Chicken Shawarma Flatbread
This item has become a guest favorite at Lumin Skybar in Columbus, Ohio. Chef Kris Dixon marinates chicken breast for at least 24 hours in a Moroccans spice blend comprised of cumin, cinnamon, coriander, ginger, allspice and cayenne pepper, plus harissa paste, cilantro, olive-garlic paste and jalapeño peppers. That’s slowly roasted at 230 degrees Fahrenheit.
At service, flatbread is spread with a blend of manchego and goat cheese, which combined, according to Dixon, have a nice tang and slight sweetness.
That’s topped with yogurt mixed with mint and honey along with chopped jalapeño peppers, olives and shreds of the roasted chicken.