A MEAL YOU CAN MAKE

Chicken shawarma wraps

Spiced roasted chicken wrapped with crisp salad and lemon yoghurt.

About 77 minutes · 2 servings · Fan oven · large roasting dish · knife · board · measuring tools

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

• 400g Boneless chicken thighs, 3 cm strips
• 20ml Olive oil
• 1 whole Lemon, juice
• 10g Garlic, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.25 tsp Ground cinnamon
• 2 whole Pita bread
• 150g Tomatoes, sliced
• 150g Cucumber, sliced
• 100g Plain yoghurt

Allergens: Milk and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

The method

1. Get everything ready

   Prepare garlic and salad vegetables first. Mix oil, half the lemon juice and spices. Cut chicken with separate utensils, coat in the spice mixture and spread in a single layer in a roasting dish. Wash hands and raw-chicken equipment.

2. Marinate in the fridge

   Cover and refrigerate the chicken until the oven is ready. Keep salad and yoghurt chilled separately.

3. Set the oven

   Set the oven to 200°C fan. Clear a shelf and leave room for air around the tray.

4. Let the oven heat

   Allow about 10 minutes, then check the oven indicator shows 200°C fan. Extend this wait if necessary.

5. Put the dish in the oven

   Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

6. Roast the chicken

   Roast until edges brown. Turn with clean tongs halfway, washing them after touching undercooked chicken. Check several largest pieces and extend if necessary. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

   Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

7. Get everything ready

   Mix yoghurt with remaining lemon juice. Warm pita following its packet instructions, using residual oven heat only if permitted.

8. Check and serve

   Confirm the chicken is fully cooked. Fill pita with chicken, tomato, cucumber and yoghurt. This oven version differs from spit-roasted shawarma.

   Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

9. Make the kitchen ready again

   Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

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