chicken shawarma with mint yogurt

our first taste of  shawarma was from that small kiosk outside Giant in Ampang Point  (cant remember the name now).  it was simply delish.  I got this recipe from Tesco (free) magazine. easy to make, tasty, refreshing. my first attempt and it was a success. I put lots of  yogurt sauce on my bread that Aisyah said there wont be any left for others!

ingredients :

4-6 skinless and boneless chicken thigh fillet (depending on size)
2 tbsp. olive oil
2 tsp sumac (this is Mediterranean spice - i haven't got it in my pantry so I skipped that yesterday)
1 lemon halved
2 garlic cloves, crushed or grated
3 thyme sprigs, leaves picked
1/2 tsp chilli flakes
200g greek yogurt (if you cant find greek yogurt, any plain yogurt will do)
handful mint , leaves chopped (i planted a pot of mint - that came in handy yesterday)
and i added handful coriander leaves, chopped
4 flatbreads, warmed through (in msia they call it roti arab. there's no flat bread in the shops near us, so i just bought tortilla wrap & soft white wrap)
2 little gem lettuce, shredded
cucumber, cut into cubes
optional - pomegranate seeds ( i didn't use any)

1. put the chicken in a feezer bag. massage in olive oil, 1 tsp sumac, juice of half lemon, garlic, thyme and chilli flakes; season. leave to marinate for 10 minutes or overnight
2. preheat grill to high. put chicken on baking tray and grill for 10-12 minutes, until outside is lightly charred and middle is cooked through with no pink showing
remove from grill and set aside. slice into bite size pieces/strips
3. meanwhile, combine the yogurt, mint, coriander, remaining sumac, squeeze of lemon juice in a bowl, season to taste. set aside until needed
4. to assemble, spread each flatbread with spoonful of yogurt, top with lettuce and cucumber and chicken slices/strips.
5. roll up the flatbread and serve warm.