Chicken Shawarma Flatbread

Directions Print

1. Combine mint, cilantro, and Thai basil and put them in a bowl for an herb salad. Set aside.
2. In a small skillet or cast iron pan, heat oil over medium high heat. Add red onions and season with salt and pepper and a pinch of sugar. Reduce heat and let caramelize until golden brown, about 30 minutes.
3. In a small sauté pan over medium heat, reduce the heavy cream by half.
4. Once thickened, whisk in the tandoori chef starter sauce.
5. Spread tandoori cream sauce over the pinsa crust, leaving a half-inch border around the outside.
6. Add shawarma chicken, then top with caramelized onions and herb mix. Crumble feta cheese on top.
7. Place on oven rack or pizza stone and bake in preheated 400° oven for 4 minutes. When done remove from oven and garnish with sliced cucumbers, radish, and more herb mix.