumin, turmeric, cinnamon, salt, and pepper.
  2. Toss chicken in the marinade and let sit for 20 minutes.
  3. Mix Greek yogurt, grated garlic, dill, lemon juice, and salt in a small bowl. Add water to thin if needed.
  4. Toss shredded cabbage with apple cider vinegar, oil, salt, and pepper.
  5. Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes, flipping once, until charred and cooked through.
  6. Warm the naan breads lightly.
  7. Assemble by placing slaw on the naan, topping with chicken, drizzling with sauce, and garnishing with tomatoes and herbs.

Notes

For extra heat, add a pinch of cayenne pepper to the chicken marinade. Leftovers can be stored separately for up to 3 days.