Speedy Shawarma Spiced Chicken with Salad and Pita

Dice cucumber. Cut cherry tomatoes in half. Cut the lemon into wedges.

Warm pita in a dry frying pan for 30 seconds each side then set aside, covered in a tea towel to keep warm. To the same frying pan over a medium high heat, add 1-2 tbsp of oil and the shawarma spice. Cook for 30 seconds. Add the chicken, tossing to coat in the spices. Cook until piping hot, about 3-4 minutes then add a squeeze of lemon to taste.

Tip! You may not need to use all the pita.

Divide pita between serving plates. Top pita with cos lettuce, cucumber, tomatoes and pulled shawarma chicken. Dollop on the Greek yoghurt/mayo and add a squeeze of lemon. Roll into a kebab like parcel for easy eating.

Dice cucumber. Cut cherry tomatoes in half. Cut the lemon into wedges.

Warm pita in a dry frying pan for 30 seconds each side then set aside, covered in a tea towel to keep warm. To the same frying pan over a medium high heat, add 1-2 tbsp of oil and the shawarma spice. Cook for 30 seconds. Add the chicken, tossing to coat in the spices. Cook until piping hot, about 3-4 minutes then add a squeeze of lemon to taste.

Tip! You may not need to use all the pita.

Divide pita between serving plates. Top pita with cos lettuce, cucumber, tomatoes and pulled shawarma chicken. Dollop on the Greek yoghurt/mayo and add a squeeze of lemon. Roll into a kebab like parcel for easy eating.