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Chicken Shawarma



Flatbread chicken sandwiches loaded with veggies and a tangy Greek yogurt chili cilantro sauce. 


Prep Time: 20 minutes (+ 1 hour marinade)
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Serves: 4



6 Chicken thighs, boneless, skinless
1 jar Robert Rothschild Farm Organic Chili & Cilantro Dip
1 cup Plain Greek yogurt
1 Lemon, juiced, divided
6 Flatbread
1 Tomato, sliced
Lettuce, shredded (crisp like iceberg)
Onion, sliced
Cilantro (for garnish)




Mix together 1/2 the Organic Chili & Cilantro Dip and 1/2 of the lemon juice. Toss the chicken in the mixture and let marinate for at least 1 hour, as long as overnight. Mix together the remaining Organic Chili & Cilantro Dip, lemon juice and the yogurt. Set aside. Preheat a cast iron grill pan to medium heat. Remove the chicken from the marinade and shake off the excess. Season chicken with salt and pepper. Spray the chicken lightly with cooking spray. Cook the chicken for 5 - 6 minutes per side or until cooked through. Remove the chicken from the grill. Let rest for 3 minutes. Slice the chicken. To assemble, place the chicken inside a flatbread, drizzle with sauce. Fill each sandwich with lettuce, cilantro, tomatoes, and onion. Wrap and serve.