Chicken shawarma, crisp vegetables & yoghurt sauce
SERVES 4 PREP + COOK TIME 40 MINS
3 cloves garlic, crushed
2 teaspoons Moroccan spice mix
2 teaspoons ground sumac, plus extra to sprinkle
1 tablespoon extra virgin olive oil
3 small lemons, rind grated finely, then juiced
500g chicken breast fillets
½ cup (140g) low-fat natural Greek yoghurt
1 wholemeal pita bread pocket
1 small red onion, sliced thinly
4 red radishes, sliced thinly
3 medium Lebanese cucumbers, sliced thinly
1 cup loosely packed mint leaves, chopped
1 cup loosely packed flat-leaf parsley leaves,
chopped
2 medium iceberg lettuces, cored, leaves separated
(see tip)
