Name: Shauns Crispy Chicken Shawarma Flatbreads
Ingredients: 700 g boneless, skinless chicken thighs, sliced into thin strips; 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp garlic powder; 1 tsp salt; ½ tsp black pepper; Juice of ½ lemon; 200 g Greek yoghurt; 1 garlic clove, finely grated; 1 tbsp lemon juice; 3 tbsp honey; ½–1 tsp chilli flakes (adjust to taste); Pinch of salt; 4 flatbreads or large pittas; ½ red onion, thinly sliced; Handful of shredded lettuce; 1–2 tomatoes, chopped (or diced cucumber); Fresh parsley or coriander (optional)

More stories

Rob’s Buffalo Chicken Tacos

Rob and James · March 10, 2026

Peanut Butter Bacon & Pickle Burger

Clarkee · March 11, 2026

Shauns Crispy Chicken Shawarma Flatbreads

Author

Shaun and James

Ingredients

700 g boneless, skinless chicken thighs, sliced into thin strips

2 tbsp olive oil

2 tsp smoked paprika

2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

Juice of ½ lemon

200 g Greek yoghurt

1 garlic clove, finely grated

1 tbsp lemon juice

3 tbsp honey

½–1 tsp chilli flakes (adjust to taste)

Pinch of salt

4 flatbreads or large pittas

½ red onion, thinly sliced

Handful of shredded lettuce

1–2 tomatoes, chopped (or diced cucumber)

Fresh parsley or coriander (optional)

Directions

In a bowl, mix the olive oil, smoked paprika, cumin, coriander, turmeric, garlic powder, 1 tsp salt, black pepper, and the juice of ½ lemon. Add the sliced chicken and toss until evenly coated.

In a small bowl, mix the Greek yoghurt, grated garlic, 1 tbsp lemon juice, and a pinch of salt until smooth.

In another bowl, stir the honey, chilli flakes, and a pinch of salt together to make the chilli honey.

Preheat the Blackstone griddle to medium-high heat.

Add a small drizzle of oil to the griddle and spread the chicken out in a single layer. Cook for about 2 minutes without moving so it can brown.

Flip the chicken and cook for another 4–5 minutes, until fully cooked and lightly crispy.

Push the chicken into a pile and press it against the hot griddle for 30–45 seconds to create extra crispy edges.

Move the chicken to a cooler area of the griddle and place the flatbreads directly on the surface. Toast for 20–30 seconds per side until warmed through.

Spread the garlic yoghurt over each flatbread, then add a generous portion of chicken, followed by lettuce, red onion, and tomatoes.

Drizzle with chilli honey, fold the flatbreads, and serve immediately.

Size

Collections

28" XL Omnivore Griddle with Hood

ADVENTURE READY 28" GRIDDLE WITH FLEXFOLD LEGS

Pizza Oven with Mobile Cart

Culinary 22" XL Griddle Pellet Grill Combo

Adventure Ready 28" Griddle with Flexfold® Legs

30 Piece Accessory Kit

5 for $50 accessories

36" Griddle Cover

Search

Shauns Crispy Chicken Shawarma Flatbreads

More stories

Rob’s Buffalo Chicken Tacos

Peanut Butter Bacon & Pickle Burger