Recipe by: Goody Kitchen
Whisk together the yogurt, mayonnaise and seven spice. Add the chicken thighs and turn to coat. Cover with cling film and chill for 3 hours or overnight.
Set a frying pan with the olive oil over a medium-high heat. Cook the chicken thighs for 5-6 minutes on each side, or until completely cooked through.
Meanwhile, mix the cucumbers, cherry tomatoes and red onion. Spoon into serving bowls.
Slice the chicken into strips and arrange on top of the salad. Top with the feta, parsley and radishes and garnish with lemon
Users Cooked This Recipe
appetizer, salad, Shawarma