Pan Chicken Shawarma

1 cup plain greek yoghurt

2 tsp cumin

2 tsp cardamom

2 tsp tumeric

2 tsp salt

3 large boneless skinless chicken breast,

2 tbsp extra virgin olive oil

2 large red bell peppers, cut into 1/2-inch thin strips

1 red onion, cut into 1/2-inch thin slices

1 sliced corgette

To Serve:

4-8 Alamir Bakery Pita Bread

Alamir Bakery Tarator

½ english cucumber diced

1 roma tomato, sliced

Preheat oven to 180 degrees.

In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt. We used Alamir Bakery Shawarma Spices in ours.

Add the chicken to the marinade and toss until fully coated. Set aside.

Spread 1 tablespoons of olive oil onto a baking paper lined, high edged baking tray. Arrange chicken, onions, bell peppers and courgette on the baking sheet and drizzle with remaining olive oil.

Place the baking tray on the centre rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender.

Serve chicken and roasted veggies in Alamir Bakery Pita Bread drizzle with a generous amount of Alamir Bakery Tarator, top with cucumber and tomatoes if desired. Enjoy!

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Pan Chicken Shawarma