Method

First, I start by making the chips. I cut the Maris Piper potatoes into thin strips and add salt, pepper, and a little spray oil. Then, I cook them in the air fryer for about 25 minutes, shaking them halfway through to get them crispy.

While the chips are cooking, I prepare the chicken. In a mixing bowl, I combine the chicken thigh fillets with the shawarma paste. If I have a seasoning pouch, I’ll add that too for extra flavor. After mixing everything together well, I thread the marinated chicken onto skewers. I can either cook these skewers in my air fryer or under the grill until they are fully cooked and slightly charred.

Next, I make the sauce by mixing fat-free Greek yogurt with lemon juice and some garlic in a bowl. I let this sit for a bit so the flavors can combine nicely.

Now for the flatbreads! I combine the plain flour, garlic granules, and salt in a bowl. I gradually add the Greek yogurt, mixing until it forms a dough. It's important to add the yogurt little by little to avoid making the dough too wet. Once I have a nice dough, I roll it into a ball, split it in two, and roll each piece out thinly. I can either fry the flatbreads in a little spray oil for a couple of minutes on each side or bake them in the oven for a few minutes, flipping halfway.

After the chicken is cooked, I slice it thinly and serve it all together. I layer the sliced chicken inside the flatbreads, adding some crispy chips, lettuce, and red onion for crunch.